Deviled Egg Potato Salad

• INGREDIENTS:
• 
  

  2

  lb.  Yukon gold potatoes (about 8), cut into 1-inch chunks
  
  

  1/3

  cup  KRAFT Classic Ranch Dressing
  
  

  1/3

  cup  KRAFT Real Mayo Mayonnaise
  
  

  2

  Tbsp.  GREY POUPON 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

 STEPS:

1. COOK potatoes in boiling water 10 to 15 min. or just until tender; drain. Transfer to large bowl; cool.

2. MIX dressing, mayo, mustard, lemon juice and 1/4 tsp. paprika until blended.

3. 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.

4. 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.

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