Deviled Egg Potato Salad

Why You’ll Love This Recipe

If you love deviled eggs and potato salad, this recipe gives you the best of both worlds in every bite. The dressing has that signature tang from mustard and a touch of vinegar, while chopped eggs and creamy mayo tie everything together. It’s simple to make, packed with flavor, and pairs well with grilled meats, sandwiches, and more. Plus, it can be made in advance—perfect for entertaining or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Yukon gold or red potatoes

• Hard-boiled eggs

• Mayonnaise

• Yellow mustard

• Dijon mustard

• Apple cider vinegar or white vinegar

• Pickle relish (sweet or dill, based on preference)

• Celery (finely chopped)

• Red onion or green onion

• Paprika (for garnish)

• Salt

• Black pepper

Directions

1. Wash, peel (if desired), and cut the potatoes into bite-sized chunks.

2. Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt.

3. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool.

4. While potatoes cool, peel and chop the hard-boiled eggs.

5. In a large bowl, whisk together the mayonnaise, yellow mustard, Dijon mustard, vinegar, and relish until smooth.

6. Add the cooled potatoes, chopped eggs, celery, and onion to the dressing. Gently stir to combine.

7. Season with salt and pepper to taste.

8. Cover and refrigerate for at least 1 hour to allow the flavors to meld.

9. Before serving, sprinkle paprika over the top for color and added flavor.

Servings and timing

Serves: 8
Prep time: 15 minutes
Cook time: 12 minutes
Chill time: 1 hour
Total time: About 1 hour and 30 minutes

Variations

• Use Greek yogurt or sour cream for a lighter, tangy dressing.

• Stir in diced pickles or capers for extra tang.

• Add chopped fresh herbs like dill, chives, or parsley for freshness.

• Make it spicy with a dash of hot sauce or a pinch of cayenne pepper in the dressing.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Do not freeze, as the texture will become watery upon thawing.
Serve chilled or let sit at room temperature for about 10 minutes before serving for a softer texture.
Stir before serving if the dressing has settled.

FAQs

Can I make deviled egg potato salad ahead of time?

Yes, it actually tastes better after chilling for a few hours or overnight, allowing the flavors to blend.

What kind of potatoes work best?

Waxy potatoes like Yukon gold or red potatoes hold their shape well and provide a creamy texture.

Should I peel the potatoes?

It’s up to you—peeling gives a smoother bite, while leaving the skins adds texture and nutrients.

How do I keep the salad from getting watery?

Make sure the potatoes are fully drained and slightly cooled before mixing with the dressing.

Can I use only yellow mustard?

Yes, but combining yellow and Dijon mustard gives more depth of flavor.

Is pickle relish necessary?

Relish adds a classic deviled egg tang, but you can skip it or replace it with diced pickles or chopped olives.

How long will this salad stay fresh?

It keeps well in the fridge for about 3 days. Stir before serving if any separation occurs.

Can I add other vegetables?

Yes, diced bell peppers, carrots, or peas can add crunch and color.

Is this dish gluten-free?

Yes, as long as all your ingredients (especially the mustard and relish) are gluten-free.

Can I make this recipe vegan?

To make it vegan, use plant-based mayo and omit the eggs, or substitute with mashed tofu or chickpeas for a similar texture.

Conclusion

Deviled Egg Potato Salad is a rich, creamy side dish that transforms two favorites into one irresistible recipe. With tangy mustard, velvety mayo, tender potatoes, and plenty of eggs, it’s a must-have for any gathering. Whether you’re hosting a summer BBQ or prepping a holiday meal, this salad is guaranteed to be a hit on any table.

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