If you love deviled eggs and classic potato salad, this Deviled Egg Potato Salad brings the best of both worlds to your table. Creamy, tangy, and packed with flavor, this dish transforms simple ingredients—potatoes and hard-boiled eggs—into a bold and satisfying side that’s perfect for backyard barbecues, picnics, or a weekday dinner. Whether you’re serving grilled meats or picnic favorites like hot dogs and burgers, this potato salad with egg is a guaranteed crowd-pleaser.
Why You’ll Love This Deviled Egg Potato Salad
- Creamy deviled egg dressing: Made from mashed yolks, mayo, mustard, and seasonings—just like your favorite deviled eggs.
- Loaded with flavor: Garlic, vinegar, smoked paprika, and a pinch of cayenne give it a subtle kick
- Perfect texture: Fork-tender golden potatoes with a creamy coating and crunchy bits of onion.
- Versatile side dish: Great with grilled chicken, steak, or sandwiches.
- Make-ahead friendly: Chill it in the fridge for even better flavor.
Ingredients for Deviled Egg Potato Salad
Here’s what you’ll need to make the ultimate potato egg salad:
- 2 pounds Yukon Gold potatoes (or other thin-skinned variety)
- 6 hard-boiled eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper (optional for heat)
- ¼ cup finely chopped red onion
- ¼ cup chopped green onions
- Extra green onions and paprika for garnish
How to Make Deviled Egg Potato Salad
1. Cook the potatoes
Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 10–12 minutes until fork-tender. Drain and rinse under cold water, then let them dry and cool.
2. Prepare the eggs
Peel the hard-boiled eggs. Separate yolks and whites. Finely chop the whites and set aside. Mash the yolks using a fork or press them through a fine metal strainer for an ultra-creamy base.
3. Make the deviled egg dressing
In a large bowl, combine the mashed yolks with mayo, mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until smooth and creamy.
4. Combine the salad
Add cooled potatoes to the dressing and stir gently to coat. Fold in chopped egg whites, red onion, and green onions until well combined.
5. Garnish and chill
Sprinkle with more green onions and a dash of paprika. Serve immediately or refrigerate for 1–2 hours for the flavors to meld beautifully.
Tips for the Best Potato Egg Salad
- 🥔 Use Yukon Gold or red potatoes: Their texture holds up well without needing to peel.
- 🥚 Strain the yolks: For that smooth deviled egg texture in your dressing.
- 🧊 Cool the potatoes completely before mixing to avoid a watery salad.
- 🌶️ Customize the flavor: Add dill pickles, chopped celery, or bacon for an extra twist.
Serving Suggestions
Pair your Deviled Egg Potato Salad with:
- Grilled chicken or steak
- Hamburgers and hot dogs
- BBQ ribs or pulled pork
- Fried chicken or corn dogs
- Veggie skewers or summer greens
Make Ahead and Storage
- Make ahead: Perfect for prepping the day before. Chill overnight for even deeper flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Do not freeze: Mayo-based salads don’t hold up well to freezing and thawing.
Frequently Asked Questions
What’s the difference between deviled egg potato salad and classic potato salad with egg?
Deviled egg potato salad uses mashed egg yolks as the base for the dressing—giving it that signature deviled egg flavor—whereas classic versions simply mix chopped eggs into a mayo dressing.
Can I make this recipe lighter?
Yes! Swap half the mayo for plain Greek yogurt or use light mayonnaise.
Is this recipe gluten-free?
It is naturally gluten-free. Just double-check your condiments for cross-contamination.
Can I use russet potatoes?
You can, but they’ll need to be peeled and may not hold their shape as well. Yukon Gold is preferred for creamy texture and ease.
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Conclusion
This Deviled Egg Potato Salad is a rich, flavorful upgrade to traditional potato salad recipes. Combining the creamy goodness of deviled eggs with the heartiness of potatoes, this dish is a summer staple you’ll want on repeat. Whether you’re making it for a BBQ, holiday picnic, or casual dinner, this potato egg salad will be the first thing to disappear from the table.
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes or other thin-skinned variety
- 6 hard-boiled eggs
- ¾ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1 clove garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper optional for heat
- ¼ cup finely chopped red onion
- ¼ cup chopped green onions
- Extra green onions and paprika for garnish
Instructions
- Cook the potatoes: Place potatoes in a large pot, cover with cold water, and bring to a boil. Cook for 10–12 minutes until fork-tender. Drain and rinse under cold water, then let them dry and cool.
- Prepare the eggs: Peel the hard-boiled eggs. Separate yolks and whites. Finely chop the whites and set aside. Mash the yolks using a fork or press them through a fine metal strainer for an ultra-creamy base.
- Make the deviled egg dressing: In a large bowl, combine the mashed yolks with mayo, mustard, vinegar, garlic, salt, paprika, and cayenne. Whisk until smooth and creamy.
- Combine the salad: Add cooled potatoes to the dressing and stir gently to coat. Fold in chopped egg whites, red onion, and green onions until well combined.
- Garnish and chill: Sprinkle with more green onions and a dash of paprika. Serve immediately or refrigerate for 1–2 hours for the flavors to meld beautifully.
Notes
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