This deviled egg potato salad is creamy, tangy, and packed with flavor.
It combines classic potato salad with the rich taste of deviled eggs for a crowd-pleasing side dish.
Why You’ll Love This Recipe
It’s a fun twist on classic potato salad.
The deviled egg yolk dressing adds extra richness.
Perfect for BBQs, picnics, or holiday gatherings.
What You’ll Need (Ingredient Highlights)
Yukon gold potatoes – creamy and tender, ideal for potato salad.
Eggs – hard-boiled, with yolks for the dressing and whites for texture.
Mayo, Dijon mustard & pickle relish – create the creamy, tangy base.
Celery & scallions – add crunch and freshness.
Paprika – optional, but adds a pop of color when serving.
Pro Tips Before You Start
Cool the potatoes before mixing to avoid a watery salad.
Mash the yolks well for a smooth, creamy dressing.
Adjust seasoning after mixing—potatoes soak up flavor quickly.
How to Make Deviled Egg Potato Salad
Step 1 – Cook the eggs
Hard boil the eggs using your preferred method, then let them cool.
Step 2 – Prep the eggs
Peel, separate the yolks, and chop the whites.
Mash the yolks in a bowl.
Step 3 – Cook the potatoes
Cut into chunks, boil until tender, then drain and cool.
Step 4 – Make the dressing
Mash yolks with mayo, mustard, relish, pickle juice, salt, and pepper.
Stir until smooth.
Step 5 – Assemble the salad
In a large bowl, combine potatoes, chopped egg whites, celery, scallions, and dressing.
Toss until coated.
Step 6 – Serve
Sprinkle with paprika and chill before serving.
What to Serve Them With
Grilled chicken, steak, or BBQ ribs.
Burgers and hot dogs at summer cookouts.
Roasted vegetables or fresh salads.
Variations / Substitutions
Swap mayo with Greek yogurt for a lighter version.
Use dill pickles instead of relish for extra tang.
Add bacon bits for smoky flavor.
Try red potatoes if you prefer a firmer texture.
Storage & Leftovers
Store in an airtight container in the fridge for up to 4 days.
Stir before serving, as the dressing may settle.
Avoid freezing—it changes the texture.
FAQs
Can I make this potato salad ahead of time?
Yes, it tastes even better after chilling for a few hours.
Do I need to peel the potatoes?
Not required if you use baby or Yukon gold potatoes with thin skins.
Can I use store-bought boiled eggs?
Yes, they save time and work perfectly in this recipe.
How do I keep the potatoes from getting mushy?
Don’t overcook—boil until just tender, then drain immediately.
What other mix-ins work well?
Bacon, dill, chives, or even a touch of hot sauce.
How long can it sit out at a party?
No more than 2 hours—keep it chilled for food safety.
Final Thoughts
This deviled egg potato salad is a creamy, flavorful twist on two classic dishes.
It’s easy to make, loved by everyone, and always a hit at gatherings.
Deviled Egg Potato Salad
Ingredients
Method
- Cook and peel the eggs. Separate yolks from whites. Chop whites and mash yolks.
- Cut potatoes into chunks, boil until tender, then drain and cool.
- Mash yolks with mayo, mustard, relish, pickle juice, salt, and pepper to make the dressing.
- In a large bowl, combine potatoes, chopped egg whites, celery, scallions, and dressing. Toss to coat.
- Top with paprika before serving. Chill if desired.
- See full steps with tips & photos → https://theboatshedcafe.com/deviled-egg-potato-salad/
Notes
- For extra tang, add a splash of apple cider vinegar or more pickle juice.
- You can swap Dijon with yellow mustard for a milder flavor.
- Best served chilled, but also delicious slightly warm.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.