Deviled Egg Potato Salad
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This Deviled Egg Potato Salad is a creamy, tangy side dish loaded with tender potatoes, boiled eggs, and a little celery for crunch. A homemade Dijon dressing pulls it all together, giving it that classic deviled‑egg flavor everyone loves.
Deviled Egg Potato Salad Recipe
Potato salad is always one of the most popular sides at any cookout or picnic. While there are plenty of versions out there, my Deviled Egg Potato Salad is a true throwback to the classic. I start with buttery Yukon gold potatoes and add my boiled eggs. Then everything gets tossed with a homemade dressing for that old‑fashioned deviled‑egg flavor
I like to add the dressing while the potatoes are still warm so they soak up the seasoning from the start. Then the potatoes are gently mixed in with the dressing so they stay tender and a little chunky, never broken down or mushy like some versions. It’s creamy, tangy and comes together in about 30 minutes. You can even make it up to a day ahead of time!
If you’re in the mood for more deviled egg ideas, my Fried Deviled Eggs and Avocado Deviled Eggs with Bacon are must-try’s.
Why We Love This Recipe
- Two sides in one: It combines two favorite side dishes, deviled eggs and potato salad, into one delicious side dish.
- Simple flavors: I keep things simple without overloading it with extras, so the classic deviled egg flavor really comes through.
- Great make ahead side: The flavors come together and get even better as it sits, which makes it perfect for prepping ahead.
Ingredients
- Yukon gold potatoes: They are non-negotiable here. They’re creamy but hold their shape.
- Hard boiled eggs: Gives the salad classic deviled eggs flavor.
- Green onions: Adds mild onion flavor without overpowering the salad.
- Celery, finely chopped: Brings crunch and freshness to balance the creamy texture.
- Fresh parsley: Light and fresh, perfect for garnish and flavor.
- Mayonnaise: Creates a smooth, creamy dressing that coats the potatoes evenly.
- Olive oil: Just a little to help make the dressing creamier.
- Dijon mustard: Adds tangy deviled egg flavor without being sharp.
- Red wine vinegar: Brightens the salad and add a little tang.
- Salt: Essential for bringing out the flavors in potatoes and eggs.
- Black pepper: Add a pinch to add subtle flavor.
Find the full printable recipe with measurements and directions in the recipe card below.
How To Make Deviled Eggs Potato Salad
Step 1. Peel the potatoes if desired, then cut into bite size pieces. Bring a large pot of salted water to a boil and cook the potatoes until tender. Drain and let cool slightly.
Step 2. In a separate bowl, whisk together the mayonnaise, Dijon mustard, salt, and red wine vinegar.
Step 3. Chop the hard boiled eggs and place them in a large mixing bowl with the dressing, green onions, celery, and parsley
Step 4. Add the potatoes and gently fold until evenly coated.
Step 5. Cover and refrigerate for at least 30 minutes before serving.
Storage Instructions
- Fridge: Store deviled egg potato salad in an airtight container for up to 3 days. Stir gently before serving.
- Freezer: Freezing is not recommended since the mayo dressing can separate and change texture.
Tips And Tricks
- Start the potatoes in well salted water: Potatoes absorb seasoning as they cook, and this keeps the salad from tasting bland later.
- Cook potatoes just until a fork slides in easily: Overcooked potatoes fall apart and turn the salad mushy once mixed.
- Let the potatoes cool slightly before dressing. Warm, not hot, potatoes absorb flavor without breaking down.
- For easy to peel eggs, use an ice bath: Transfer boiled eggs straight into ice water for at least 5 minutes to loosen the shells.
- Plan ahead: This salad always tastes better after it rests. I try to make it ahead when I can.
- Taste again after chilling: Potatoes soak up seasoning, so a final pinch of salt often makes a big difference.
Variations And Add-ins
- Pickles: Add chopped dill pickle or pickle relish for extra tangy crunch.
- Paprika: Sprinkle in a pinch of paprika or smoked paprika for classic deviled egg flavor.
- Pimento: Mix in finely diced pimentos for color and mild sweetness.
- Celery: Add celery seed for even more old school potato salad flavor.
- Mustard: Stir in a little yellow mustard if you prefer a stronger deviled eggs taste.
- Yogurt: Use half Greek yogurt and half mayonnaise for a lighter creamy potato salad.
FAQS
Yes. This potato salad tastes best after chilling for a few hours or even overnight.
They are creamy without falling apart, which helps the texture stay slightly chunky and not mushy.
Yes. Leaving them on adds texture, but peeling gives a more classic potato salad feel.
Sure, just keep it chilled and serve within two hours, or place the bowl over ice for longer events.
More Potluck Recipes
- Broccoli Salad With Craisins
- Dill Pickle Pasta Salad
- Fruit Salad With Citrus Dressing
- Grape Salad
- Banana Pudding Fluff Salad
- Strawberry Salsa
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon gold potatoes
- 6 hard boiled eggs
- ¼ cup green onion
- 2 stalks celery finely chopped
- fresh parsley
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon olive oil
- 1 teaspoon salt
- black pepper to taste
- 2 teaspoons red wine vinegar
Instructions
- Bring a large pot of salted water to a boil and cook the potatoes until tender. Drain and let cool slightly.2 pounds Yukon gold potatoes
- Peel the potatoes if desired, then cut into bite size pieces.
- Chop the hard boiled eggs and place them in a large mixing bowl.6 hard boiled eggs
- Add the potatoes, green onions, celery, and parsley.¼ cup green onion, 2 stalks celery, fresh parsley
- In a separate bowl, whisk together the mayonnaise, olive oil, Dijon mustard, salt, pepper and red wine vinegar.¼ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon olive oil, 1 teaspoon salt, 2 teaspoons red wine vinegar, black pepper
- Pour the dressing over the salad and gently fold until evenly coated.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
- You can store this in an airtight container for up to 3 days. Stir gently before serving.
- Start the potatoes in well salted water. The potatoes will absorb seasoning as they cook, keeping the salad from tasting bland later.
- Cook potatoes just until a fork slides in easily. Overcooked potatoes fall apart and turn the salad mushy once mixed.
- Let the potatoes cool slightly before dressing. Warm, not hot, potatoes absorb flavor without breaking down.
- For easy to peel eggs, use an ice bath. Transfer the boiled eggs straight into ice water for at least 5 minutes to loosen the shells.
- This salad always tastes better after it rests so I always make it ahead of time when I can.
- Taste once more after chilling. Potatoes soak up seasoning, so a final pinch of salt can make a big difference.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
