Deviled Egg Potato Salad is the ultimate mash-up of two beloved picnic staples—classic potato salad and deviled eggs. This creamy, tangy side dish is the perfect addition to your summer barbecue, holiday spread, or potluck gathering. The tender chunks of Yukon Gold or red potatoes provide a hearty base, while the deviled egg-inspired dressing—made from mashed egg yolks, mayonnaise, Dijon mustard, and vinegar—infuses every bite with bold, nostalgic flavor. Crisp celery, red onion, and sweet pickle relish add contrast and crunch, making this dish both satisfying and fresh.
What makes this recipe stand out is the deviled egg twist that elevates traditional potato salad into something just a bit more exciting. It’s creamy but not overly rich, tangy but not too sharp, and full of texture and color. It’s also incredibly easy to prepare ahead of time, which makes it ideal for entertaining or weekday meal prep. Whether you’re serving it as a side at a cookout or packing it for a picnic, this dish will always earn compliments.
Why You’ll Love This Recipe:
• All the Deviled Egg Flavor You Love: Mashed yolks blended with mayo, Dijon mustard, and a splash of vinegar turn this potato salad into a creamy, zesty treat that deviled egg fans will adore.
• Perfect Texture in Every Bite: A mix of soft potatoes, creamy dressing, and crunchy celery and onions delivers contrast and satisfaction.
• Crowd-Pleasing Classic: This dish is a hit at gatherings, from backyard barbecues to family reunions—it disappears fast!
• Make-Ahead Friendly: Prepares beautifully in advance and tastes even better after a few hours in the fridge.
• Simple Ingredients, Big Flavor: No fancy items needed—just pantry staples and fresh produce come together for maximum impact.
Ingredients:
- 3 lbs Yukon Gold or Red Potatoes
- 1 tablespoon salt (for boiling water)
- 8 large eggs
- 1 cup mayonnaise
- 1½ tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 large ribs of celery, chopped
- ½ cup red onion, chopped
- ½ cup sweet pickle relish
- 2–3 tablespoons chopped fresh chives
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions:
Step 1: Cook the Potatoes
Place the potatoes in a large pot and fill with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10–15 minutes. Drain and transfer to an ice bath to stop the cooking process. Once cooled, pat dry and cut into bite-sized chunks.
Step 2: Cook the Eggs
Place a steamer basket in a large saucepan and add enough water to just reach the bottom of the basket. Bring the water to a boil. Using tongs or a slotted spoon, carefully place the eggs into the basket. Cover and steam for 15 minutes. Transfer to an ice bath to cool, then peel the eggs.
Step 3: Make the Deviled Egg Dressing
Slice the hard-boiled eggs in half and separate the yolks from the whites. Place the yolks in a large mixing bowl and mash them with a fork. Add the mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
Step 4: Assemble the Salad
Chop the egg whites and add them to the bowl with the dressing. Add the diced potatoes, celery, red onion, sweet pickle relish, and fresh chives. Gently fold everything together until evenly coated.
Step 5: Season and Chill
Taste and season with salt and freshly ground black pepper. Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Tips:
- Use an Ice Bath: Cooling both the potatoes and eggs in ice water helps stop the cooking process and keeps textures ideal.
- Mix Gently: Fold the ingredients together slowly to avoid mashing the potatoes.
- Balance the Flavors: Add more mustard or relish depending on your preference for tang and sweetness.
- Try a Garnish: Sprinkle with smoked paprika or extra chopped chives just before serving for color and flavor.
Storage Options:
- Refrigerator: Store in an airtight container in the fridge for up to 4 days. It may taste even better on day two.
- Freezing: Not recommended—potato salad with mayo does not freeze well and can separate when thawed.
This Deviled Egg Potato Salad blends two classics into one unforgettable side dish. Creamy, tangy, and full of texture, it’s bound to become a favorite at your table.
