This Deviled Egg Potato Salad combines buttery potatoes, sunshine-yellow deviled egg mix and a few extra bits of crisp and crunch for a mash-up (literally!) of two classic sides.
It’s an easy and homemade potato salad recipe best served at summer potlucks, picnics and BBQs with friends.
Guys, this is it.
The one side dish recipe you need for any warm-weather potluck, BBQ, picnic or get-together.
Deviled Egg Potato Salad combines two classic recipes and transforms them into the ultimate dish. A touch tangy, a touch sweet and a whole lot of creamy (thanks to buttery potatoes and golden yolks). This potato salad has it all.
The trick is all about the egg yolk filling. It basically takes the filling of a deviled egg and tosses it together with fork-tender potatoes and their chopped egg white cousin.
The mixed and mashed texture is all about personal preference, so you can go crazy with the masher. There is a subtle amount of crunch from celery and red onion that adds an extra bite, too.
I can honestly say this is a favorite for all my summer potlucks, picnics and BBQs because of its crowd-pleasing effects! Bite after bite, you’ll keep going back for more.
Ingredients
A simple mix of pantry and fresh ingredients are all you need to reach potato salad heaven. You will need:
- yukon gold potatoes
- eggs
- mayonnaise
- dijon mustard
- sweet pickle relish
- apple cider vinegar
- celery
- red onion
- chives
- salt + cracked black pepper
- smoked paprika
Potatoes. I love the buttery goodness of Yukon gold potatoes. They are lower in starch than most other potatoes and make the creamiest potato salad. I prefer to peel the potatoes, but feel free to leave the skin on. Whole baby or new potatoes cut in half (or quartered, if large) are a great substitute.
Eggs. Believe it or not, but older eggs are much easier to boil and peel as compared to fresh eggs. If I know I am going to make hard-boiled or deviled eggs of any sort, I always search for the oldest eggs in the supermarket or use what I already have on hand. Follow the 8-minute time mark for exceptionally golden yolks every time.
Pickle Relish. Relish is the secret ingredient to any deviled egg recipe. It adds an irresistible sweet-tang you just can’t get from any other ingredient. Make sure not to skip it!
How To Make Deviled Egg Potato Salad
Most of the work comes in boiling the potatoes and making the hard-boiled eggs. Once you have those steps down, the rest is just mixing and mashing. Simply:
- Boil the potatoes. Place potatoes into a large pot and cover with water. Add in 2 tablespoons of kosher salt and bring to a boil. Reduce heat to medium and simmer potatoes until they are fork-tender, about 10 minutes. Drain potatoes and set aside.
- Hard boil the eggs. Add eggs to a medium pot and fill with water until one inch of water is over the eggs. Bring eggs to a boil. Remove from heat, cover pot and let eggs stand for 8 minutes. Transfer eggs to a bowl filled with ice water. Cool for 10 minutes, peel the eggs and set aside. Make sure to reserve 1-2 eggs for the top of the potato salad for garnish.
- Cut 10 hard-boiled eggs in half. Remove the yolks and set them into a medium mixing bowl. Chop the egg whites and set aside.
- Make the deviled egg mix. To the egg yolks, add in mayonnaise, dijon mustard, sweet pickle relish and apple cider vinegar. Mix and mash together until the mixture is smooth.
- Finish the potato salad. In a large mixing bowl, add in cooked potatoes, egg whites, celery, red onion, chives and mixed mayo dressing. Mix potato salad together until all ingredients are well coated. Note: If you want the texture to be a bit more ‘mashed’, you can mash the ingredients together gently with a potato masher until desired consistency is reached. Taste test and season with salt and pepper.
- Garnish. Top with reserved hard-boiled eggs cut in quarters. Sprinkle with smoked paprika and chopped chives.
The Ultimate Side Dish
I love to serve this homemade potato salad with a few different mains and sides that highlights all things summer and BBQ. Some of my favorites include:
- Instant Pot BBQ Chicken
- Peach BBQ Chipotle Chicken Wings
- Hawaiian Macaroni Salad
- Vegetarian Baked Beans
- Vegan Coleslaw
Make-Ahead & Serve Cold
This potato salad is a wonderful make-ahead recipe. To be honest, I actually recommend that you make it ahead!
You want the eggs and potatoes to still be slightly warm when mixing so they absorb more of those tangy, sweet flavors, but it’s best enjoyed cold on a hot summer day.
I always prep this potato salad recipe a few hours and up to one day in advance, cover tightly with plastic wrap and keep in the fridge until ready to serve.
Recipe Tips:
- Boil potatoes to fork-tender. This is a touch softer than knife tender. If you can easily stick a fork into the center of the potatoes, they’re ready!
- Cool eggs immediately. This stops the carry-over cooking and locks in that beautiful, bright yellow yolk.
- Mash to desired consistency. I like my easy egg potato salad with some texture, but mash to the texture and consistency you prefer.
More Potluck Recipes You’ll Love!
If you make this Deviled Egg Potato Salad recipe, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Deviled Egg Potato Salad
ingredients
- 3 lbs Yukon gold potatoes peeled and cubed
- 8 eggs
- 1 cup mayonnaise
- 3 tablespoons dijon mustard
- ¼ cup sweet pickle relish
- 1 tablespoon apple cider vinegar
- 3 celery ribs diced
- ½ small 1 cup red onion, finely diced
- 1 tablespoon chives finely chopped + more for garnish
- salt
- cracked black pepper
- smoked paprika
instructions
- Boil Potatoes: Place potatoes into a large pot and cover with water. Add in 2 tablespoons of kosher salt and bring to a boil. Reduce heat to medium and simmer potatoes until they are fork-tender, about 10 minutes. Drain potatoes and set aside.
- Hard Boil Eggs: Add eggs to a medium pot and fill with water until one inch of water is over the eggs. Bring eggs to a boil. Remove from heat, cover pot and let eggs stand for 8 minutes. Transfer eggs to a bowl filled with ice water. Cool for 10 minutes, peel the eggs and set aside. Reserve 1-2 eggs for the top of the potato salad.
- Cut hard-boiled eggs in half. Remove the yolks and set them into a medium mixing bowl. Chop the egg whites and set aside.
- To the egg yolks, add in mayonnaise, dijon mustard, sweet pickle relish and apple cider vinegar. Mix and mash together until the mixture is smooth.
- In a large mixing bowl, add in cooked potatoes, egg whites, celery, red onion, chives and mixed mayo dressing. Mix potato salad together until all ingredients are well coated. Note: If you want the texture to be a bit more ‘mashed’, you can mash the ingredients together gently with a potato masher until desired consistency is reached.
- Taste test and season with salt and pepper.
- Top with reserved hard-boiled egg cut in quarters. Sprinkle with smoked paprika and chopped chives.
notes
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