Meet your new favorite summer side: Deviled Egg Potato Salad! This crowd-pleaser brings together the creamy, tangy magic of deviled eggs with the comfort and heartiness of classic potato salad. Trust me, one bite and you’ll see why it’s always the first thing to vanish at any picnic or potluck.
Why You’ll Love This Recipe
- Ultimate Picnic Partnership: Combines two picnic icons—deviled eggs and potato salad—into one unforgettable bowl.
- Creamy, Tangy Perfection: The triple-mustard yolk dressing brings bold flavor and luscious creaminess to every bite.
- Make-Ahead Friendly: This salad tastes even better after chilling, making it ideal for prepping in advance.
- A Showstopper for Gatherings: The colorful garnishes and hearty texture make it true table centerpiece material.
Ingredients You’ll Need
The beauty of Deviled Egg Potato Salad lies in its humble, everyday ingredients coming together for something truly special. Each component has a unique role—whether bringing creamy richness, crispy crunch, or a pop of flavor—so don’t skip a thing!
- Russet Potatoes (2 lbs): Their sturdy texture soaks up the luscious dressing and holds up beautifully after boiling.
- Eggs (10 for salad, plus 2 for garnish): The heart of both deviled eggs and potato salad! The yolks create a rich, tangy dressing, while the whites add wonderful bite.
- Celery (3 stalks, diced): For that classic crisp crunch and a fresh, vegetal note.
- Red Onion (1/2, finely diced): Adds sharpness, zing, and a pop of color—so key for flavor balance.
- Green Onions (1/3 cup, diced): Extra color and mild oniony zip mixed right in.
- Mayonnaise (1¼ cups): Velvety and super creamy, the mayo unites everything into salad bliss.
- Dijon, Yellow, and Stone-Ground Mustard (1 Tbsp Dijon, 1 tsp each yellow & stone-ground): The trifecta of mustard dial up depth and tang, echoing classic deviled egg style.
- Sweet Pickle Relish (½ cup): For just the right hit of brightness and a little sweetness.
- Salt & Pepper: To taste—never underestimate seasoning, especially for potatoes!
- Paprika (½ tsp): A classic deviled egg finishing touch, plus a gorgeous dash of color.
- Fresh Dill (for garnish): Brings a garden-fresh aroma and gorgeous green color to your serving bowl.
Variations
One of the best things about Deviled Egg Potato Salad? It’s wildly customizable! Don’t hesitate to adapt it to your taste buds, toss in what you love, or tweak it for dietary preferences. The possibilities are endless (and delicious).
- Smoky Bacon Twist: Fold in some crumbled cooked bacon for a salty, smoky upgrade that’ll thrill meat lovers.
- No-Mayo Option: Swap the mayo for Greek yogurt (plain and full-fat) to lighten things up while keeping it creamy.
- Pickle Swap: Try chopped dill pickles instead of sweet relish for tangier vibes—great for pickle fans.
- Herb Forward: Load up on chopped fresh dill, parsley, or chives for extra green goodness and fragrant flavor.
How to Make Deviled Egg Potato Salad
Step 1: Hard-Boil the Eggs
Begin by placing your eggs in a large pot and covering them generously with water. Bring the pot to a boil, then cover with a lid and remove from the heat. Let the eggs sit undisturbed in the hot water for 15 minutes—this helps set the yolks just right for that classic deviled egg texture! Once time is up, plunge them into a bowl of ice water to chill, which stops the cooking and makes peeling a breeze.
Step 2: Boil the Potatoes
After peeling and cubing your russet potatoes, place them in a large pot and cover with water. Bring to a boil, then cook for 8 to 10 minutes, just until the potatoes are fork-tender—don’t overcook or they’ll get mushy! Once done, drain and rinse under cold water to halt the cooking process and keep those spuds perfectly firm.
Step 3: Make the Deviled Yolk Dressing
Now comes the fun part! Cut the cooled eggs in half, carefully pop out the yolks, and place them in a medium bowl. Mash the yolks with mayonnaise, all three kinds of mustard, pickle relish, salt, and pepper until you’ve got a creamy, tangy dressing that tastes just like your favorite deviled eggs.
Step 4: Assemble the Salad
Coarsely chop the reserved egg whites and pile them into a large mixing bowl. Add in your cooked potatoes, diced celery, red onion, and green onions. Pour the deviled yolk dressing over everything, then gently fold until everything’s beautifully coated and combined. Taste and adjust seasoning if needed.
Step 5: Chill and Garnish
Sprinkle the finished salad with paprika, cover, and let it chill in the fridge at least 30 minutes (or up to overnight) to allow the flavors to meld and develop. When you’re ready to serve, top with halved hard-boiled eggs and a generous sprinkle of fresh dill for the prettiest presentation.
Pro Tips for Making Deviled Egg Potato Salad
- Egg Peeling Made Easy: Older eggs (not fresh from the farm!) actually peel cleaner after boiling, making prep much smoother and yolks prettier for your dressing.
- Even Potato Cubes: Keep your potato cubes uniform in size—a little extra care here ensures every bite cooks evenly and looks gorgeous in the bowl.
- Chill for Maximum Flavor: Letting the salad rest in the fridge not only melds the flavors, but also firms up the texture for ideal scooping and serving.
- Dressing Consistency Control: Add your dressing gradually and fold gently, stopping when you hit your perfect creamy-to-chunky ratio—no mush allowed!
How to Serve Deviled Egg Potato Salad
Garnishes
No Deviled Egg Potato Salad is complete without a flourish! Crown your salad bowl with extra halved hard-boiled eggs, a dusting of paprika for color, and a generous handful of snipped fresh dill. The bright green and sunny yellow toppings make it an absolute showstopper and add tempting layers of flavor in every scoop.
Side Dishes
This salad shines alongside all the picnic favorites—think juicy grilled chicken, burgers, smoky BBQ, or crusty sandwiches. It’s also right at home next to fresh summer veggies or paired with a big bowl of watermelon for a truly retro spread!
Creative Ways to Present
For parties, try spooning Deviled Egg Potato Salad into small mason jars or lettuce cups for individual servings, or mound it high in a pretty glass trifle dish to show off all those beautiful layers and garnishes. It looks (and tastes) equally impressive served family-style in your favorite big bowl.
Make Ahead and Storage
Storing Leftovers
Store any Deviled Egg Potato Salad leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests—just give it a quick stir before serving and refresh with extra green onions or dill if you like.
Freezing
Because of the creamy mayo base and tender potatoes, freezing isn’t recommended—the texture can get watery and separated when thawed. This salad is definitely best enjoyed fresh from the fridge!
Reheating
Deviled Egg Potato Salad is always served cold or at room temperature. Simply remove it from the fridge about 30 minutes before serving for the best flavor and texture—no reheating required!
FAQs
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Can I make Deviled Egg Potato Salad a day ahead?
Absolutely! In fact, making it a day in advance is encouraged—an overnight rest in the fridge lets all the flavors meld beautifully, and the salad holds its texture really well. Be sure to garnish just before serving for the freshest look.
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Can I use a different potato type?
Yes! While russet potatoes are classic for their fluffiness, Yukon Golds are also wonderful—they add a naturally creamy texture and slightly sweet flavor. Just be sure to avoid waxy red potatoes, which can hold too much moisture for this style of salad.
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How do I prevent my potato salad from getting watery?
The key is to drain the potatoes thoroughly and rinse them in cold water right after boiling to halt the cooking. Also, don’t add the dressing until the potatoes have cooled—warm potatoes will soak up too much liquid and turn watery.
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Can I make this recipe lighter?
Certainly! Swap part or all of the mayo for plain Greek yogurt, use light mayo, and you can even reduce the quantity of yolks in the dressing for a slimmer but still super tasty version of Deviled Egg Potato Salad.
Final Thoughts
If you’re searching for a zippy, irresistible side that gets folks talking, Deviled Egg Potato Salad is the answer. With its creamy dressing, tender potatoes, and bright flavors, it’s everything you love about two summertime classics mingled in one bowl. Gather your loved ones, give this a whirl, and get ready for rave reviews!
Print
Deviled Egg Potato Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: Boiling, Mixing
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Potato Salad combines the flavors of classic deviled eggs with creamy potatoes, crunchy celery, and tangy onions for a delightful side dish that’s perfect for picnics, potlucks, or any gathering.
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 1/4 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, cover with water, bring to a boil, then let stand for 15 minutes in hot water. Transfer to ice water, peel, and set aside.
- Boil the Potatoes: Boil cubed potatoes until tender, then rinse in cold water and set aside.
- Make the Salad: Mix yolks with mayonnaise, mustards, relish, salt, and pepper. Add egg whites, potatoes, celery, onions, and dressing. Mix well.
- Chill and Serve: Sprinkle with paprika, refrigerate, and garnish with halved eggs and dill before serving.
Notes
- You can adjust the amount of mustard and relish to suit your taste preferences.
- For a tangier flavor, add a splash of vinegar to the dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 195mg
