Deviled Egg Potato Salad
This deviled egg potato salad has become one of my absolute favorite side dishes. Its creamy texture and sweet and tangy flavors win you over, bringing together the best of your childhood favorite side dishes. This easy-to-make recipe is my first choice when prepping for a cookout or barbecue party. Loaded with flavor, it’s always a hit with minimal effort involved!
I have always been a fan of deviled eggs and potato salad, so combining both into one dish made total sense. This foolproof recipe is now my signature card; I always bring it to potlucks, picnics, or church brunches. It is a comforting and nostalgic recipe that just makes you feel good on the inside.
Table of contents
I am a big planner. My busy life requires me to be very organized, so I absolutely love recipes that I can prep ahead of time. Besides being easy to make, this no-fuss potato salad is best when made a day in advance. The flavors meld overnight, and the salad tastes richer and more delicious.
Why you will love this recipe
- Any time of year: A versatile dish great for barbecues, holidays, or an ordinary day.
- Kid-friendly: Sweet, tangy, flavorful, and kids love it.
- Save money: You probably already have all the ingredients in the fridge.
- Make ahead-friendly: This dish tastes better after it stays in the fridge overnight.
What you will need
- Veggies: To elevate this salad’s deliciousness, I mix potatoes, celery, red onion, and green onion with various vegetables for added flavor and texture.
- Eggs: Ten eggs are a key ingredient here, and I share all my chef secrets for cooking and peeling them.
- Dressing: The dressing is a simple yet exquisite combination of mayo, Dijon mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. It’s perfectly creamy, sweet, and tangy.
How to make
Boil the eggs: I add them to a pot of water over medium-high heat, then set the pot aside once the water boils. Still with the lid on, I allow the eggs to stand in the hot water for about 15 minutes. Then, I put them in cold water, remove the shell, and set them aside.
Boil the spuds: I place the potato cubes in water and boil until tender, about 8-10 minutes. Then, I rinse the cubes in cold water and set them aside.
Prepare the dressing: I cut the eggs in half and remove the yolks. Then, I place the yolks in a bowl, mash them, and add the remaining ingredients except the vegetables.
Combine: I chop the whites and add them to a large bowl, along with the cooked potatoes and the dressing. Gently stirring, I thoroughly combine everything.
Serve: Garnish with some paprika on top, chill in the fridge, and then serve.
Expert tip
How to boil eggs perfectly
I start my eggs in cold water because putting them into hot water will almost certainly crack them. Even if you let them come to room temperature first, you should heat them with the lid on over medium-high until the water boils. Then, remove them from the heat and let them stand for 15 minutes. Then, they go into a bowl of ice water to cool for 10 minutes before peeling. For peeling tips, see the FAQs section.
Also, soft- to hard-boiled cooking time ranges from three to 12 minutes. Many people take them off the heat after they start boiling and let them sit for 10 to 12 minutes before chilling them in ice water. You can add a teaspoon of vinegar or baking soda to the water to help make them easier to peel.
More tips to consider
- Although any potatoes will work for potato salad, I prefer russets or Yukon Golds for flavor and texture. Waxy potatoes hold their shape better than russets if you are worried about that.
- Always salt the water when boiling the potatoes for better flavor.
- Do not overcook the potatoes or add them to the salad until they cool; otherwise, they will be mushy.
- Cool the potatoes and eggs fully before mixing to avoid the dressing from separating.
- You can make this salad the day before, giving it time to absorb more of the flavors.
Recipe variations and add-ins:
- Add meat: This tastes great with ham, grilled chicken, or turkey chunks mixed in.
- Bacon: My husband and kids love it when I add some crunchy bacon to it.
- Spicy spuds: Chop one jalapeno and sprinkle 1/4 teaspoon of cayenne pepper to make this a spicy salad.
- Ranch potato salad: Use some of my ranch seasoning to make this a ranch-deviled egg potato salad. I love how this tastes!
- Mexican night: Similarly, you could also use my taco seasoning and then add some Mexican-style cheese, lime, beans, tomatoes, and cilantro.
Serving suggestions:
Nobody can pass this up when I serve it at picnics, so I always bring extra. I like to serve it with some crunchy potato chips on the side. It also makes the perfect side dish at a barbecue party. It goes excellent with Instant Pot pulled pork sandwiches, grilled steak, juicy burgers, chicken souvlaki, juicy fall-of-the-bone ribs, or fish kabobs.
This easy recipe can be combined with several other side dishes for a potluck dinner, leaving enough time to make dessert. When I host a party, I usually pair it with honey garlic wings, bacon, and ranch chicken pinwheels, and for dessert, I make this creamy and rich cheesecake ahead of time.
How to store leftovers:
- Refrigerate: Refrigerate for up to three days in an airtight container. Place a paper towel inside to absorb excess moisture.
- Freezing: Freezing is not recommended.
Frequently asked questions
The Expert Tip section states that older eggs peel easier and better than fresh eggs. This is because of the calcium carbonate and pH levels in the shell. Adding vinegar or waiting two weeks will help the process along. Older eggs also have larger air cells. An ice bath after your eggs are finished cooking can shock them, loosening them from their shell. Then, wait about 10 to 15 minutes before peeling. Another way is to tap the egg on a hard surface and gently roll it while applying pressure. Then, peel under water.
I recommend making this a day before so the potatoes and other ingredients soak up all the flavors. After sitting overnight, the creamy egg mixture can be absorbed into the potatoes, so everything tastes better. It does not start getting mushy for several days, so as long as you keep it in an airtight container, it will still be delicious on day three.
I prefer russet potatoes in my potato salad because they are flavorful, light, and creamy. However, I also like how Yukon Gold potatoes hold their shape when they cook. Sometimes, russets can get too soft if you cook them too long, so you must be careful. Yukon Golds have less starch but are considered all-purpose potatoes rather than russets or waxy. Either way, keep an eye on them as they cook.
The potatoes have been overcooked or have not been cooled enough. First, start them in cool water. Then, when they come to a boil, turn the heat down to simmer. It would help to cook the potatoes until they are fork-tender but not soft. It should take about eight minutes. Test them with a fork, not a knife. A knife will easily slide into an uncooked potato. Then, make sure you drain the potatoes well and run them under cold water as you do. After, let them chill so they are completely cool before you add them to the salad.
More salads to make for a party:
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Deviled Egg Potato Salad
Ingredients
Salad:
- 10 eggs
- 2 lbs russet potatoes peeled and cubed
- 3 stalks celery diced
- 1/2 red onion finely diced
- 1/3 cup green onions diced
Dressing:
- 1 ¼ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- 1/2 cup sweet pickle relish
- Salt and pepper to taste
Garnish:
- 1/2 teaspoon paprika
- 2 hard-boiled eggs halved
- Fresh dill diced
Instructions
Boil the Eggs:
- Gently place the eggs in a large pot and cover with water. Place on the stove over medium-high heat and bring to a boil. Once boiling, put the lid on top of the pot and remove the saucepan from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water.
- Once the eggs have cooled, peel and set aside.
Boil the Potatoes:
- Place cubed potatoes into another large pot and cover with water. Place over medium-high heat and bring to a boil. Boil for 8-10 minutes or until tender. Make sure you cook the potatoes evenly and don't overcook them.
- Please drain and immediately rinse in cold water, then set aside.
Make the Salad:
- Cut the eggs in half, remove the yolks, and place them in a medium bowl.
- In the same bowl, add mayonnaise, all the mustard relishes, salt, and pepper. Mash the yolks into the mixture and stir until fully combined.
- Coarsely chop the egg whites and add them to a large bowl.
- Add cooked potatoes, diced celery, red onion, and green onions. Add the yolk dressing and mix until incorporated.
- Sprinkle with paprika on top, cover, and refrigerate until serving.
- Garnish with halved hard-boiled eggs and fresh diced dill with serving.
Video
Notes
How to boil eggs perfectly
I start my eggs in cold water because putting them into hot water will almost certainly crack them. Even if you let them come to room temperature first, you should heat them with the lid on over medium-high until the water boils. Then, remove them from the heat and let them stand for 15 minutes. Then, they go into a bowl of ice water to cool for 10 minutes before peeling. For peeling tips, see the FAQs section. Also, soft- to hard-boiled cooking time ranges from three to 12 minutes. Many people take them off the heat after they start boiling and let them sit for 10 to 12 minutes before chilling them in ice water. You can add a teaspoon of vinegar or baking soda to the water to help make them easier to peel.More tips to consider
- Although any potatoes will work for potato salad, I prefer russets or Yukon Golds for flavor and texture. Waxy potatoes hold their shape better than russets if you are worried about that.
- Always salt the water when boiling the potatoes for better flavor.
- Do not overcook the potatoes or add them to the salad until they cool; otherwise, they will be mushy.
- Cool the potatoes and eggs fully before mixing to avoid the dressing from separating.
- You can make this salad the day before, giving it time to absorb more of the flavors.