Deviled Egg Potato Salad

• 8 whole Eggs
• 2 pounds New Potatoes
• 1 cup Miracle Whip Or Mayonnaise
• 1/4 cups Yellow Mustard
• 3 teaspoons Dried Dill Weed
• 2 teaspoons Dried Parsley Flakes
• 4 teaspoons Fresh Chopped Chives
• 3/4 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper

1. Place uncooked eggs into a pot and fill pot 3/4 full of water (enough to cover eggs). Bring water to a simmer and turn off heat. Leave the eggs sitting in the hot water for 10 minutes. Then drain eggs and place into cold water.
2. Cut potatoes into even bite-sized pieces. Place into a pot and cover with water. Bring to a boil and simmer till you can put a fork into them easily. Depending on the size of the cubes, this should take around 10 minutes. Drain, rinse and cover with cold water. Set aside.
3. In your salad bowl mix together all of the remaining ingredients.
4. When cooled, peel eggs and using an egg slicer, slice each egg once then turn the egg 90 degrees and slice again. Place the sliced/diced eggs into the salad bowl.
5. Finally, add the potatoes and stir gently together until everything is coated.

eggs, potatoes, miracle, ubc, parsley flakes, fresh chopped chives, salt, black pepper

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