Kristi's Deviled Egg Potato Salad

If this potato salad didn't exist, it would be necessary to invent it.

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 2  lbs russet potatoes or 2  lbs yukon gold potatoes
• 7  hard-boiled eggs
• 1⁄2 cup  Kraft mayonnaise
• 2  teaspoons  smoked paprika
• 1 1⁄2 teaspoons  garlic salt
• 2  teaspoons fresh coarse ground black pepper
• 1 1⁄2 teaspoons ground mustard

Directions

1. Cut potatoes into a 1/4 inch dice and put in a pot. Cover with water, add a dash of salt and bring to a boil. Boil for about 7 minutes or until soft, but not mush.
2. In the meantime, dice the eggs similarly and deposit in a large bowl. Mix in mayo and spices and fold together. Be careful not to break the whites up too much.
3. Drain the cooked potatoes and submerge in a cold water bath until cool. Drain well and fold in to the egg mixture.
4. Chill for at least 2 hours, but overnight is better. Chives are a great addition to this if you can get them fresh.