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This Deviled Egg Potato Salad takes everything you love about deviled eggs and turns it into a creamy, crowd-pleasing side dish. Instead of simply mixing chopped eggs into potato salad, the egg yolks are mashed into the dressing, creating a rich, tangy flavor that tastes unmistakably like deviled eggs. It’s one of those recipes that feels right at home at summer cookouts, holiday gatherings, and backyard barbecues.
The Secret Behind This Deviled Egg Potato Salad
If you’re the person who always reaches for the deviled eggs and potato salad at a cookout, this recipe combines both into one easy side dish.
A lot of deviled egg potato salad recipes simply mix chopped hard-boiled eggs into the potato salad. This recipe takes it one step further by mashing the egg yolks directly into the dressing with mayo, Dijon mustard, relish, and seasonings. The result is a creamy, tangy dressing that coats every bite and delivers classic deviled egg flavor throughout the entire salad.
A few things that make this recipe special:
- It tastes like deviled eggs. With the yolks blended into the dressing, it creates rich, tangy deviled egg flavor in every bite.
- Every bite has plenty of texture. Tender potatoes, chopped egg whites, celery, and relish keep the salad from feeling too heavy.
- The flavor gets even better as it chills. Giving the salad time to rest allows the potatoes to absorb some of the dressing so the flavors meld together.
- Perfect for cookouts and gatherings. It can be made ahead of time and is always one of the first side dishes to disappear.
- Easy to customize. Add bacon, extra Dijon, fresh herbs, or your favorite crunchy vegetables to make it your own. You can even add olives, if desired.
Ingredient Notes
The full list of ingredients needed and measurements to make this potato salad are in the recipe card below.
- Potatoes: I like russet potatoes for this recipe because they soak up the dressing well and create a softer, creamier potato salad. If you prefer potato salads with more structure, Yukon Gold potatoes are a great choice and hold their shape better after cooking.
- Hard Boiled Eggs: The eggs are what give this potato salad its signature deviled egg flavor. The whites also add texture throughout the salad.
- Celery: Adds crunch and freshness that balances the creamy dressing. I wouldn’t skip unless you’re not a celery fan.
- Mayonnaise: Use a mayo you enjoy the flavor of since it’s one of the primary ingredients in the dressing.
- Dijon Mustard: One of the key ingredients that gives the dressing its classic deviled egg flavor. Start with the amount listed, then add more to taste if you prefer a tangier potato salad.
- Dill Relish: This is one ingredient I wouldn’t skip. It adds a subtle sweetness, acidity, and texture that balances the richness of the eggs and mayonnaise.
- Paprika: A classic deviled egg ingredient thats adds subtle flavor and helps create the traditional deviled egg taste.
How to Make Deviled Egg Potato Salad
- Cook the potatoes: 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.
- Prep the eggs: Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Make the dressing: 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.
- Finish the salad: 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!
How to Keep Deviled Egg Potato Salad Creamy (Not Mushy)
One of the things I’ve learned about making potato salad is that creamy and mushy are not the same thing. The best potato salads have tender potatoes that absorb the dressing while still holding their shape.
The biggest mistake people make is overcooking the potatoes. They should be fork-tender but not falling apart.
I also like to let the potatoes cool slightly before adding the dressing. This helps them absorb the flavor without becoming overly soft. Once the salad has chilled, the dressing thickens slightly and the flavors meld together, creating the creamy texture that makes this potato salad so good.
Ways to Serve The Potato Salad
This is the kind of side dish I pull out whenever I’m feeding a crowd. It’s perfect for summer cookouts, backyard barbecues, and holiday gatherings because it pairs well with just about everything.
I actually prefer making this for large gatherings because it gives you all the flavor of deviled eggs without having to assemble dozens of individual eggs.
I love serving it with Pulled Chicken Burgers, Chicken Kabobs, Lemon Pepper Wings, grilled chicken, burgers, or even a simple rotisserie chicken from the grocery store.
If you’re building a full cookout menu, pair it with my Dill Pickle Pasta Salad, Mustard Potato Salad, or Zesty Italian Pasta Salad for a spread everyone will love.
Make Ahead and Storage Instructions
This is one of those dishes that actually tastes better after a little time in the refrigerator. If possible, make it at least 30 minutes ahead so the flavors have time to meld together. For the best flavor, you can even prepare it a day in advance.
Store leftover make-ahead potato salad in an airtight container in the refrigerator for up to 4 days. Give the salad a quick stir before serving since some of the dressing may settle as it chills.
Other BBQ Side Dishes To Try
Side Dishes
Chicken Macaroni Pasta Salad
Salads
Watermelon Basil Salad
Appetizers
Burrata Tomato Salad
Side Dishes
BLT Pasta Salad
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
- Chopped cooked bacon, for topping (optional)
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
- Use russet or Yukon Gold potatoes. Russet creates a softer, creamier salad while the Yukon Golds hold their shape better.
- Don’t overcook the potatoes. Cook them just until fork-tender so they hold their shape when mixed with the dressing.
- The egg yolks are the secret. Mashing the yolks into the dressing creates the classic deviled egg flavor throughout the entire salad.
- Swap the mayo. You can swap the mayo with plain Greek yogurt, if desired, but the flavor will be slightly different.
- Adjust to taste. Depending on your preference, you may want to add a little extra salt, Dijon, or mayonnaise before serving.
- Make it ahead. This potato salad tastes even better after chilling for at least 30 minutes, giving the flavors time to meld together.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
