Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy, tasty dish. Perfect for summer picnics and potlucks!
1. Cut potatoes in half. 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.