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Deviled Egg Potato Salad is a barbecue side classic made with simple ingredients in your pantry. It combines two BBQ favorites into one creamy, tangy, dish. Perfect for summer. Add some crispy bacon with the eggs to the potato salad for an extra flavor pop.
Why Make This Deviled Egg Potato Salad
Say hello to the favorite side dish at any barbecue. It combines two of the best appetizers into on! Creamy tangy deviled eggs and delicious perfectly cooked potato salad.
This recipe is always a big crowd pleaser. It’s simple to make and the ingredients are pantry staples. You can use russet potatoes or yukon gold potatoes.
Customize this recipe how you’d like! Add more dijon for tang, incorporate olives or other chopped veggies if needed. You can really add your own twist to this classic. Add crispy bacon for extra protein and flavor. Feed a crowd, this recipe makes a hefty batch for everyone to enjoy. Check out my Mustard Potato Salad , Zesty Italian Pasta Salad or Dill Pickle Salad for other BBQ Favorites.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
Potatoes. I prefer russet potatoes, this can be a preference thing. If you are more of a Yukon gold person, those work great as well.
Hard Boiled Eggs. Use 10 – 12 hard boiled eggs in this recipe! The yolks will be making the “deviled egg ” flavor. They also add great protein to the dish.
Mayonnaise. Yes, a classic potato salad ingredient. You can sub healthier options if desired.
Dijon Mustard. This adds a great flavor and tang to the potato salad. You can add extra as needed.
Steps To Make This Recipe
Step One. Peel and cut potatoes into small 1 inch cubes. In a large pot, boil potatoes with enough water and a heavy pinch of salt to cover and boil potatoes just until tender, about 15 minutes or until they are tender enough to pierce with a fork – try not to over cook them!
Step Two. Drain when done, and place in a bowl to chill in the refrigerator. Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
Step Three. Mash the egg yolks, as you would for deviled eggs. Add mayo, mustard, seasonings and vinegar to the mashed egg yolks and whisk until smooth and creamy.
Step Four. Fold dill relish into egg yolk mixture. Chop the egg whites and the celery. Add them in with the diced potatoes and egg yolk mix. Gently fold, taste as you go and add more salt pepper as needed. Chill at least 30 minutes before serving. Garnish with paprika and chopped onions. If you use crispy bacon, add crumble to the top of the salad before serving. Enjoy!
Recipe FAQs
Yes! I highly suggest trying crispy bacon as an add it to this salad, it’s fantastic.
I wouldn’t suggest it, it can defrost into a lackluster texture you may not like.
Recipe Tips
- Add crispy bacon for an even better potato salad!
- Taste as you go! You may want some extra mayo or salt in your salad.
- Don’t overcook the potatoes, we want them to keep some texture.
Make It Healthier. Make this dish healthier by subbing out the mayonnaise and using a plain high greek yogurt instead.
Recipe Pairings
This Deviled Egg Potato Salad pairs well with any barbecue food. I love it with rotisserie chicken, Pulled Chicken Burgers, Chicken Kabobs, Lemon Pepper Wings and so many more!
Other BBQ Side Dishes To Try
Deviled Egg Potato Salad
Equipment
- large pot for boiling
- large serving bowl
Ingredients
- 4 lbs russet potatoes
- 10-12 hard boiled eggs
- 1½ cup mayonnaise , *see notes
- ¼ cup dijon mustard
- 3 Tbsp apple cider vinegar
- 2-3 Tbsp dill relish
- 3 stalks celery, chopped
- ½ shallot, thinly sliced
- 2 cloves garlic, minced
- ½ tsp red pepper flakes , *optional
- 1 tsp salt, *more to taste
- 1 tsp black pepper, *more to taste
- 1 tsp paprika, *more for garnish
- ¼ cup green onions, chopped , for garnish
Instructions
- Peel and cut potatoes into small 1 inch cubes. In a large pot, boil potatoes with enough water and a heavy pinch of salt to cover and boil potatoes just until tender, about 15 minutes or until they are tender enough to pierce with a fork – try not to over cook them!
- Drain when done, and place in a bowl to chill in the refrigerator. Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs. Add mayo, mustard, seasonings and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture. Chop the egg whites and the celery. Add them in with the diced potatoes and egg yolk mix. Gently fold, taste as you go and add more salt pepper as needed. Chill at least 30 minutes before serving. Garnish with paprika and chopped onions. If you use crispy bacon, add crumble to the top of the salad before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
