Deviled Potato Salad

Ingredients

• 1 pound baby red-skinned potatoes (halved)
• 6 hard-cooked eggs (quartered)
• 1 cup thinly sliced Israeli pickles
• 1/2 cup regular or light mayonnaise
• 1 tablespoon Dijon-style mustard
• 2 dashes hot sauce
• 1 tablespoon chopped fresh dill
• 1 teaspoon paprika (more for serving)
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

1. 1

   Place potatoes in a pot with enough cold water to cover. Bring to a boil and boil potatoes until fork tender, about 15 minutes. Rinse under cold water for 2 minutes to cool potatoes. Drain well and place in a large bowl.

2. 2

   Add eggs, pickles, mayonnaise, mustard, hot sauce, dill, paprika, salt, and pepper, and toss to combine. Sprinkle with additional paprika before serving.