Deviled Egg Potato Salad combines tender yellow potatoes and hard-boiled eggs with a creamy mayonnaise and Dijon mustard dressing. Dill pickles, pickle juice, garlic, and onion add plenty of flavor, while paprika gives it that classic deviled egg finish.
Now, just add the bold flavor of deviled eggs, a hint of paprika, and a dash of relish. It takes this beloved classic to new heights. Join us on a tasty journey where traditional tastes meet modern flair. Every bite brings the timeless joy of homemade cooking to life.
Why I love Deviled Egg Potato Salad
- Two favorites in one: It combines classic potato salad with the flavors of deviled eggs.
- Creamy and tangy: Mayonnaise, Dijon mustard, pickles, and pickle juice make a flavorful dressing.
- Simple ingredients: Nothing complicated or difficult to find.
- Make it ahead: The salad needs at least an hour to chill and can be prepared ahead of serving.
- Great for gatherings: Perfect for cookouts, picnics, potlucks, and family dinners.
About the Ingredients ⭐
- Yellow Potatoes: Their creamy texture works especially well in potato salad while still holding together after cooking.
- Eggs: Hard-boiled eggs bring the deviled egg flavor and add richness to the salad.
- Mayonnaise: Creates the creamy base for the dressing.
- Dijon Mustard: Adds the tangy mustard flavor you expect from deviled eggs.
- Dill Pickles: Add a little crunch and plenty of tang. Dill pickle relish can also be used.
- Pickle Juice: Adds extra pickle flavor and acidity to the creamy dressing.
- Garlic Powder: Adds savory flavor without pieces of fresh garlic.
- Onion Powder: Adds mild onion flavor throughout the dressing.
- Salt & Black Pepper: Season the potato salad to taste.
- Paprika: Sprinkled over the finished salad for that classic deviled egg look and flavor.
- Green Onions: Add fresh flavor and color as a finishing garnish.
Be sure to check out the full recipe and ingredient list below
How to Make Deviled Egg Potato Salad
- Place the potato chunks in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and boil the potatoes until they are fork-tender about 10-15 minutes.
- Drain and set aside.
- While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
- After cooling the eggs, peel and chop them carefully, saving 2 of the egg whites for garnish.
- In a large mixing bowl, mix together the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
- Gently fold the cooked and drained potatoes into the mayonnaise mixture until they are well coated.
- Fold in the chopped hard-boiled eggs, reserving the two egg whites for garnish. Season the potato salad with salt and black pepper to taste.
- Transfer the potato salad to a serving dish and sprinkle with paprika.
- Finely chop the reserved egg whites and sprinkle them over the top of the potato salad, followed by a scattering of fresh chives.
- Cover and refrigerate the deviled egg potato salad for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Tips I Found Helpful 💙
- Cut the potatoes evenly: Keep the potato chunks close to the same size so they cook at the same rate.
- Don’t overcook the potatoes: Cook them until fork-tender but not falling apart, or the potato salad can become mushy.
- Let the potatoes cool: Allow the cooked potatoes to cool before mixing them with the mayonnaise dressing.
- Save some egg for the top: Reserve some of the chopped egg whites to scatter over the finished salad for that deviled egg look.
- Give it time to chill: Refrigerate the potato salad for at least 1 hour before serving so the flavors have time to come together.
FAQs about Deviled Egg Potato Salad
More Salad Recipes I Love
Yield: 8
Deviled Egg Potato Salad
5.0 Stars (2 Reviews)
Creamy Deviled Egg Potato Salad with yellow potatoes, eggs, Dijon mustard, dill pickles, and paprika.
Prep Time
20 minutes
Cook Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 35 minutes
Ingredients
- 2 pounds yellow potatoes, peeled and cut into bite-sized chunks
- 6 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon finely chopped dill pickles
- 1 tablespoon pickle juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Paprika for garnish
- Fresh scallions, chopped, for garnish
Instructions
- Place the potato chunks in a large pot and cover with cold water.
- Bring to a boil over medium-high heat and boil the potatoes until they are fork-tender about 10-15 minutes.
- Drain and set aside.
- While the potatoes are cooking, place the eggs in a saucepan and cover them with water.
- Bring the water to a boil, then remove the pan from the heat, cover it, and let the eggs sit for 10-12 minutes. Then, transfer the eggs to an ice bath to cool.
- Once the eggs are cooled, carefully peel and chop them, setting aside 2 of the egg whites for garnish.
- In a large mixing bowl, mix together the mayonnaise, Dijon mustard, chopped dill pickles, pickle juice, garlic powder, and onion powder.
- Gently fold the cooked and drained potatoes into the mayonnaise mixture until they are well coated.
- Fold in the chopped hard-boiled eggs, reserving the two egg whites for garnish. Season the potato salad with salt and black pepper to taste.
- Transfer the potato salad to a serving dish and sprinkle with paprika.
- Finely chop the reserved egg whites and sprinkle them over the top of the potato salad, followed by a scattering of fresh chives.
- Cover and refrigerate the deviled egg potato salad for at least 1 hour before serving to allow the flavors to meld. Enjoy!
Notes
Cook the potatoes just until fork-tender so they hold their shape. Let them cool before adding the creamy dressing. Chill the potato salad for at least 1 hour before serving, then garnish with reserved egg whites, paprika, and sliced green onions.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 272Total Fat: 16gSaturated Fat: 3gUnsaturated Fat: 12gCholesterol: 148mgSodium: 314mgCarbohydrates: 25gFiber: 3gSugar: 2gProtein: 8g
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