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This deviled egg potato salad combines the flavors and texture of classic deviled eggs and creamy homemade potato salad. Hard-boiled egg yolks are mashed into the dressing to add rich deviled-egg flavor, making this an easy make-ahead side dish for summer cookouts, picnics, and holiday meals.
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Why You'll Love This Recipe
If you love classic deviled eggs and creamy homemade potato salad, this recipe combines both in one bowl. Instead of simply chopping hard-boiled eggs into the salad, I mash the yolks right into the dressing with mayonnaise, mustard, pickles, and seasonings. It creates that familiar deviled egg flavor while keeping the ingredient list simple and the dressing extra-creamy.
- Classic deviled egg flavor. Egg yolks are mashed into the dressing, giving it all the deviled egg goodness.
- Creamy homemade dressing. A simple mixture of mayonnaise, mustard, chopped pickles, and seasonings coats every bite.
- Short ingredient list. No long list of mix-ins, just everyday ingredients that work well together.
- Beginner-friendly. Easy steps and simple techniques make this a great recipe for any home cook.
- Easy to make ahead. The flavor gets even better after a day in the refrigerator.
- Perfect for gatherings. A great side dish for cookouts, BBQs, picnics, Easter, and holiday dinners.
Ingredients You'll Need
- Potatoes: Yukon Gold, Russet, red, or any standard potato will work in this recipe.
- Hard-boiled eggs: The yolks create a creamy, deviled-egg-style dressing, while the chopped whites add texture. Make perfect hard-boiled eggs a day or two ahead for added convenience.
- Mayonnaise: Creates the rich, creamy base for the dressing.
- Dijon mustard: Adds tangy flavor. Yellow mustard works too if you prefer a more classic deviled egg taste.
- Dill pickles: Finely chopped dill pickles add crunch and tang. Use them from a dill pickle recipe or use packaged pickle relish for convenience. Sweet relish works too!
- Celery: Adds a little crunch without overpowering the deviled egg flavor.
- Green onions: Add mild onion flavor and fresh color.
- Smoked paprika: A light sprinkle on top gives the salad its classic deviled egg finish.
How to Make Deviled Egg Potato Salad
Prepare the eggs and potatoes. Slice the hard-boiled eggs in half and separate the yolks from the whites. Coarsely chop the egg whites. Peel (if desired), cut the potatoes into bite-sized pieces, then cook in salted water until fork-tender. Drain and cool slightly.
Make the deviled egg dressing. Mash the egg yolks until crumbly, then stir in the mayonnaise, dill pickles, pickle juice, Dijon mustard, white vinegar, salt, and black pepper. Add the warm potatoes, chopped egg whites, celery, and green onions.
Fold, mash, and chill. Gently stir to coat everything in the dressing. For a creamier texture, lightly mash some of the potatoes while leaving plenty of chunks intact. Cover and refrigerate.
Serve. Garnish with smoked paprika, optional hard-boiled eggs, and green onions.
Recipe Tips
- Potato choice. Yukon Gold potatoes create a creamy texture, but Russet, red, or other standard potatoes also work well.
- Mustard options. Dijon adds tang, while yellow mustard creates a more classic deviled egg flavor. Stone-ground mustard works if you enjoy a little texture.
- Taste before serving. Potato salad naturally mellows as it chills, so taste and adjust the salt, mustard, vinegar, or pickle juice just before serving if needed.
- Make ahead. This potato salad tastes even better after 1 to 3 days in the refrigerator.
Test Kitchen Notes
Before publishing this recipe, I served it to about 10 people at a gathering to get honest feedback on the flavor and texture. It was a hit, with the only suggestion being a little more pickle flavor, which is easy to adjust. The ingredient amounts were carefully tested to give you a creamy, well-balanced potato salad with plenty of dressing, so you can easily tweak it to suit your own taste.
Serving Suggestions
Serving size: This recipe makes about 5 cups of potato salad, enough for about ten ½-cup servings. If you're feeding a larger crowd or want guests to enjoy bigger portions or seconds, consider doubling the recipe.
This deviled egg potato salad is right at home with almost any summer meal. Serve it alongside pulled pork, chicken legs, or sausage and peppers for the ultimate savory meal.
Related Recipes
📖 Recipe
Deviled Egg Potato Salad
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Note about scaling
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Ingredients
For the salad
- 2 pounds Potatoes (Yukon, Russet, Red, etc), plus 1 teaspoon salt for cooking
- 6 Hard Boiled Eggs, peeled
- 1 rib Celery, finely diced
- 2-4 Green onions, finely chopped
For the Dressing
- ¾ cup Mayonnaise
- ¼ cup Dill Pickles, finely chopped (or pickle relish)
- 1 tablespoon Pickle Juice
- 1 tablespoon Dijon Mustard, or more to taste
- 1 teaspoon White Vinegar, or more to taste
- ½ teaspoon Salt, or more to taste
- ⅛ teaspoon Black Pepper, or more to taste
Garnish ingredients
- 1 pinch Smoked Paprika
- Optional: Halved hard-boiled eggs, chopped fresh parsley or chives
Instructions
- Cook the potatoes. Fill a 4-quart pot with cold water. Add the POTATOES and SALT, making sure the water covers the potatoes by about 1 inch. Bring to a boil over high heat and cook until fork-tender.
- Prepare the eggs. While the potatoes cook, slice the EGGS in half lengthwise. Separate the yolks from the whites and coarsely chop the egg whites. Set aside.
- Make the dressing. In a large mixing bowl, mash the EGG YOLKS until crumbly. Stir in the MAYONNAISE, DILL PICKLES, PICKLE JUICE, DIJON MUSTARD, WHITE VINEGAR, SALT, and BLACK PEPPER until well combined.
- Finish the potato salad. Drain the POTATOES and let them cool slightly. Add the slightly warm POTATOES, chopped EGG WHITES, CELERY, and GREEN ONIONS to the dressing. Stir gently to combine. For a creamier potato salad, lightly mash some of the potatoes while mixing.
- Chill. Cover and refrigerate until chilled.
- Garnish and serve. Sprinkle with SMOKED PAPRIKA and garnish with optional halved hard-boiled eggs and sliced green onions. Let the potato salad sit at room temperature for about 15 minutes before serving for the best flavor and texture.
Recipe Notes
Equipment
- 4-quart pot
- large mixing bowl
- potato masher or fork
- silicone spatula or large spoon
Nutrition
Nutrition facts are estimates and may vary based on brands, ingredients, and portions.
JB says
Deviled eggs + potato salad = YUM. I cannot stop eating this. Our batch is lucky to make it to the party at all lol. It’s just decadent… and comforting. Thank you for dialing this one in!