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!
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
Gather these ingredients to whip up this potato salad:
- 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.
How to Make Deviled Egg Potato Salad
Making this salad is easy-peasy:
- Boil the potatoes and eggs. Boil the diced potatoes until tender. Hard boil 12 eggs, peel, and slice 6 in half.
- Make the deviled egg dressing. Mash the yolks from 6 eggs with mayo, mustard, vinegar, relish, dill, and paprika.
- Chop the remaining eggs. Chop the remaining hard-boiled egg whites and sliced egg white halves.
- Mix the potatoes and eggs. In a large bowl, gently mix diced potatoes, chopped eggs, celery, and onion.
- Add the dressing and chill. Fold in the deviled egg dressing until combined. Refrigerate for 1 hour.
- 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.
Tips For the Best Potato Salad
Follow these easy tips for the very 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.
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
12
servings30
minutes15
minutes252
kcalThis 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
all my recipes were lost in my last move….when I found the miniature pecan pies recipe, my heart literally skipped a beat. it’s been one of my go-to recipe for Christmas cookies for more years than I can remember!
I have been making my potato salad like this for years and it’s always been a family favorite. 🥰🥰🥰🥰🥰🥰
this is an old, old southern dish, but with sweet pickles instead of dill. this potato salad has been at reunions, picnics, and year round parties for a longtime. it is very good!!
just like Mom use to make! saved to my collection for the next generations.