Deviled Egg Potato Salad
Craving the ultimate crowd-pleasing side dish? This deviled egg potato salad combines creamy, tangy deviled egg filling with tender chunks of potato for a mashup that’ll have everyone asking for the recipe.
There’s this thing that happens every summer at my family’s cookouts — someone brings a classic potato salad, someone else brings a deviled egg platter, and they always end up sitting right next to each other on the table.
One year I thought, why are we even pretending these are two separate dishes? And just like that, this deviled egg potato salad was born. It’s been the most requested recipe I make, and honestly? I’m not even a little surprised.
If you’re building a cookout spread and want more sides that get requested (not just politely eaten), this collection has the heavy-hitters—savory salads, slaws, and potluck staples that disappear fast: Savory Salad Recipes
Table of Contents
Why You’re Going to Love This Recipe
This potato salad with deviled eggs is basically the best of both worlds. You get that rich, creamy deviled egg dressing — made with three kinds of mustard and sweet pickle relish — folded through perfectly cooked russet potatoes with crunchy celery and red onion. It’s tangy, a little sweet, deeply savory, and SO satisfying.
It feeds 8 as a side dish, which makes it perfect for potlucks, BBQs, picnics, or literally any occasion where people gather around food (which is all occasions, right?). It’s one of those dishes that actually gets better the longer it sits in the fridge, so you can totally make it ahead.
Ingredients
Salad
| Ingredient | Amount |
|---|---|
| Eggs | 10 large |
| Russet potatoes, peeled and cubed | 2 lbs |
| Celery stalks, diced | 3 stalks |
| Red onion, finely diced | ½ medium |
| Green onions, diced | ⅓ cup |
Dressing
| Ingredient | Amount |
|---|---|
| Mayonnaise | 1¼ cups |
| Dijon mustard | 1 tablespoon |
| Yellow mustard | 1 teaspoon |
| Stone-ground mustard | 1 teaspoon |
| Sweet pickle relish | ½ cup |
| Salt and pepper | To taste |
Garnish
| Ingredient | Amount |
|---|---|
| Paprika | ½ teaspoon |
| Hard-boiled eggs, halved | 2 eggs |
| Fresh dill, diced | A small handful |
Step-by-Step Instructions
Step 1: Boil the Eggs
Gently place all 10 eggs into a large pot and cover them with cold water. Set the pot over medium-high heat and bring it to a full boil — you’ll hear the water bubbling and see steam rising. Once it’s boiling, pop the lid on, pull the pot off the heat, and just walk away for 15 minutes. That residual heat does all the work.
After 15 minutes, transfer the eggs straight into a bowl of ice-cold water. This stops the cooking instantly and makes peeling so much easier — no more stubborn shells ruining your day. Once cool, peel all the eggs and set them aside.
Tip: Don’t skip the ice bath! It’s the difference between eggs that peel like a dream and eggs that look like they survived a battle.
Step 2: Boil the Potatoes
Place your peeled, cubed russet potatoes into a separate large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 8–10 minutes until the potatoes are tender but still hold their shape. You want a fork to slide in easily — you don’t want mush.
Drain the potatoes immediately and rinse them under cold water to stop cooking. Set aside and let them cool completely. Warm potatoes will melt your dressing and give you soup instead of salad — trust me on this one.
Tip: Cut your potato cubes as evenly as possible so they all cook at the same rate. Roughly 1-inch pieces work great.
Step 3: Make the Deviled Egg Dressing
Here’s where the magic happens. Cut all your boiled eggs in half and pop those yolks into a medium bowl — the whites go into a large mixing bowl for later. To the yolks, add the mayonnaise, all three mustards, sweet pickle relish, and a generous pinch of salt and pepper.
Mash everything together with a fork until it’s smooth and creamy. Taste it. Does it need more tang? A little more mustard. Too thick? Another spoonful of mayo. This dressing should taste exactly like the filling of your favorite deviled eggs — because that’s literally what it is.
Step 4: Assemble the Salad
Coarsely chop the egg whites you set aside earlier and add them to your large mixing bowl. Add the cooled potatoes, diced celery, red onion, and green onions. Pour that gorgeous deviled egg dressing over everything and fold it all together gently until every piece is coated.
Don’t over-stir — you want those potato chunks to stay intact and not turn into a mash. It should look chunky, creamy, and absolutely irresistible.
Note: This is a great recipe to make a day ahead! The flavors develop beautifully overnight.
Step 5: Chill and Garnish
Sprinkle the top of the salad with paprika, then cover and refrigerate until you’re ready to serve. Right before serving, arrange the halved hard-boiled eggs on top and scatter over the fresh diced dill. It makes such a pretty presentation and the dill adds a fresh herby note that really elevates the whole thing.
Expert Tips for the Best Deviled Egg Potato Salad
Choose the Right Potato
Russet potatoes are the move here. They’re fluffy, starchy, and absorb the dressing beautifully. Waxy potatoes like red or Yukon Gold hold their shape better but won’t drink up that creamy dressing the same way. If you love a firmer bite, Yukon Golds are a solid swap — just know the texture will be different.
Don’t Skip the Three Mustards
This recipe uses dijon, yellow, and stone-ground mustard, and each one brings something different. Dijon adds sophistication, yellow mustard gives that classic tang, and stone-ground adds a little texture and depth. Using all three is what makes this deviled egg potato salad recipe taste so layered and complex. You could use just one in a pinch, but the combo is worth it.
Make It Your Own
Want to add a little heat? Stir a teaspoon of hot sauce or a pinch of cayenne into the dressing. Love bacon? Crispy crumbled bacon folded in is chef’s kiss. You can also swap the sweet relish for dill relish if you prefer a more savory profile — just know it’ll taste noticeably different.
Troubleshooting
Salad too dry? Add another spoonful or two of mayo and mix gently. This can happen if your potatoes were still a little warm when you dressed them.
Too runny? Let it chill uncovered in the fridge for 30 minutes. The potatoes will absorb the extra moisture as they cool.
Potatoes falling apart? You likely overcooked them. Next time, check at 8 minutes and test with a fork — they should be tender but have a slight resistance.
Storage Instructions
| Method | Duration | Notes |
|---|---|---|
| Refrigerator (covered) | Up to 4 days | Best eaten within 2–3 days |
| Freezer | Not recommended | Mayo-based dressings don’t freeze well |
Reheating Tips
This salad is best served cold or at room temperature — no reheating needed! Just pull it from the fridge about 15 minutes before serving to take the chill off.
No-Waste Kitchen Ideas
Leftover salad makes a surprisingly great topping for crackers or toast. You can also serve it stuffed inside a hollowed-out tomato for a fun lunch twist. If the dressing has been absorbed overnight, just stir in a spoonful of mayo to revive it.
What to Serve With This Deviled Egg Potato Salad
This dish is a natural sidekick to anything coming off the grill. Pair it with juicy burgers, BBQ chicken, or even a hearty corned beef hash for a weekend brunch spread. If you’re planning a full spread, this quick and dirty spaghetti and meat sauce makes a great weeknight companion dish.
For something sweet to round out the meal, these lemon raspberry bars or a slice of raspberry tiramisu would be absolutely perfect.
Nutritional Information
Per serving (approx. 1 cup), based on 8 servings:
| Nutrient | Amount |
|---|---|
| Calories | ~380 kcal |
| Total Fat | 28g |
| Saturated Fat | 5g |
| Cholesterol | 215mg |
| Sodium | 420mg |
| Total Carbohydrates | 24g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Protein | 10g |
Nutritional values are estimates and may vary based on specific ingredients used.
Frequently Asked Questions
Can I make deviled egg potato salad ahead of time?
Yes, and honestly you should! Make it the night before and let it chill overnight — the flavors meld together and the dressing soaks into the potatoes beautifully. Just give it a good stir before serving and add the garnish fresh.
How long does potato salad with deviled eggs last in the fridge?
Stored in an airtight container, it’ll keep for up to 4 days in the refrigerator. The first 2–3 days are when it’s at its peak, so try to eat it up quickly. Always keep it cold — don’t leave it sitting out for more than 2 hours.
Can I use a different type of potato?
Absolutely! Russet potatoes give you that classic fluffy texture, but Yukon Golds work well if you prefer a firmer, creamier bite. Red potatoes also work — just skip peeling them for a rustic look. Wondering how to make potato salad with eggs using different bases? The dressing works with any variety.
What if I don’t have all three types of mustard?
No stress! The recipe will still taste great with just dijon or just yellow mustard. The combination adds complexity, but it won’t be a disaster if you’re missing one. Just taste and adjust — maybe add a tiny splash of apple cider vinegar for extra tang if you’re only using one mustard.
Can I make this recipe lighter or healthier?
Sure thing! Swap the regular mayo for a light mayo or Greek yogurt (or a mix of both) to cut down on fat and calories. The flavor will be slightly different but still really good. You can also reduce the amount of egg yolks used in the dressing and bump up the mustard for a tangier, lighter version.
Try It and Tell Me What You Think!
If you make this deviled egg potato salad, I genuinely want to know how it went! Did you add bacon? Hot sauce? Did you accidentally eat half of it straight from the bowl before it even made it to the party? (No judgment — I’ve been there.)
Drop a comment below, leave a star rating, and if you’re on Pinterest, please save and share this recipe — it helps more people find it and honestly just makes my day.
Looking for more crowd-pleasing recipes? Check out this gorgeous Mother’s Day mini cake for your next celebration!
Happy cooking!
Deviled Egg Potato Salad
Equipment
- Large pot (x2)
- Medium mixing bowl
- Large mixing bowl
- Colander
- Fork or potato masher
- Ice bath bowl
- Cutting board and knife
Ingredients
Salad
- 10 eggs
- 2 lbs russet potatoes peeled and cubed
- 3 stalks celery diced
- ½ medium red onion finely diced
- ⅓ cup green onions diced
Dressing
- 1 ¼ cups mayonnaise
- 1 tablespoon dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone-ground mustard
- ½ cup sweet pickle relish
- salt and pepper to taste
Garnish
- ½ teaspoon paprika
- 2 hard-boiled eggs halved
- fresh dill diced, a small handful
Instructions
- Boil the Eggs: Gently place all 10 eggs into a large pot and cover with cold water. Set over medium-high heat and bring to a full boil. Once boiling, place the lid on, remove the pot from heat, and let the eggs stand in the hot water for 15 minutes.
- Transfer the eggs to a bowl of ice-cold water and let them cool completely. Once cooled, peel all the eggs and set aside.
- Boil the Potatoes: Place peeled, cubed russet potatoes into a separate large pot and cover with cold water. Bring to a boil over medium-high heat, then cook for 8–10 minutes until tender but still holding their shape. Test with a fork — it should slide in easily with just a slight resistance.
- Drain the potatoes immediately and rinse under cold water to stop the cooking process. Set aside and allow to cool completely before assembling the salad.
- Make the Deviled Egg Dressing: Cut all boiled eggs in half. Remove the yolks and place them in a medium bowl; set the whites aside. To the yolks, add the mayonnaise, dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash everything together with a fork until smooth and fully combined.
- Assemble the Salad: Coarsely chop the reserved egg whites and add them to a large mixing bowl. Add the cooled potatoes, diced celery, red onion, and green onions. Pour the deviled egg dressing over the top and fold gently until everything is evenly coated. Be careful not to over-mix — you want the potato chunks to stay intact.
- Chill and Garnish: Sprinkle the top of the salad with paprika, then cover and refrigerate until ready to serve. Just before serving, arrange the halved hard-boiled eggs on top and scatter over the fresh diced dill.
