Deviled Egg Potato Salad
Ingredients
- 2 pounds russet potatoes, peeled and cubed
- 5 large eggs, boiled, chopped
- 1 cup mayonnaise
- 2 teaspoons mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon chili powder
Instructions
- Place potatoes into a large saucepan and cover with water, bring to a boil over medium heat. Cook until fork-tender. Drain and place into a large bowl.
- Mix the potatoes with the remaining ingredients. Cover and refrigerate until serving.