Deviled Egg Potato Salad

A bowl of potato salad with chopped celery and parsley, topped with quartered hard-boiled eggs, black pepper, and surrounded by bowls of salt and pepper.

Deviled Egg Potato Salad

Made with tender potatoes, hard-boiled eggs, and a tangy Dijon dressing, this Deviled Egg Potato Salad delivers all the flavor of classic deviled eggs in an easy side dish that's always a hit.

Course Side Dishes

Cuisine American

Keyword Deviled Egg Potato Salad

Prep Time 20

Cook Time 13

Total Time 33

Servings

Calories 267kcal

Author Lisa O'Driscoll

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