Cook potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.
Mix dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.
Cut 4 eggs lengthwise in half. Remove yolks; place in small bowl. Mash with fork. Add 3 Tbsp. dressing mixture; mix well. Spoon into egg whites.
Chop remaining eggs. Add to potatoes with the onions, radishes, garlic and remaining dressing mixture; mix lightly. Top with deviled eggs, remaining paprika and parsley.
You'll know it's a special occasion when you get to enjoy a serving of this delicious salad.
For a chunkier potato salad, use waxy potatoes such as red potatoes or quartered new red potatoes.
This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.