Deviled Egg Potato Salad

5 from 1 vote

Deviled egg potato salad combines creamy homemade potato salad with classic deviled egg flavor. Made with everyday ingredients and easy to make ahead.

Prep Time30

Cook Time20

Total Time50

Course: Side Dish

Cuisine: American

Diet: Gluten Free

Servings: cups

Calories: 234kcal

Author: Traci

Equipment

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.

Video

Notes

Potato choice: I used Yukon Gold potatoes, but Russet, red, or any standard potato will work.

Mustard options: Dijon adds a tangy flavor, while yellow mustard creates a more classic deviled egg flavor. Stone-ground mustard works too if you prefer 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, making it a great make-ahead side dish for parties and cookouts.

Nutrition