This Deviled Egg Potato Salad combines all the flavors of deviled eggs with tender cooked potatoes tossed in a delicious creamy tangy dressing that you are going to love!
We love deviled eggs here in the South so this deviled egg potato salad was a much-needed recipe that I had to create. There is just something so satisfying about enjoying a good deviled egg, especially if it is simple and creamy. Turn it into a potato salad and you have a winner!
This potato salad recipe combines those creamy tangy flavors of southern deviled eggs into a delicious potato salad that is also very easy to make. The southern part of deviled eggs is adding in the pickle relish with a splash of pickle juice. A little secret that I learned after moving to NC! An ingredient that gives you that extra layer of flavor that is everything!
Potato salad much like deviled eggs is always a crowd-pleaser so I know you are going to love this version. To make it all you need to do is hard boil the eggs, cook the potatoes, chop a few crunchy veggies, make the dressing, and combine it all. Super simple but so good!
You can also make it ahead of time and store it up to 2 days before you serve it! See the make-ahead and storage recommendations and tips below.
You may also love this crispy smashed potato salad.
Get more healthy salad recipes here!
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The Best Potatoes to Use In Potato Salad
There are a few varieties of potatoes so here is my recommendation for the best potatoes to use in potato salad. If you want to go the easy route (no peeling + quick cooking time) then I suggest using Yukon Gold potatoes. They are also low in starch, have a thinner skin, hold up well in potato salad, and have a more buttery flavor to them. Plus, peeling them is optional and they cook up very fast (about 8 minutes). Russet potatoes or red potatoes also work but they are starchier, you would need to peel them and they take a bit longer to cook.
Ingredients and Substitutions
Here are the simple ingredients you will need to make this deviled egg potato salad.
- Potatoes – You will need about 2 lbs of potatoes. I used baby Yukon gold potatoes as noted above.
- Eggs – 6-8 large eggs that are hard-boiled and cooled. You can cook them 1-2 days before and store them in an airtight container in the refrigerator. This is a key ingredient since we use the yolks and the whites, so it cannot be substituted.
- Mayo – Mayo gives the dressing this amazing creamy texture. I used avocado mayo but regular mayo, vegan mayo, or plain Greek yogurt will all work as well.
- Pickle relish – this is the key ingredient that gives the dressing a nice briny saltiness that is everything. You could also just chop or mince some pickles and add a little bit of the pickle brine to the dressing for the same flavor. Note: I always add a splash of pickle juice.
- Dijon mustard – for that tangy element. You can also substitute yellow mustard. It’s not as tangy but it still works.
- Crunchy veggies – I used celery and scallions but you could also use chopped bell pepper and red or white onion.
- Salt and pepper – to help enhance all of the other flavors. I will sometimes also add a dash of paprika for even more color and flavor.
Recommended Tools
- Knife + cutting board
- Mixing bowls
- Measuring cups + measuring spoons
- Rubber spatula
How to make deviled egg potato salad
This salad is the best mash-up that combines the delicious flavors of potato salad and deviled eggs. Here is a summary of the steps for how to make it. Get the complete list of recipe ingredients and detailed instructions in the recipe card located at the bottom of this post.
Chop the potatoes into 1-1.5 inch pieces.
Place the chopped potatoes into a pot, cover them with water, and cook them on the stovetop until tender. Drain and cool.
Hard boil the eggs, let them cool, peel them, and add the yolks to a bowl. Then chop the egg whites.
Place the cooked potatoes, egg whites, chopped scallions, and celery into a large bowl.
Mash the egg yolks with a fork then add the relish, mayo, mustard, pickle juice, and salt and pepper to the same bowl.
Mix the dressing until it is creamy and smooth. Then pour the dressing over the potato salad and toss it all together.
Additional add-ins: chopped chives, cooked chopped bacon, dill, parsley, hot sauce
Pro tip! It is important to keep potato salad chilled, so if you are serving it outside on a warmer day then place it over a bowl filled with ice or in a cooler to keep it cold.
Tips for making the best deviled egg potato salad
- Chop the potatoes into smaller pieces, about 1-1.5 inches so they cook faster and it is easier to mix them in with the other ingredients.
- Don’t overcook the potatoes. You want them to be tender but not mushy/mashable so they hold up when you toss the salad.
- Cook the eggs 1-2 days in advance and store them in an airtight container in the refrigerator until you are ready to make this salad.
- Top the salad with an extra sliced hard-boiled egg and a sprinkle of paprika for a fancier presentation.
Serving Suggestions
This deviled egg potato salad goes great paired with other cold salads like this macaroni salad and tuna salad for a fun backyard party. It is also great as a side served with burgers, hot dogs, or barbeque chicken.
Storage and Make Ahead Tips
Making this deviled egg potato salad ahead of time works great but it is important to keep it cold in the refrigerator until you are ready to serve it. Since it is a mayo-based salad recipe, it needs to be kept cold for food safety reasons.
Any leftovers can be stored in an airtight container in the refrigerator for up to 5 days. To refresh it a bit, give it a good stir to wake up all the flavors along with a sprinkle of salt and pepper. I do not recommend freezing potato salad since it does not freeze well.
FAQs
What is in deviled egg filling?
Deviled egg filling usually consists of cooked egg yolks, mayo, mustard, salt, and pepper, and sometimes relish and paprika. The best part is that you can customize the filling by adding in crunchy veggies, using Greek yogurt in place of the mayo, or adding in extras like hot sauce or jalapenos for a spicier version.
Is Deviled Egg Potato Salad Healthy?
Yes, it is! It is great because it is vegetarian, easily dairy-free, Whole30, and vegan so everyone can enjoy it, maybe with a few modifications. It should be eaten in a reasonable portion size and can be a nice filling cold side dish that is full of fiber and other key nutrients. Not to mention super delicious!
More Healthy Salads
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Did you try this deviled egg potato salad recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
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Deviled Egg Potato Salad
- Total Time: 22 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Deviled Egg Potato Salad combines all the yummy flavors of deviled eggs with tender cooked potatoes and crunchy veggies tossed in a creamy, tangy dressing you are going to love!
Ingredients
- 2 lbs Yukon gold potatoes – I used baby potatoes
- 8 large eggs
- ½ cup mayo
- ⅓ cup pickle relish + a splash of pickle juice
- 2 tablespoons Dijon mustard
- 3 stalks celery – diced (about 1 cup)
- 1 cup chopped scallions
- Salt and pepper – to taste
- Paprika – optional for serving
Instructions
- Cook the eggs – you can hard boil the eggs any way you like or buy store-bought hard-boiled eggs. We love to cook them in the instant pot since it also makes them easier to peel.
- Peel and chop the eggs – once the eggs are cooked, peel them, remove the inner yolks, place the yolks into a bowl, then chop the egg whites.
- Cook the potatoes – cut the potatoes into 1-1.5 inch pieces, add them to a pot, and cover them with water. Place them onto the stovetop over high heat, and bring them to a boil, then cover them and let them simmer until tender, about 6-8 minutes. Once the potatoes are done, strain them and let them cool.
- Mix up the dressing – mash the cooked egg yolks with a fork, then add the mayo, relish, pickle juice(if using), mustard salt, and pepper and combine it all together into a creamy, tangy dressing.
- Assemble and combine – add the cooked potatoes, chopped egg whites, celery, green onions, and dressing to a large bowl, toss everything together and enjoy!
Notes
- Yukon gold potatoes are best in potato salad but russets or red potatoes will also work fine.
- You can cook the eggs 1-2 days in advance and store them in an airtight container in the refrigerator until you are ready to use them.
- Leftover potato salad should be stored in an airtight container in the refrigerator for up to 5 days.
- If you are serving this potato salad on a warmer day for an outdoor party then make sure to keep it very cold by placing it over a bowl filled with ice or in a cooler.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Quick and Easy Salads
- Method: Stovetop
- Cuisine: American
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