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

Directions:
- 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.