Description

A creamy, tangy twist on two beloved classics—this Deviled Egg Potato Salad combines tender potatoes with the savory goodness of deviled eggs. It’s rich, flavorful, and loaded with texture thanks to crisp celery, crunchy pickles, and a bold, creamy dressing. Perfect for BBQs, picnics, potlucks, or even as a hearty side for weeknight dinners, this make-ahead dish is guaranteed to steal the show.

Ingredients

Scale

2 pounds Yukon Gold or red potatoes
6 large eggs
½ cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
½ teaspoon paprika, plus more for garnish
1 teaspoon sugar
Salt and black pepper, to taste
½ cup diced celery
¼ cup diced red onion
¼ cup finely chopped pickles or relish
2 tablespoons chopped fresh dill or chives (optional)

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Instructions

Scrub potatoes clean, place in a large pot of salted cold water, and bring to a boil. Simultaneously, boil the eggs in a separate smaller pot.
Once boiling, cover the egg pot, remove from heat, and let sit for 10–12 minutes. Simmer potatoes for 12–15 minutes until tender but firm.
Drain and let both potatoes and eggs cool. Peel and chop the eggs; cube the potatoes into bite-sized pieces.
In a large bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, vinegar, paprika, sugar, salt, and pepper until smooth.
Gently fold the cooled potatoes into the dressing, then add the chopped eggs, celery, onion, and pickles.
Stir gently to combine without breaking up the potatoes too much.
Cover and refrigerate for at least 30 minutes to let the flavors meld.
Garnish with extra paprika and fresh herbs before serving.

Notes

Season warm potatoes lightly with salt and vinegar to infuse them with extra flavor.

For a smoky twist, add crumbled cooked bacon before serving.

Chill thoroughly before serving to allow the salad to set and flavors to develop.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish
Method: Boiling, Mixing
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 290