Deviled Egg Potato Salad - 1 Deviled Egg Potato Salad - 2

I’m completely obsessed with this deviled egg potato salad!

It combines two of my all-time favorite cookout foods, and it’s a total game-changer. Imagine all the flavors you love about deviled eggs mixed up with a classic, creamy potato salad. Mind blown!

Flavorful potato salad with a deviled egg twist, topped with chopped green onions and dill, perfect for picnics and potlucks - 3

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It’s chock full of potatoes and hard-boiled eggs. And the dressing made with mayo, mustard, vinegar, dill relish, and paprika is straight-up addictive.

I plan on serving this at every potluck from now on!

Why You’ll Love This Deviled Egg Potato Salad

Here’s why you adore this incredible party food:

  • Flavor Explosion: The combo of classic deviled eggs and traditional potato salad is just to die for.
  • Party-pleaser: This dish is a surefire hit at potlucks, picnics, and barbecues. No one can resist it.
  • True Time-Saver: It can be prepared in advance, so it’s ready to go when you are.
  • Versatile Sidekick: It’s perfect with grilled meats and burgers to fried chicken and barbecue. It’s the ultimate sidekick!

Ingredients

  • Yukon Gold or Red Potatoes: Waxy, thin-skinned spuds hold their shape when boiled for this creamy salad.
  • Hard-Boiled Eggs: You’ll need a dozen eggs boiled until firm, with half the yolks mashed for the dressing.
  • Mayonnaise: It binds the deviled egg dressing together.
  • Dijon or Yellow Mustard: It adds a tangy, zesty kick to cut through the creamy dressing.
  • White Vinegar or Cider Vinegar: The signature acidic punch in the deviled dressing.
  • Dill Pickle Relish or Diced Gherkins: Briny, crunchy pickles bring a deli salad taste.
  • Fresh Dill: To accent the salad with herbiness.
  • Paprika: It adds color and a subtle, smoky flavor to the deviled dressing.
  • Diced Celery and Diced Onion: To add some crunch and depth.
  • Salt and Pepper: Adjust this classic duo to your taste preferences.
Cubed potatoes and eggs in a pan on a marble surface - 4

How to Make Deviled Egg Potato Salad

Making this salad is easy-peasy:

  1. Boil the potatoes and eggs. Boil the diced potatoes until tender. Hard boil 12 eggs, peel, and slice 6 in half.
  2. Make the deviled egg dressing. Mash the yolks from 6 eggs with mayo, mustard, vinegar, relish, dill, and paprika.
  3. Chop the remaining eggs. Chop the remaining hard-boiled egg whites and sliced egg white halves.
  4. Mix the potatoes and eggs. In a large bowl, gently mix diced potatoes, chopped eggs, celery, and onion.
  5. Add the dressing and chill. Fold in the deviled egg dressing until combined. Refrigerate for 1 hour.
  6. Season and garnish. Adjust the seasoning with salt, pepper, and pickle juice. Garnish with paprika and dill. Refrigerate for at least 1 hour before serving.
Delicious deviled egg potato salad, combining two classic dishes into one irresistible side - 5

Tips For the Best Potato Salad

  • Strive for potato perfection. Don’t overcook the potatoes or they’ll turn mushy. Boil until just fork-tender.
  • The older, the better. Eggs that are 1-2 weeks old peel much more easily after boiling.
  • Be super smooth. Use a fork or potato masher to get the yolks lump-free for the creamiest dressing.
  • Add some extra tang. A splash of dill pickle juice amps up the tangy, briny flavor.
  • Get ahead of yourself. The salad can be made 1-2 days ahead and actually improves in flavor as it sits.
  • Jazz it up. Stir in crumbled bacon, shredded cheddar, or diced avocado for fun mix-ins.
Hearty potato salad in a wooden spoon with a zesty deviled egg dressing, sure to please any crowd - 6

How to Store

Refrigerate deviled egg potato salad in an air-tight container for up to 5 days. The salad tastes even better after a day or two of chilling as the flavors meld.

It’s not ideal to freeze deviled egg potato salad. The mayonnaise-based dressing will separate and the potatoes will become grainy upon thawing.

Deviled Egg Potato Salad - 7

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Deviled Egg Potato Salad

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This deviled egg potato salad combines the flavors of deviled eggs and classic potato salad. It’s a creamy, tangy dish perfect for picnics and potlucks.

Ingredients

  • 3 lbs Yukon gold or red potatoes, peeled and diced into 1-inch cubes
  • 12 large hard-boiled eggs, peeled
  • 1 1/2 cups mayonnaise
  • 1/4 cup Dijon or yellow mustard
  • 2 tbsp white vinegar or cider vinegar
  • 1/4 cup dill pickle relish or diced gherkin pickles, plus 2 tbsp pickle juice
  • 1 tbsp fresh dill, chopped (or 1 tsp dried dill)
  • 1 tsp paprika, plus more for garnish
  • 1/2 cup diced celery
  • 1/4 cup diced red or sweet onion
  • Salt and pepper to taste

Instructions

  • Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.
  • Meanwhile, hard boil the eggs using your preferred method. Once cooled, peel and slice 6 of the eggs in half lengthwise. Remove the yolks to a bowl and mash them with a fork.
  • To the mashed yolks, add the mayonnaise, mustard, vinegar, relish (or pickles and juice), dill, paprika, and a pinch each of salt and pepper. Whisk until smooth to make the dressing.
  • Chop the remaining 6 hard-boiled egg whites and the sliced egg white halves.
  • In a large bowl, gently mix together the diced potatoes, chopped eggs, celery, onion, and the dressing until well combined.
  • Taste and adjust seasoning with salt, pepper, and more pickle juice if desired.
  • Refrigerate for at least 1 hour before serving to allow flavors to blend. Garnish with extra paprika and dill before serving.

Notes

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