Deviled Egg Potato Salad

• 4 pounds red potatoes
• 1 teaspoon sea salt
• 6 hard-boiled eggs
• 6 stalks celery, chopped
• 1 cup mayonnaise
• 1/4 cup dijon mustard
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1/2 teaspoon celery seed
• 1/2 teaspoon sweet hungarian paprika
• finely chopped chives
• sweet hungarian paprika

1. Peel the potatoes, and then dice them into equal sized chunks.
2. Place the potatoes and 1-teaspoon sea salt in a large pot, and then cover with water by two inches.
3. Bring the potatoes to a boil over high heat, and cook until tender.
4. Drain the potatoes and rinse with cold water for two minutes.
5. Halve the hard-boiled eggs, and separate the white from the yolk, roughly chopping the egg whites and placing the yolks into a large bowl.
6. Use a fork to mash the egg yolks, and then mix in the mayonnaise, mustard, pepper, salt, celery seed, and paprika.
7. Gently fold in the hard-boiled egg whites, celery, and potatoes.
8. Garnish with finely chopped chives and a sprinkle of paprika.

red potatoes, salt, eggs, stalks celery, mayonnaise, dijon mustard, freshly ground black pepper, salt, celery, sweet hungarian paprika, chives, sweet hungarian paprika

Taken from food52.com/recipes/28738-deviled-egg-potato-salad (may not work)