Devilled Egg Potato Salad

• 2 lb. (900 g) Yukon gold potatoes (about 8), peeled, cut into 1-inch chunks
• 1/3 cup Kraft Coleslaw Dressing
• 1/3 cup Miracle Whip made with Olive Oil Spread*
• 2 Tbsp. Dijon mustard
• 1 Tbsp. lemon juice
• 1/2 tsp. paprika, divided
• 6 hard-cooked eggs, divided
• 2 green onions, chopped
• 4 radishes, thinly sliced
• 2 cloves garlic, minced
• 1 tsp. chopped fresh parsley

1. Cook potatoes in boiling water 10 to 15 min.
2. or just until tender; drain.
3. Transfer to large bowl; cool completely.
4. Mix dressing, Miracle Whip, mustard, lemon juice and 1/4 tsp.
5. paprika until blended.
6. Cut 4 eggs lengthwise in half.
7. Remove yolks; place in small bowl.
8. Mash with fork.
9. Add 3 Tbsp.
10. dressing mixture; mix well.
11. Spoon into egg whites.
12. Chop remaining eggs.
13. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly.
14. Top with devilled eggs, remaining paprika and parsley.

miracle, mustard, lemon juice, paprika, eggs, green onions, radishes, garlic, parsley

Taken from www.kraftrecipes.com/recipes/devilled-egg-potato-salad-164598.aspx (may not work)