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Deviled Egg Potato Salad served in a bowl with greens and paprika garnish.

Deviled Egg Potato Salad

A creamy and tangy potato salad inspired by deviled eggs, perfect for cookouts and gatherings with a mix of crunchy bites.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds waxy or all-purpose potatoes Cooked until just tender
  • 6-8 hard boiled eggs Extra yolks mixed into the dressing for flavor
  • 1 cup mayonnaise Use the one you like
  • 2 tablespoons yellow mustard Can substitute with Dijon mustard for a sharper taste
  • 1/2 cup pickle relish For tang and tiny bites of crunch
  • 1 cup chopped celery Adds crunch
  • 1/4 cup red onion or green onion For zip
  • 1 teaspoon paprika Smoked paprika is a great choice
  • to taste salt and pepper Season to taste
  • optional pickle juice, sugar, chopped dill, hot sauce Optional extras to taste

Method
 

Preparation
  1. Boil the potatoes until just tender, cool slightly, peel if desired, and cut into chunks.
  2. Hard boil the eggs, chop the whites, and mash the yolks.
  3. In a bowl, mix the mashed yolks with mayonnaise, mustard, paprika, and pickle relish.
  4. Fold the potatoes, chopped egg whites, celery, and onions gently into the dressing.
  5. Taste and adjust seasoning with salt, pepper, or optional extras as desired.

Notes

Deviled Egg Potato Salad is best made ahead of time; it flavors improve as it chills. Store it in an airtight container and keep it in the fridge for up to 4 days. For picnics, keep chilled and serve promptly to ensure food safety. Consider keeping crunchy toppings separate until serving for added freshness.