Deviled Egg Potato Salad Recipe (Make-Ahead Friendly)

Name: My Deviled Egg Potato Salad Is the Best of Both Worlds
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces; Kosher salt, to taste; 6 large eggs; 1/2 cup mayonnaise; 1/4 cup dill pickle relish; 1 tablespoon yellow mustard; 1 tablespoon apple cider vinegar; 2 teaspoons paprika, plus more for garnish; 1/2 cup diced celery; 1/4 cup diced yellow onion; Freshly ground black pepper

I recently learned via an Instagram video that adding hard-boiled eggs to potato salad is controversial. To me, there’s no controversy, only a superior way of making the classic cookout side dish—with the eggs, thank you—and I’d never consider doing it another way.

If I’m going to make any changes to the tried-and-true formula, how about making those hard-boiled eggs into deviled eggs? Look out—you’re about to win the unofficial best side dish contest that takes place at every cookout and/or potluck with your very own deviled egg potato salad.

Deviled eggs and potato salad often share the same real estate on a big cookout buffet (and on our subsequent plates), so it stands to reason that one day they would combine forces. There are some overlapping ingredients, like mayonnaise, mustard, and occasionally relish, and putting it all together into one super flavorful, satisfying side dish is an easy way to make new friends.

Deviled Egg Potato Salad in a bowl with a wooden spoon — Simply Recipes / Frank Tiu

How To Make Deviled Egg Potato Salad

For this salad, you’ll peel, dice, and boil firm, waxy potatoes until they’re just tender, then set them aside to cool. At the same time, you’ll hard boil and peel half a dozen eggs.

When the potatoes and eggs have cooled to room temperature, use the big holes of a box grater to grate the eggs into the potatoes, add diced celery and onion, then add a mixture of mayonnaise, mustard, relish, a splash of vinegar, and paprika to bring in the deviled egg vibes. Fold it all together and serve, or chill and serve a few hours (or up to a couple of days) later.

Tips for Making Deviled Egg Potato Salad

Use a firm, waxy potato like Yukon Gold or red bliss so the potatoes retain their integrity after being boiled and mixed with the other ingredients.
After boiling and draining the potatoes, let them cool to room temperature on a sheet tray. This lets them dry out a bit, which helps them absorb the dressing ingredients later.
Add whatever special secret ingredients you’d use for your own deviled eggs, like Worcestershire sauce, hot sauce, or horseradish.
No one is going to stop you from garnishing this deviled egg potato salad with crispy bacon, so just follow your heart if that sounds like a good idea to you.
You can also garnish with fresh chopped herbs, like chives or parsley.

More Potato Salad Recipes To Try

Deviled Egg Potato Salad

Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 6 servings

Cook Mode (Keep screen awake)

2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Kosher salt, to taste
6 large eggs
1/2 cup mayonnaise
1/4 cup dill pickle relish
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
2 teaspoons paprika, plus more for garnish
1/2 cup diced celery
1/4 cup diced yellow onion
Freshly ground black pepper, to taste

Cook the potatoes:

Add the diced potatoes to a stock pot and cover with water by 1 inch. Season the water with salt and bring to a boil over high heat. Allow the potatoes to boil until just tender, first checking for tenderness at the 5-minute mark. You should be able to cut into a potato easily with a butter knife, but it shouldn’t be mushy. If they’re not ready yet, continue to check every few minutes until the potatoes are done.

Drain the potatoes, but don’t rinse. Spread them into an even layer on a rimmed baking sheet and leave on the counter to cool to room temperature, about 30 minutes.
Hard boil the eggs:

Meanwhile, place the eggs in a sauté pan and cover with water by 1 inch. Bring to a boil over high heat. When the water begins to boil, turn off the heat, cover with a lid, but leave the pan on the stove. Set a timer for 8 minutes and allow the eggs to cook. (Alternatively, you can steam the eggs to cook them.)

In the meantime, prepare an ice bath. When the timer goes off, use a slotted spoon to transfer the eggs to the ice bath. Let the eggs cool in the ice bath for 3 minutes, then peel.
Make the dressing:

In a large mixing bowl, use a rubber spatula to stir together the mayonnaise, relish, mustard, vinegar, and paprika.
Mix:

Add the cooled potatoes, celery, and onions to the bowl with the dressing. Use the large holes of a box grater to grate the hard boiled eggs into the bowl. Use the rubber spatula to stir everything together. Give it a taste and add salt and pepper as needed. Garnish with more paprika and serve immediately or cover and chill.

Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Nutrition Facts (per serving)
350	Calories
19g	Fat
35g	Carbs
11g	Protein

Nutrition Facts
Servings: 6
Amount per serving
Calories	350
% Daily Value*
Total Fat 19g	24%
Saturated Fat 4g	19%
Cholesterol 194mg	65%
Sodium 376mg	16%
Total Carbohydrate 35g	13%
Dietary Fiber 4g	15%
Total Sugars 3g
Protein 11g
Vitamin C 16mg	80%
Calcium 71mg	5%
Iron 3mg	16%
Potassium 973mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.