If you love potato salad and deviled eggs, this Delicious Deviled Egg Potato Salad is your new go-to dish. Combining the creamy tanginess of deviled eggs with classic potato salad, it’s become a favorite at family gatherings and potlucks.
The secret lies in the deviled egg-inspired dressing—a blend of mayo, mustard, and paprika—that adds a rich, zesty flavor to tender potatoes.
I discovered this recipe while looking for a fresh twist on traditional potato salad for a summer BBQ, and it quickly became a staple.
Each bite offers a satisfying mix of smooth textures and tangy goodness. It’s no wonder this recipe is so popular; it turns a classic comfort food into something extraordinary.
Try it out for your next meal, and share your own variations or tweaks—I’d love to hear what you come up with!
Why I Love This Recipe?
- Flavor Packed: The deviled egg dressing adds a rich, tangy flavor that takes the potato salad to a new level.
- A Fresh Twist on a Classic: Combining deviled eggs with potato salad was a game-changer for me. It’s a new way to enjoy a traditional dish.
- Perfect for Any Occasion: Whether it’s a summer BBQ or a holiday feast, this salad fits right in and is sure to be a hit.
- Easy to Make: Despite its unique twist, the recipe is straightforward and doesn’t require any hard-to-find ingredients.
Deviled Egg Potato Salad
Equipment
- Large saucepan
- Mixing bowls (small and large)
- Knife
- Cutting Board
- Measuring Spoons
- Stirring Utensil
- Colander or strainer
Ingredients
- 2 lbs yellow baby new potatoes, unpeeled
- 2,3/4 tbsp kosher salt
- 1/2 cup mayonnaise (such as Duke's)
- 3 tbsp drained dill pickle relish
- 1 tbsp apple cider vinegar
- 1 cup celery stalks,diagonally sliced
- 8 cups water
- 6 hard-cooked eggs, peeled, divided
- 1/4 cup chopped fresh flat-leaf parsley
- 1 tbsp yellow mustard
- 6 dashes hot sauce
- Paprika
Instructions
- Boil potatoes, water, and salt until fork-tender.
- Drain and chill potatoes for at least 10 minutes.
- Coarsely chop 3 eggs; halve the remaining eggs.
- Scoop yolks into a small bowl; chop whites and add to yolks.
- Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and salt to yolks; stir until smooth.
- Combine potatoes, chopped eggs, and mayo mixture with celery; stir.
- Garnish with paprika.
- Serve and enjoy!
Notes
- If you want your potato salad a little sweeter, substitute sweet relish for dill relish.
- You can also customize your salad using bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick.
- Another way to make this is to simply chop the hard-boiled eggs without taking out the yolks. Then, simply make the dressing out of the other ingredients. Then, mix everything.
Nutrition
How Do I Prepare Eggs for The Salad?
I start by putting my eggs in a big pot and covering them with cold water. I bring it to a boil on medium-high heat.
After that, I cover the pot and take it off the heat. I let it sit for 8-10 minutes. The eggs keep cooking in the hot water, even though it’s not on the stove.
Then, I drain the hot water and cool the eggs in ice water. Once they’re cool enough to touch, they’re ready to peel.
