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Deviled Egg-Potato Salad
Ingredients
  • 2 pounds yellow baby new potatoes, unpeeled and halved (about 7 cups)
  • 8 cups water
  • 2 plus ¾ tsp.s kosher salt, divided
  • 6 hard-cooked eggs, peeled, divided
  • ½ cup mayonnaise (such as Duke's)
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tablespoons drained dill pickle relish
  • 1 tablespoon yellow mustard
  • 1 tablespoon apple cider vinegar
  • 6 dashes of hot sauce (such as Tabasco)
  • 2 celery stalks (5 oz. total), diagonally sliced (1 cup)
  • Paprika
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