Deviled Egg Potato Salad
4 pounds of potatoes (about 8 large)
12 hard boiled eggs
1½ cups mayo
¼ cup mustard
2 tablespoons white vinegar
2 tablespoons dill relish
In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
Mash the egg yolks, as you would for deviled eggs.
Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
Fold dill relish into egg yolk mixture.
Chop the egg whites and add them in with the potatoes. Gently toss to combine.
Add egg mixture to the potatoes and gently stir to coat potatoes.
Chill before serving