There’s nothing quite as nostalgic as a big, creamy, flavor-packed bowl of Deviled Egg Potato Salad. This crowd-pleaser combines the best of both worlds: the tangy richness of classic deviled eggs and the hearty comfort of potato salad. Perfect for barbecues, family potlucks, or as an irresistible side dish any night of the week!
Why You’ll Love This Recipe
- Deviled Egg Flavor Twist: This potato salad is infused with the creamy, tangy punch of deviled eggs, giving it an addictive flavor profile everyone will rave about.
- Super Satisfying Texture: Chunky potatoes, chopped egg whites, and velvety yolk dressing come together for maximum bite and creaminess in every forkful.
- Ideal for Make-Ahead: This dish tastes even better after a good chill, making it a dream for meal prep or getting ahead for parties.
- Easy to Customize: Swap in your favorite mix-ins and adjust the flavor to create your very own signature version.
Ingredients You’ll Need
What makes this Deviled Egg Potato Salad so irresistible is how each ingredient plays its role—adding color, zing, and classic comfort in every bite. Most are pantry staples, and together they create that crave-worthy balance of creamy, tangy, and hearty textures.
- Potatoes: Yukon Gold or red potatoes are my favorites—they hold their shape and offer lovely creaminess. Cut them into chunks after boiling for the perfect size.
- Hard Boiled Eggs: The true star! Their yolks create the luscious dressing, while chopped whites add extra bite and protein.
- Mayonnaise: Delivers body and classic creaminess to the eggy dressing. Feel free to use your favorite brand or even try a lighter version.
- Mustard: Just enough sharpness to cut through the richness, giving the salad that signature deviled egg zing.
- White Vinegar: Provides brightness and a subtle tang that keeps things lively.
- Dill Relish: Tiny pops of crunch and herby flavor tie the deviled egg vibes all together—don’t skip!
- Salt & Pepper: Enhance and unify all the flavors—taste and adjust once it’s mixed.
Variations
The beauty of Deviled Egg Potato Salad is just how easily it adapts to your cravings or what’s in your fridge. Mix it up to fit your favorite flavors, dietary needs, or whatever veggies are on hand!
- Bacon Boost: Crumbled bacon adds savory crunch and smoky depth that’s hard to resist.
- Add Veggie Crunch: Toss in chopped celery, green onion, or sweet onion for a fresh burst and extra texture.
- Spicy Kick: Stir in diced pickled jalapeños or a generous splash of hot sauce to wake up the whole bowl.
- Sweeter Touch: Prefer a classic sweetness? Simply swap the dill relish for sweet relish or even a dash of sugar.
- Pimento Power: Fold in chopped pimentos for color and a subtle briny flavor.
How to Make Deviled Egg Potato Salad
Step 1: Cook and Cool the Potatoes
Start by halving your potatoes so they cook evenly, then place them in a large pot and cover with water. Bring to a boil and cook until just tender—about 15 minutes. Drain the potatoes and chill them in the refrigerator. When they’re cool enough to handle but still a touch warm, peel off the skins and cube them for that perfect salad bite.
Step 2: Prepare the Eggs
Once your hard-boiled eggs are peeled, slice them in half and carefully pop the yolks into a mixing bowl. Set aside the whites for later—these will be chopped and added for texture and protein.
Step 3: Make the Deviled Egg Dressing
Mash those egg yolks (just like for classic deviled eggs!) until completely smooth. Whisk in the mayo, mustard, and white vinegar to create a creamy, swoon-worthy dressing. Don’t forget to fold in the dill relish for that signature tang and crunch.
Step 4: Bring It All Together
Roughly chop the reserved egg whites and add them to a big bowl along with your cubed potatoes. Pour the deviled egg dressing over the top and gently toss until everything is completely coated. Give it a taste, then season with salt and pepper—don’t be shy!
Step 5: Chill and Serve
Deviled Egg Potato Salad is truly best when chilled—the flavors meld and the texture turns perfectly creamy. Let it sit in the fridge for at least an hour, or prep it the night before for easy entertaining. Serve cold and get ready for the compliments!
Pro Tips for Making Deviled Egg Potato Salad
- Pick the Perfect Potato: Yukon Gold and red potatoes hold up beautifully without turning mushy—skip the russets for best results.
- Yolk Dressing Magic: For extra-smooth dressing, use a fork or small whisk to mash and blend the yolks until no lumps remain.
- Don’t Skip the Chill: Cooling your salad before serving gives the flavors time to blend and the potatoes to soak up the dressing.
- Add Mix-Ins Last: If you’re tossing in extras like bacon or herbs, stir them in just before serving for freshness and crunch.
How to Serve Deviled Egg Potato Salad
Garnishes
A sprinkle of smoked paprika gives Deviled Egg Potato Salad that unmistakable deviled egg finish. For even more color and freshness, add a scattering of chopped chives, dill, or thinly sliced green onions just before serving.
Side Dishes
This salad is a natural alongside barbecue favorites—think grilled chicken, ribs, or burgers. It also beautifully complements honey-glazed ham or a platter of summer veggies at a picnic!
Creative Ways to Present
For a party, serve Deviled Egg Potato Salad in a large, clear trifle dish to show off every delicious layer. Or, scoop individual portions into lettuce cups or small jars for the ultimate picnic-ready presentation.
Make Ahead and Storage
Storing Leftovers
Store Deviled Egg Potato Salad in an airtight container in the fridge for up to 3-4 days. The flavors get even better the next day, making leftovers something to look forward to!
Freezing
Unfortunately, creamy potato salads with mayo and eggs don’t freeze well—the texture and dressing can separate and turn grainy once thawed. It’s best to enjoy this dish fresh (and trust me, it goes quickly!).
Reheating
Deviled Egg Potato Salad is meant to be served cold, straight from the fridge. If it’s been chilling a while, just give it a gentle stir before plating to refresh the flavors and creaminess.
FAQs
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Can I make Deviled Egg Potato Salad ahead of time?
Absolutely! In fact, it’s best when made ahead—those flavors have a chance to meld and deepen. Just chill it in the fridge, covered, for at least an hour or overnight for the ultimate result.
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What type of potatoes should I use?
I highly recommend Yukon Gold or red potatoes for the best texture. They hold their shape perfectly and contribute to the salad’s creaminess. Avoid russets, which can fall apart and turn mushy.
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Can I use Miracle Whip instead of mayo?
You can substitute Miracle Whip if you love a little extra sweetness and tang! The overall flavor will be a bit different from classic Deviled Egg Potato Salad but still delicious.
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How do I prevent the potatoes from getting mushy?
Boil the potatoes just until tender (a fork should slide in easily but the potato shouldn’t fall apart). Cut or peel them while still warm for easiest handling, and avoid over-mixing once you add everything together.
Final Thoughts
If you’re craving a side dish that brings both comfort and a little zing, you can’t go wrong with this Deviled Egg Potato Salad. Give it a try at your next gathering, and don’t be surprised when everyone asks for the recipe! You’ll love how it blends two classics into one irresistible bowl of happiness.
Print
Deviled Egg Potato Salad Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Mixing, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Potato Salad is a classic side dish perfect for picnics, potlucks, or any gathering. Creamy, tangy, and packed with flavor, this potato salad is a crowd-pleaser.
Ingredients
Potato Salad:
- 4 pounds potatoes, about 8 large
Deviled Egg Mixture:
- 12 hard boiled eggs
- 1 1/2 cups mayo
- 1/4 cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
Instructions
- Cut and Boil Potatoes: Cut potatoes in half. Boil them until tender, about 15 minutes. Drain, chill, peel, and cube.
- Prepare Deviled Egg Mixture: Slice hard boiled eggs in half. Mash yolks, add mayo, mustard, vinegar, and dill relish. Mix until smooth.
- Combine Ingredients: Chop egg whites and mix with potatoes. Season with salt and pepper. Chill for at least 1 hour.
Notes
- Customize your potato salad with bacon, jalapenos, or other add-ins.
- For a sweeter salad, use sweet relish instead of dill.
- Chill the salad for at least 1 hour before serving.
- Yukon or red potatoes work best for this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 362 kcal
- Sugar: 1g
- Sodium: 341mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 198mg
