Go Back
The Boat Shed Kitchen

Deviled Egg Potato Salad

This deviled egg potato salad is creamy, tangy, and packed with flavor. With tender Yukon gold potatoes, a zesty deviled-egg-inspired dressing, and plenty of crunch from celery and scallions, it’s the perfect side dish for picnics, barbecues, or holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time (optional) 30 minutes
Total Time 40 minutes
Servings: 8
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 lbs Yukon gold potatoes baby potatoes work too
  • 8 large eggs
  • ½ cup mayo
  • ⅓ cup pickle relish + splash of pickle juice
  • 2 tbsp Dijon mustard
  • 3 stalks celery diced (about 1 cup)
  • 1 cup chopped scallions
  • Salt and pepper to taste
  • Paprika optional for serving

Method
 

  1. Cook and peel the eggs. Separate yolks from whites. Chop whites and mash yolks.
  2. Cut potatoes into chunks, boil until tender, then drain and cool.
  3. Mash yolks with mayo, mustard, relish, pickle juice, salt, and pepper to make the dressing.
  4. In a large bowl, combine potatoes, chopped egg whites, celery, scallions, and dressing. Toss to coat.
  5. Top with paprika before serving. Chill if desired.
  6. 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.