A creamy mayonnaise-based twist on classic potato salad that blends seasoned deviled eggs with tender spuds—perfect for picnics, potlucks, or a simple family supper.
This Deviled Egg Potato Salad brings together two all-time favorites—deviled eggs and potato salad—into one sunshine-bright side dish. You know what? I first whipped this up on a sweltering July afternoon when my garden tomatoes refused to ripen, and it stole the show at our backyard barbecue. With a tangy mustard kick and rich mayo, it’s the kind of easy recipe that makes you feel like you’ve got extra kitchen chops—even if you’re racing the clock before guests arrive.
What makes this salad special is its balance: fluffy Yukon Gold potatoes mingle with chopped hard-boiled eggs that have been seasoned like deviled eggs—hello, paprika and a hint of vinegar! Yet it never feels heavy, thanks to just the right amount of light mayonnaise and a splash of pickle juice for brightness. Seasonal veg swaps like crisp celery or fresh herbs (dill or chives) keep it feeling fresh, whether you serve it at a spring potluck or a cozy winter buffet.
Why You’ll Love This Recipe
- No oven needed—just boiling and chopping.
- Ready in under an hour (including chilling time).
- Crowd-pleasing combo of Deviled Egg flavor and creamy Potato Salad texture.
- Mayonnaise-based dressing that stays perfectly smooth.
- Adaptable for picnics, potlucks, family dinners, or lunches on the go.
- Classic taste with a playful twist—kids and grandparents both smile.
- Prep ahead: assemble tonight, serve tomorrow.
Ingredients
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes (russets work, but waxy potatoes hold shape best)
- 6 large eggs, room temperature (helps prevent cracking)
- ½ cup mayonnaise (Duke’s or Hellmann’s for tang; Greek yogurt swap if you want lighter)
- 2 tablespoons yellow mustard (smooth or whole-grain)
- 1 tablespoon white vinegar or dill pickle juice
- 2 ribs celery, finely diced (for crunch)
- 2 green onions, thinly sliced (or ¼ cup chopped chives)
- 1 teaspoon sugar (balances acidity; optional)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (plus extra for garnish)
- A handful of fresh parsley, roughly chopped (optional)
Directions
- Boil the eggs and potatoes. Place eggs in a saucepan and cover with cold water by an inch. In a separate pot, bring potatoes to a gentle boil in salted water. (Tip: start both on medium heat so timing lines up.)
- Cook potatoes until fork-tender, about 12–15 minutes; drain and spread on a sheet pan to steam off excess moisture. Let cool.
- Hard-boil eggs for 10 minutes. Transfer eggs to an ice bath right away—this stops cooking and makes peeling a breeze.
- Peel eggs, slice in half lengthwise, and scoop out yolks into a mixing bowl. Chop the whites into bite-size pieces and set aside.
- Mash yolks with mayonnaise, mustard, vinegar (or pickle juice), sugar, garlic powder, salt, and pepper until smooth. You’re aiming for that classic deviled egg filling texture—creamy with a little body.
- Gently fold the diced potatoes, egg whites, celery, green onions, and parsley into the yolk mixture. Coat everything evenly but avoid smashing the potatoes.
- Taste and adjust seasoning—add more salt, pepper, or a dash of vinegar if you like extra tang.
- Cover the bowl and chill for at least 30 minutes (up to overnight) so flavors deepen. Sprinkle smoked paprika on top just before serving.
Servings & Timing
Makes 8–10 side-dish servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes (up to overnight)
Total Time: About 1 hour (mostly hands-off)
Variations
- Bacon & Ranch: Stir in 4 slices of crumbled bacon and 1 tablespoon ranch seasoning.
- Veggie-Loaded: Add diced red bell pepper and shredded carrot for extra color.
- Avocado Boost: Fold in one mashed avocado for creaminess and healthy fats.
- Dill Lovers: Swap parsley for 2 tablespoons fresh chopped dill and skip the pickle juice.
- Spice It Up: Mix in 1–2 teaspoons sriracha or chopped pickled jalapeños.
- Vegan Twist: Use plant-based mayo, tofu “eggs,” and kala namak for that eggy sulfur note.
Storage & Reheating
Store your Deviled Egg Potato Salad in an airtight container in the fridge for up to 3 days—if it lasts that long! It’s not freezer-friendly because the potatoes get mealy. You can give it a quick stir and add a splash of mayo or pickle juice if the dressing thickens in the cold. Serve chilled straight from the fridge for that refreshing picnic vibe.
Notes
- Texture Tip: For fluffier potato chunks, let them steam-dry on a sheet pan before mixing.
- Egg-Peeling Hack: Crack eggs gently on the countertop, then roll under your palm to loosen the shell before peeling.
- Mayo Choice: Full-fat mayo gives richness; light mayo or Greek yogurt trims calories but tastes slightly tangier.
- Dressing Ratio: If you like a saucier salad, add up to 2 extra tablespoons of mayo or yogurt.
- Make-Ahead: Prep everything the day before—just fold potatoes in last minute so they don’t soak up too much dressing.
FAQs
Q: Can I use red potatoes in this salad?
A: Absolutely—just note they’re firmer and may need slightly longer boiling so they stay tender.
Q: How do I prevent my potatoes from turning mushy?
A: Don’t overcook them; test with a fork and drain as soon as they’re tender. Spread on a pan to cool quickly.
Q: Is it safe to keep egg salad this long?
A: Up to three days in the fridge is fine. Always use fresh eggs, and keep the salad chilled below 40°F.
Q: Why add sugar to a savory salad?
A: A pinch of sugar balances mustard and vinegar, creating a rounder flavor profile.
Q: Can I skip the mustard?
A: You can—though mustard gives that classic deviled egg tang. Try swapping with 2 teaspoons Dijon if you want a milder bite.
Q: What’s the best vinegar to use?
A: White vinegar is neutral; apple cider adds fruity notes; pickle juice brings extra zing.
Q: How do I make this dairy-free?
A: Use a vegan mayonnaise and skip any yogurt swaps; the egg element still shines.
Q: Can I prepare this salad outside on a barbecue grill?
A: Sure—warm the potatoes on a tray over indirect heat, then mix on a cooler side of the grill for a fun backyard twist.
Conclusion
This Deviled Egg Potato Salad is that timeless, easy side dish everyone asks for seconds of—creamy, tangy, and fun. Whether you’re headed to a picnic, hosting a potluck, or just craving comfort food, it’s a mayo-based classic that feels special every time. Give it a whirl, and drop a comment below to let me know how it turned out—or share your own spin!
Enjoy the sunshine and good eats!
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes peeled and cut into 1-inch cubes (russets work, but waxy potatoes hold shape best)
- 6 large eggs room temperature (helps prevent cracking)
- 1/2 cup mayonnaise Duke’s or Hellmann’s for tang; Greek yogurt swap if you want lighter
- 2 tablespoons yellow mustard smooth or whole-grain
- 1 tablespoon white vinegar or dill pickle juice
- 2 ribs celery finely diced (for crunch)
- 2 green onions green onions thinly sliced (or ¼ cup chopped chives)
- 1 teaspoon sugar balances acidity; optional
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika plus extra for garnish
- handful fresh parsley optional
Instructions
- Place eggs in a saucepan and cover with cold water by an inch. In a separate pot, bring potatoes to a gentle boil in salted water. (Tip: start both on medium heat so timing lines up.)
- approximately 12–15 minutes; drain and spread on a sheet pan to steam off excess moisture. Let cool.
- Transfer eggs to an ice bath right away—this stops cooking and makes peeling a breeze.
- Slice eggs in half lengthwise, scoop out yolks, and chop the whites into bite-size pieces.
- Mash yolks with mayonnaise, mustard, vinegar (or pickle juice), sugar, garlic powder, salt, and pepper until smooth.
- Gently fold potatoes, egg whites, celery, green onions, and parsley into the yolk mixture. Adjust seasoning as needed.
- Cover and chill for at least 30 minutes (up to overnight) to deepen flavors. Sprinkle smoked paprika before serving.
