DEVILED EGG POTATO SALAD
Makes about 2 quarts
3 pounds assorted baby potatoes, quartered
4 large hard-cooked eggs, peeled, halved, and separated
¾ cup mayonnaise
1 tablespoon water
1 tablespoon distilled white vinegar
1 teaspoon Dijon mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper, divided
¼ teaspoon sweet Hungarian paprika
½ cup finely chopped celery
3 tablespoons finely chopped red onion
1 tablespoon dill pickle relish
Garnish: chopped fresh chives
In a large cast-iron Dutch oven, bring potatoes and water to cover by
