Print

Ultimate Deviled Egg Potato Salad: The Best Creamy Picnic Side

A close-up of a serving of creamy deviled egg potato salad generously topped with bright red paprika on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Combine the best flavors of classic potato salad and deviled eggs into one creamy, tangy dish. This recipe is perfect for potlucks, summer cookouts, and holiday gatherings. Make it ahead for the best flavor.

Ingredients

Scale
  • 3 pounds Yukon Gold potatoes, peeled and cubed
  • 8 large eggs, hard-boiled
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup finely chopped celery
  • 1/4 cup finely chopped red onion
  • Paprika, for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are fork-tender, about 10 to 15 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, prepare the eggs. Carefully peel the 8 hard-boiled eggs. Slice them in half lengthwise. Gently scoop the yolks into a medium bowl and set the egg whites aside.
  3. Prepare the deviled egg dressing base. Mash the egg yolks thoroughly with a fork until smooth. Add the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper to the mashed yolks. Mix until the dressing is completely smooth and creamy.
  4. Chop the reserved egg whites into small, bite-sized pieces.
  5. In a very large bowl, combine the slightly cooled potatoes, chopped egg whites, celery, and red onion.
  6. Pour the deviled egg dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Be careful not to overmix, which can make the potatoes mushy.
  7. Cover the bowl and chill the deviled egg potato salad in the refrigerator for at least 2 hours before serving. This allows the tangy flavors to fully develop.
  8. Before serving, sprinkle the top generously with paprika for color. Serve this ultimate potato salad cold.

Notes

  • For the best texture, use Yukon Gold potatoes; they hold their shape well after boiling.
  • You can make this make ahead barbecue salad up to one day in advance; the flavors improve overnight.
  • If you want a Southern style potato salad flavor, add 1 teaspoon of celery seed to the dressing mixture.

Nutrition

Find it online: https://rosatasty.com/deviled-egg-potato-salad-recipe/