Deviled Egg Potato Salad Recipe

If you love the classic flavors of both deviled eggs and potato salad, get ready to fall in love with this Deviled Egg Potato Salad! Creamy, tangy, and absolutely packed with flavor, every bite brings together the best of two picnic favorites in one irresistibly satisfying side dish.

Ingredients You’ll Need

This Deviled Egg Potato Salad may seem simple, but each ingredient is absolutely essential for creating that perfect balance of flavors and textures. There’s nothing fussy here—you’re likely to have most items on hand, and each one brings something special to the party!

• Potatoes (about 4 pounds, or 8 large): Yukon Gold or red potatoes are best for creaminess and flavor, and they hold their shape perfectly after boiling.
• Hard Boiled Eggs (12): The yolks get mashed into a luscious deviled egg-style dressing, while the whites add wonderful bite and richness to the salad itself.
• Mayonnaise (1 ½ cups): Gives the salad its signature creamy texture and classic deli flavor. Go full-fat for best results!
• Mustard (¼ cup): Adds that punchy tang and a bit of color; yellow mustard delivers the true deviled egg vibe, but Dijon works if that’s your style.
• White Vinegar (2 tablespoons): Brightens everything up and balances the creaminess for an addictive, lip-smacking finish.
• Dill Relish (2 tablespoons): Brings tang, subtle crunch, and iconic deviled egg flavor—swap for sweet relish if you prefer.
• Salt & Pepper: Essential for seasoning—taste and adjust as you go to ensure every bite sings.

Variations

One of the joys of making Deviled Egg Potato Salad is how easy it is to tailor to your taste! Don’t hesitate to customize—with different add-ins, swaps, or even spicy surprises, you can truly make it your own.

• Add Bacon: For a smoky, savory boost, sprinkle in some crisp cooked bacon just before serving.
• Spicy Kick: Stir in a spoonful of sliced jalapeños or a dash of your favorite hot sauce for extra zing.
• Swap the Relish: Prefer a milder, sweet finish? Swap out the dill relish for sweet relish for a softer tang.
• Veggie Crunch: Add a handful of diced celery, green onions, or pimentos for colorful crunch and garden-fresh flavor.

How to Make Deviled Egg Potato Salad

Step 1: Prep & Boil the Potatoes

Start by scrubbing your potatoes and slicing them in half. Put them into a large pot, fill with enough cold water to fully cover the potatoes, and bring to a boil. Cook for about 15 minutes—just until they’re fork-tender (but not mushy!). Drain them, transfer to a large bowl, and let them chill in the fridge. This cooling period is key—it stops the cooking and makes peeling easier later.

Step 2: Peel and Cube the Potatoes

Once the potatoes are cool enough to handle but still a little warm, use a paring knife to gently peel off the skins. Then, cut the potatoes into bite-sized cubes. Their residual warmth will soak up all the flavorful dressing later on. Set them aside to finish cooling.

Step 3: Prepare the Eggs

Peel your hard-boiled eggs and slice them in half lengthwise. Carefully pop the yolks out into a medium bowl and set aside the egg whites. The yolks are about to become the creamy star of the dressing!

Step 4: Make the Deviled Egg Dressing

Mash the egg yolks with a fork until finely crumbled. Whisk in the mayo, mustard, and vinegar until the mixture is velvety smooth, just like the filling for classic deviled eggs. Stir in the dill relish for a pop of flavor—you’ll see the dressing come together into something seriously tempting.

Step 5: Combine & Toss

Chop the reserved egg whites and add them to the cooled, cubed potatoes. Pour the deviled egg dressing overtop and gently fold everything together. The goal is to coat but not mash! Add salt and pepper to taste—don’t be shy with seasoning.

Step 6: Chill & Serve

Transfer the salad to your serving bowl, cover, and refrigerate for at least 1 hour (overnight is even better!). The flavors will meld and the texture will set, turning this salad into picnic perfection. Give it a good toss again before serving. Enjoy!

How to Serve Deviled Egg Potato Salad

Garnishes

A sprinkle of paprika with a flurry of fresh chopped chives or green onions is classic for Deviled Egg Potato Salad. For a pop of color and a nod to deviled eggs, try a few extra egg slices arranged on top, or scatter on diced pimentos or crispy bacon bits for extra flair.

Side Dishes

This salad shines alongside grilled chicken, juicy burgers, pulled pork, or smoky barbecue. It’s also delicious with just about any sandwich—think turkey clubs, ham and cheese, or classic picnic fare!

Creative Ways to Present

Scoop Deviled Egg Potato Salad into small mason jars for picnic-ready, portable servings, or pile it into a big vintage bowl and top with decorative rings of hard-boiled egg and fresh herbs. For an appetizer spin, spoon the salad onto Belgian endive leaves or serve as stuffed mini peppers—instant party hit!

Make Ahead and Storage

Storing Leftovers

Deviled Egg Potato Salad will keep in an airtight container in the fridge for up to 4 days. Give it a gentle toss before serving, and if it seems a bit dry, stir in an extra spoonful of mayo to freshen it up.

Freezing

This salad doesn’t freeze well, as the texture of the potatoes and eggs changes quite a bit when thawed. For best results, enjoy it fresh or refrigerated, and avoid the freezer.

Reheating

Deviled Egg Potato Salad is meant to be served chilled or at cool room temperature—there’s no need to reheat. If your salad’s just come out of the fridge, let it sit for 10–15 minutes before serving to take off the chill.

FAQs

Final Thoughts

If you’re craving a side dish that’s nostalgic but exciting, creamy but still fresh-tasting, you have to give this Deviled Egg Potato Salad a try. It’s one of those recipes you’ll come back to again and again—here’s to sharing it with everyone you love!

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