Deviled Egg Potato Salad Recipe

If there’s one dish that instantly takes me back to family cookouts and sunny picnic afternoons, it’s Deviled Egg Potato Salad.

This recipe was born from the love of two classic favorites—deviled eggs and creamy potato salad. One day, craving both at once, I decided to combine them into a dish that’s rich, tangy, hearty, and unforgettable.

Whether you’re gearing up for a summer BBQ, planning a potluck, or just looking for the ultimate side dish, this Deviled Egg Potato Salad will be the star of the table. Trust me—you’ll want to keep reading because this recipe has all the secrets to making it irresistibly good.

Why I Love This Recipe

There’s something truly special about Deviled Egg Potato Salad.

It’s more than just a mash-up of two classic dishes; it’s a harmony of textures and flavors. The tender potatoes offer a hearty base, while the creamy, slightly tangy dressing inspired by deviled eggs wraps every bite in rich flavor.

This salad is not overly heavy but still feels indulgent. The mustard gives it a vibrant zing, while a touch of paprika adds warmth and a nostalgic flavor that reminds you of your grandmother’s deviled eggs.

Another reason this recipe shines? It’s a make-ahead superstar. The flavors only get better as it chills, making it perfect for entertaining or prepping meals for busy weekdays.

Every time I bring this to a gathering, it’s the first bowl to be scraped clean. People just can’t resist the creamy texture, the pop of seasoned egg, and the hearty comfort that only a good potato salad can provide.

Ingredients for Deviled Egg Potato Salad

To create this delicious salad, you’ll need some simple yet key ingredients that build serious flavor.

Here’s what you’ll need:

For the Salad:

• Yukon Gold potatoes or red potatoes – for their creamy, tender texture
• Large eggs – perfectly hard-boiled for the deviled egg element
• Celery – adds a much-needed crunch
• Red onion – for sharpness and a pop of color
• Pickles or relish – for tangy bursts in every bite

For the Dressing:

• Mayonnaise – the rich, creamy base
• Dijon mustard – adds sharpness and complexity
• Yellow mustard – for classic deviled egg flavor
• Apple cider vinegar – brightens and balances the richness
• Paprika – smoky or sweet, depending on your preference
• Salt and pepper – to taste
• A touch of sugar – to mellow the acidity

Optional but recommended add-ins:

• Fresh dill or chives – for freshness and a herbaceous kick
• Crumbled bacon – for a smoky, salty boost
• A dash of hot sauce – if you like a little heat

The beauty of this recipe is that you likely already have most of these ingredients in your pantry or fridge!

How Much Time Will You Need?

Making Deviled Egg Potato Salad doesn’t take too long, but it does require a little planning.

Here’s the estimated time breakdown:

• Preparation Time: 20 minutes (boiling potatoes and eggs simultaneously)
• Cooking Time: 15 minutes
• Cooling Time: 20–30 minutes (important for the best texture)
• Assembling Time: 10 minutes

Total Time: Around 1 hour, with most of it being hands-off.

If you cook the potatoes and eggs at the same time, this recipe comes together quite efficiently.

How to Make This Deviled Egg Potato Salad

Follow these detailed steps to create a Deviled Egg Potato Salad that your family and friends will rave about.

Step 1: Boil the Potatoes and Eggs

Start by scrubbing your potatoes clean.
Place them whole into a large pot of cold, salted water.

In a smaller pot, place the eggs and cover them with water. Bring both pots to a boil.

Once the eggs are boiling, cover the pot, remove it from heat, and let them sit for 10-12 minutes.
The potatoes will take around 12–15 minutes, depending on size. Check them by piercing with a fork—it should slide in easily without the potatoes falling apart.

Step 2: Cool and Peel

Once cooked, drain the potatoes and set them aside to cool slightly.
Peel the eggs under cold running water.

Chop the eggs into small pieces, almost like you would for egg salad.

Cut the slightly warm potatoes into bite-sized chunks. Let them cool fully before assembling the salad.

Step 3: Prepare the Dressing

In a large bowl, whisk together:

• Mayonnaise
• Dijon mustard
• Yellow mustard
• Apple cider vinegar
• Paprika
• A pinch of sugar
• Salt and pepper to taste

Mix until smooth and creamy.

Step 4: Assemble the Salad

Gently fold the cooled potatoes into the dressing.

Add the chopped eggs, diced celery, diced red onion, and pickles (or relish).

Toss everything together carefully to coat, making sure not to mash the potatoes.

Step 5: Chill Before Serving

Cover the salad with plastic wrap and refrigerate for at least 30 minutes, ideally an hour.

This step allows the flavors to meld beautifully and gives the salad that perfect creamy texture.

Substitutions

One of the best parts about this recipe is how adaptable it is. Here are some ideas if you need to make substitutions:

• Potatoes: Swap Yukon Golds for red potatoes or even russets if that’s what you have. Just be careful—russets can get a little more crumbly.
• Mayonnaise: Use Greek yogurt for a lighter, tangier dressing, or half yogurt and half mayo for balance.
• Pickles: Not a fan of sweet relish? Use dill pickles finely chopped or leave them out for a less tangy salad.
• Mustard: If you don’t have Dijon mustard, spicy brown mustard makes an excellent alternative.
• Herbs: No dill or chives? Parsley or green onions work beautifully too.

Tailoring this recipe to what you have on hand is easy and fun, and every variation brings its own delicious twist.

Best Side Dishes for Deviled Egg Potato Salad

Pair your Deviled Egg Potato Salad with these classic and crowd-pleasing side dishes:

• BBQ Chicken: The smoky, savory flavors pair beautifully with the creamy salad.
• Grilled Corn on the Cob: Sweet, charred corn is a perfect summer match.
• Baked Beans: A hearty, slightly sweet side that rounds out any picnic plate. Serving and Presentation Tips

When it comes to serving Deviled Egg Potato Salad, presentation matters almost as much as flavor.

Here’s how to make your dish look as good as it tastes:

• Use a wide, shallow bowl or platter instead of a deep bowl. This gives the salad more surface area to show off all the ingredients.
• Garnish just before serving: Sprinkle a generous pinch of paprika across the top for a pop of color. Add a few extra slices of hard-boiled egg or a scatter of fresh herbs like chives or dill.
• Serve chilled: Keep the salad cold until just before serving. If you’re hosting outdoors, place the serving dish over a bed of ice to keep it fresh and safe.
• Rustic style: Embrace a slightly messy, homemade look—perfect for family gatherings and picnics.

A beautifully garnished and chilled bowl of Deviled Egg Potato Salad never fails to impress!

Serving and Presentation Tips

When it comes to serving Deviled Egg Potato Salad, presentation matters almost as much as flavor.

Here’s how to make your dish look as good as it tastes:

• Use a wide, shallow bowl or platter instead of a deep bowl. This gives the salad more surface area to show off all the ingredients.
• Garnish just before serving: Sprinkle a generous pinch of paprika across the top for a pop of color. Add a few extra slices of hard-boiled egg or a scatter of fresh herbs like chives or dill.
• Serve chilled: Keep the salad cold until just before serving. If you’re hosting outdoors, place the serving dish over a bed of ice to keep it fresh and safe.
• Rustic style: Embrace a slightly messy, homemade look—perfect for family gatherings and picnics.

A beautifully garnished and chilled bowl of Deviled Egg Potato Salad never fails to impress!

Tips and Tricks to Make This Recipe Even Better

Want your potato salad to steal the spotlight every time? Here’s how to get it absolutely perfect.

• Don’t overcook the potatoes: They should be tender but still firm enough to hold their shape. Overcooked potatoes lead to a mushy salad.
• Season your potatoes while warm: After draining, toss them with a little salt and vinegar. Warm potatoes absorb flavor better, creating a deeper taste.
• Use a mix of mustards: A combination of Dijon and yellow mustard layers more complex flavor.
• Chop ingredients uniformly: Uniform pieces create a more consistent bite and a better mouthfeel.
• Let it chill properly: Giving the salad at least an hour in the fridge melds the flavors and firms up the texture for the best eating experience.
• Add a touch of hot sauce: If you like it spicy, a few dashes of hot sauce mixed into the dressing can add an irresistible kick.

Common Mistakes to Avoid

Don’t let small errors get in the way of perfect Deviled Egg Potato Salad!

• Overcooking the eggs: You want creamy yolks, not dry, gray-centered ones. Stick to the proper boiling method.
• Over-mixing the salad: Stir gently when combining to keep the potatoes from breaking apart.
• Not seasoning enough: Potatoes absorb a lot of seasoning. Taste as you go and adjust the salt and acidity levels.
• Skipping the cooling time: If you assemble the salad with hot potatoes, the dressing can become greasy and separate.
• Using watery pickles: Drain or pat dry your pickles or relish before adding to prevent excess liquid from thinning the dressing.

How to Store It

Proper storage keeps your Deviled Egg Potato Salad delicious and safe to eat:

• Refrigerate immediately: Always store the salad covered tightly in an airtight container.
• Best within 3 days: The flavors will continue to develop, but for the best texture and taste, eat it within three days.
• Do not freeze: Freezing potato salad ruins the creamy texture and makes the potatoes mealy once thawed.
• Stir before serving: After storing, give the salad a gentle stir to reincorporate any dressing that may have separated.

Keeping these tips in mind will ensure your salad stays fresh and delicious for days!

FAQ

Q1: Can I make Deviled Egg Potato Salad a day ahead?
Absolutely! In fact, making it a day ahead allows the flavors to meld together for an even better-tasting salad.

Q2: How do I make it lighter?
Swap half or all of the mayonnaise for Greek yogurt to reduce calories and add a slight tang.

Q3: What’s the best type of potatoes for this salad?
Yukon Gold and red potatoes are ideal because they are waxy and hold their shape well after cooking.

Q4: How do I fix potato salad if it’s too dry?
Add a little more mayo or a splash of apple cider vinegar to loosen it up without making it heavy.

Q5: Can I add extra toppings?
Definitely! Crumbled bacon, chopped green onions, or even diced jalapeños can add extra flavor and texture.

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