Need help deciding what side dish to bring to your next summer picnic or potluck? How about a mashup of two timeless picnic sides? This deviled egg potato salad recipe combines all the creamy goodness of southern potato salad with the richness of deviled eggs. The recipe contains hearty potatoes, hard-boiled eggs, and crunchy celery, pickles, onions and radishes. A tangy mustard and mayo dressing completes the dish, creating perfect layers of texture and flavor.
How to Make Deviled Egg Potato Salad
This twist on a traditional potato salad recipe has all the flavors of deviled eggs in scoopable form. But don’t worry, you don’t have to spend time making the deviled eggs first! Instead, all the “deviled” flavoring comes through in the potato salad dressing. It contains many of the same ingredients—mayonnaise, mustard and spices—as deviled egg filling.
We’ll provide step-by-step instructions below, but the basic method here is easy. Simply cook the potatoes and chop the hard-boiled eggs and veggies. Then, whip up the mayonnaise-based dressing and bring all the ingredients together. Let the mixture chill for at least an hour before serving to help the flavors meld together and deepen.
Deviled Egg Potato Salad Ingredients
- Potatoes: Waxy red potatoes or all-purpose Yukon Gold potatoes are our go-to choices when picking potatoes for potato salad. Peel the potatoes for a clean look and smooth texture, or leave the skins on for a rustic potato salad.
- Hard-boiled eggs: Make stovetop hard-boiled eggs, air-fryer hard-boiled eggs or Instant Pot hard-boiled eggs. Then, use our tips for peeling hard-boiled eggs to remove the shells without taking huge chunks of egg whites with them.
- Potato salad vegetables: This deviled egg potato salad recipe gets its crunchy texture from celery, onion and radishes. We also add sweet pickles to give the salad a southern potato salad vibe, but you can make dill pickle potato salad if you prefer a saltier, brinier flavor.
- Potato salad dressing: This dressing has all the classic components of a southern potato salad, including mayonnaise, mustard, sugar, white vinegar, milk and salt.
- Garnishes: Finish the recipe for deviled egg potato salad with paprika (just as you would finish deviled eggs!). Sliced green onions add a contrasting pop of color.
Directions
Step 1: Boil the potatoes
Place the potatoes in a saucepan and cover them with water. Bring the water to a boil. Then, reduce the heat and cook until tender, 10 to 15 minutes. Drain the potatoes.
Editor’s Tip: The key to a good potato salad is cooking the potatoes until they’re just fork tender. They should still have a bit of toothsome texture. Overcooking potatoes can result in a potato salad with mushy potatoes that fall apart easily.
Step 2: Combine the main ingredients and mix the dressing
Place the drained potatoes in a large bowl. Add the eggs, celery, pickles, onion and radishes.
In a small bowl, whisk together the mayonnaise, sugar, vinegar, milk, mustard and salt.
Step 3: Mix the potato salad
Add the dressing to the mixture of main ingredients.
Editor’s Tip: Let the potatoes cool slightly before adding the dressing. The mayonnaise in the dressing can break when it hits hot potatoes, giving it a greasy texture.
Stir to mix everything together.
Editor’s Tip: Stir carefully to coat the ingredients without smashing the potatoes and eggs.
Step 4: Chill the potato salad
Cover and refrigerate the potato salad for at least one hour before serving. If desired, garnish with green onions and paprika.
Recipe Variations
- Scoop out the yolks: Mash some (or all) of the hard-boiled egg yolks into the dressing to add a velvety richness.
- Add bacon: Fold in cooked bacon to give the salad a savory, smoky edge and a loaded baked potato salad vibe. You can use traditional bacon or another type of bacon like pancetta or guanciale.
- Make it with fresh herbs: Add a fresh finish with chopped parsley, chives or fresh dill to make a dill potato salad. Sprinkle the herbs onto the salad just before serving.
- Spice it up: Add a dash of cayenne, hot sauce or a chopped jalapeno to give the recipe for deviled egg potato salad a spicy kick.
- Skip the mayonnaise: Make the dressing with yogurt or sour cream to keep it mayo-free. Or use the creamy avocado dressing from our vegan potato salad recipe.
How to Store Deviled Egg Potato Salad
Store deviled egg potato salad in a covered container in the refrigerator. Leftovers are good for up to four days if refrigerated. However, if the salad sits at room temperature for longer than two hours, it’s no longer safe to eat. Throw it away instead of returning it to the fridge.
Can you make deviled egg potato salad ahead of time?
Yes! We recommend making potato salad at least an hour in advance, but it’s better to make it a day ahead. The flavors in a deviled egg potato salad recipe really take shape when it has time to chill before serving.
Can you freeze deviled egg potato salad?
Though you can freeze potato salad, we don’t recommend it. The mayonnaise-based dressing can separate in the freezer, causing the salad to have an odd texture when thawed.
Deviled Egg Potato Salad Tips
What potatoes should you use to make deviled egg potato salad?
The best type of potatoes for this deviled egg potato salad recipe are Yukon Gold potatoes or waxy varieties like red potatoes, new potatoes, baby potatoes or fingerlings. These spuds are low in starch and high in moisture so they’ll stay sturdy when tossed with the rest of the ingredients.
What else can you add to deviled egg potato salad?
You can add almost any ingredient you’d use for regular deviled eggs to this recipe for deviled egg potato salad. With a few new additions, the dish can take on an entirely different taste! Mix in some of the toppings used in our favorite deviled egg variations, like turmeric, diced olives, crispy prosciutto or pickled onions.
