Deviled Egg Potato Salad

Deviled Egg Potato Salad has all the mustardy, tangy flavor I love in deviled eggs, with Yukon Gold potatoes, chopped eggs, pickle relish, and plenty of paprika.

My sister makes the best deviled eggs, and she is not afraid to brag about it either. To be fair, she has earned the bragging rights. I wanted this salad to have the same deviled-egg flavor, but I like that I don’t have to be nearly as neat about it. She takes her time making every egg look perfect, while I can chop everything up, toss it in a bowl, and call it done.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Yukon Gold potatoes: These are the potatoes I usually reach for. They get nice and creamy, but they don’t turn to mush as quickly as some other varieties. Just keep an eye on them so they don’t overcook.
• Eggs: Six large eggs give the salad plenty of deviled egg flavor without overwhelming the potatoes.
• Mayonnaise: This is the dressing’s base, so use one you already like. The potatoes and egg yolks absorb some of the mayo as the salad sits, which is one reason the texture gets even better after chilling.
• Yellow mustard: This gives the dressing that familiar deviled egg flavor.
• Dijon mustard: Adds a little more tang and bite than yellow mustard alone.
• White vinegar
• Paprika
• Garlic powder
• Salt and pepper
• Green onions
• Pickle relish
• Chives and extra paprika

How to Make Deviled Egg Potato Salad

• Step One: Add potatoes to a large pot and cover with cold, salted water. Bring to a boil and simmer for 10 to 12 minutes, or until fork-tender. Drain and let cool slightly.
• Step Two: Place eggs in a saucepan, cover with water and a splash of white vinegar, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes. Drain, rinse with cold water, peel, and chop.
• Step Three: In a large bowl, whisk together mayonnaise, yellow mustard, Dijon, vinegar, paprika, garlic powder, salt, and pepper until smooth.

• Step Four: Add the warm potatoes, chopped eggs, green onions, and relish to the bowl with the dressing. Gently fold until everything is evenly coated. 
• Step Five: Cover and refrigerate for at least 1 hour to let the flavors develop. Sprinkle with extra paprika and chopped chives before serving, if desired.

What I Learned Making This Recipe

• Don’t overcook the potatoes. I found they’re much easier to mix into the dressing when they’re tender but still holding their shape. If they get too soft, the salad starts turning into mashed potatoes pretty quickly.
• Slightly warm potatoes work well here. I like adding them to the dressing before they’re completely cold. They pick up more of that mustardy flavor as everything sits.
• The two mustards are worth using. Yellow mustard gives it that familiar deviled egg taste, while Dijon adds a little more bite. Using both made the dressing taste more like what I was going for than either one on its own.
• Keep the eggs a little chunky. I prefer noticeable pieces of egg throughout the salad rather than chopping them really fine. It makes the deviled egg part of the recipe stand out more.

Variations and Substitutions

• Red potatoes: You can use red potatoes instead of Yukon Golds. They stay a little firmer, and I’d probably leave the skins on rather than peeling them.
• Relish: Use sweet or dill relish, depending on how you like your deviled eggs. You can also chop up a few dill pickles if that’s what you have in the fridge.
• Make it a little sweeter: Stir in about 1 teaspoon of sugar if that’s how you like your deviled eggs. I’d add it to the dressing before mixing everything together so you can taste and adjust.
• Add bacon: Crumbled cooked bacon is really good in this if you want to go in a more loaded potato salad direction. Add it just before serving so it stays crisp.
• Add a little heat: A few dashes of hot sauce or a pinch of cayenne works well with the mustard and paprika without changing the salad’s overall flavor too much.

Storage Instructions

• Refrigerate: Store Deviled Egg Potato Salad covered in the refrigerator for up to 3 to 4 days.
• Make ahead: You can make this salad the night before serving. I actually think it tastes even better the next day once all the flavors have had time to come together.
• Freezing: I don’t recommend freezing potato salad. The mayonnaise can separate, and the potatoes and eggs won’t have the same texture once thawed.

Recipe Tips and Tricks

• Drain the potatoes well: Let them sit in the colander for a minute or two after draining. Any water left behind can loosen the dressing.
• Taste it again after chilling: Potatoes can soak up quite a bit of seasoning while the salad sits. I always taste it before serving and add more salt, pepper, or mustard if needed.
• What to serve with it: I’d serve this with burgers, grilled chicken, pulled pork, hot dogs, or pretty much anything coming off the barbecue.

Potato Salad Recipes

• Cucumber Potato Salad
• Roasted Garlic Potato Salad
• Old-Fashioned Potato Salad

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