Deviled Egg Potato Salad: A Creamy and Flavorful Twist on a Classic
This deviled egg potato salad is more than just a side dish—it’s a perfect blend of creamy, tangy, and savory flavors that elevate any meal. Whether served at a summer cookout, holiday dinner, or picnic, this dish is sure to be a crowd favorite.
Why You’ll Love Deviled Egg Potato Salad
🥔 Perfectly Creamy and Tangy
The combination of mashed yolks, mayonnaise, and mustard gives this salad an ultra-creamy texture with just the right amount of tang.
🥚 Packed with Protein and Flavor
Hard-boiled eggs add a satisfying richness while also boosting the protein content of this classic side dish.
🌿 Customizable and Easy to Make
This recipe is versatile! Add bacon, jalapeños, or extra herbs to personalize your salad and make it uniquely yours.
🕒 Great for Meal Prep and Gatherings
This potato salad can be made ahead of time and actually tastes better after chilling, making it a great choice for parties or busy weeknights.
Ingredients for Deviled Egg Potato Salad
For the Salad:
- 4 large russet or Yukon gold potatoes, peeled and diced
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup red onion, finely diced
- 1/4 cup celery, finely chopped
- 1/4 cup dill pickles or relish
- 1 tablespoon fresh parsley, chopped
For the Dressing:
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard (or yellow mustard for a milder taste)
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar (optional)
- 1/2 teaspoon paprika (plus extra for garnish)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions for Deviled Egg Potato Salad
1️⃣ Boil the Potatoes
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until fork-tender.
- Drain and let them cool slightly.
2️⃣ Prepare the Hard-Boiled Eggs
- While the potatoes are boiling, place the eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Transfer to an ice bath, let them cool, then peel and chop.
3️⃣ Make the Dressing
- In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined.
4️⃣ Mix the Salad
- In a large mixing bowl, combine the cooked potatoes, chopped eggs, red onion, celery, and pickles.
- Pour the dressing over the mixture and gently toss until everything is well coated.
5️⃣ Chill and Serve
- Cover and refrigerate for at least 1 hour to allow the flavors to meld.
- Before serving, sprinkle with extra paprika and fresh parsley for garnish.
Tips for the Best Deviled Egg Potato Salad
🌟 Use Yukon Gold or Russet Potatoes
These varieties hold up well in potato salad while still providing a creamy texture.
🥚 Mash Some of the Egg Yolks
For extra creaminess, mash one or two egg yolks into the dressing before mixing.
🔥 Make It Spicy
For a kick of heat, add chopped jalapeños or a dash of cayenne pepper.
🥓 Add Some Crunch
Try mixing in crispy bacon bits or toasted sunflower seeds for extra texture.
🕒 Let It Chill for the Best Flavor
Potato salad tastes best after resting in the fridge for at least one hour. This allows all the flavors to fully develop.
Variations to Try
🥑 Avocado Deviled Egg Potato Salad: Add mashed avocado to the dressing for an extra creamy and nutritious twist.
🧀 Cheesy Potato Salad: Stir in some grated cheddar cheese for a richer flavor.
🌱 Herb-Infused Salad: Mix in fresh dill, chives, or basil for a bright and aromatic finish.
🥒 Low-Carb Option: Swap potatoes for cauliflower florets to make a keto-friendly version.
Deviled Egg Potato Salad
Ingredients
- 4 large russet or Yukon gold potatoes peeled and diced
- 6 hard-boiled eggs peeled and chopped
- 1/4 cup red onion finely diced
- 1/4 cup celery finely chopped
- 1/4 cup dill pickles or relish
- 1 tablespoon fresh parsley chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard or yellow mustard for a milder taste
- 1 tablespoon apple cider vinegar
- 1 teaspoon sugar optional
- 1/2 teaspoon paprika plus extra for garnish
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to a boil. Add the diced potatoes and cook for 10-12 minutes, or until fork-tender.
- Drain and let them cool slightly.
- While the potatoes are boiling, place the eggs in a saucepan and cover with water.
- Bring to a boil, then reduce heat and let simmer for 10 minutes.
- Transfer to an ice bath, let them cool, then peel and chop.
- In a small bowl, whisk together mayonnaise, mustard, apple cider vinegar, sugar, paprika, salt, and black pepper until smooth and well combined.
- In a large mixing bowl, combine the cooked potatoes, chopped eggs, red onion, celery, and pickles.
- Pour the dressing over the mixture and gently toss until everything is well coated.
- Cover and refrigerate for at least one hour to allow the flavors to meld.
- Before serving, sprinkle with extra paprika and fresh parsley for garnish.
