Deviled Egg Potato Salad

Ingredients

• 1.5 pounds gold potatoes
• 6 large hard-boiled eggs
• 0.33 cups mayonnaise
• 0.25 cups plain Greek yogurt
• 1 tablespoon yellow mustard
• 1 tablespoon white vinegar
• 1 teaspoon Old Bay® seasoning)
• 0.5 teaspoons garlic powder
• salt and freshly ground black pepper to taste
• 3 tablespoons red onion
• 1 tablespoon fresh parsley
• sprinkle of paprika

Instructions

1. 1

   Place potatoes in a large saucepan and cover with about 1 inch of salted, cold water. Bring to a boil over medium heat, and cook until tender, but still firm, 15 to 17 minutes. Drain well, and set aside until cool enough to handle.

2. 2

   Meanwhile, make the dressing: peel eggs and cut in half; set whites aside. Place egg yolks in a small bowl and mash with a fork. Add mayonnaise, yogurt, mustard, vinegar, Old Bay® seasoning, and garlic powder; season with salt and pepper. Stir until dressing is well combined and smooth.

3. 3

   Peel potatoes and cut into 1-inch cubes, coarsely chop egg whites, and place in a large bowl. Add red onions and dressing, and stir until well coated.

4. 4

   Taste and adjust the seasoning, if necessary, and garnish with chopped parsley and a sprinkle of paprika. Store in the fridge to chill.