Deviled Egg Potato Salad

Step 1

Place the prepared 1 1/2 pounds white potatoes in a pan and cover with water. Simmer over low heat for about 15 minutes or until fork tender but not mushy. Drain and spread on a rimmed sheet pan. Season generously with Kosher salt and pepper.

Step 2

Allow the potatoes to cool. While the potatoes are boiling, you can also boil the eggs for 10-12 minutes if you aren't preparing them ahead.

Step 3

In a small bowl. Whisk the 1/3 cup mayonnaise, 1/3 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon smoked hot sauce, 1 tablespoon vinegar, 1 tablespoon olive oil, and 1-2 shallots.

Step 4

Place the chilled potatoes in a bowl together with the 1/2 cup finely diced pickles.

Step 5

Peel the 4 large eggs (boiled), chop them, and add to the bowl.

Step 6

Add the mayo dressing and toss everything to coat.