Creamy deviled egg filling creates the dressing that coats each bite of this potato salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.
I love a cold potato salad in the summertime – or let’s be honest, any other time as well. Potato salad is an awesome side dish for almost any meal.
I’ve shared quite a few (I think this is the 16th!) potato salads with you over the years and I still love coming up with new ones.
Antipasti Potato Salad, Ranch Potato Salad, Spicy Cholula Potato Salad, Dill Pickle and Bacon Potato Salad, Honey Dijon Roasted Potato Salad, and Roasted Potato Salad with Herbs are just a few reader favorites.
This Smoked Salmon Potato Salad sounds absolutely fabulous too and I can’t wait to try it.
Deviled Egg Potato Salad
Served with Grilled Chicken or a juicy steak or steak bites, potato salad is a side dish everyone loves.
In the mood for hot dogs, corn dogs, or a burger? Potato salad works there too.
You can use any potato you like to make potato salad. However, I love the thin-skinned Yukon Gold potatoes.
There’s no need to peel the gold potatoes and the texture stays nice for the salad. If you decide to use russets or red potato, you’ll want to peel the potatoes for the best results.
Perfect Deviled Eggs
For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer.
Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice.
I’ve been using this method to make deviled eggs for years and it works perfectly every time.
Deviled Egg Potato Salad Recipe
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 10 minutes. Drain under very cold water and let rest to dry.
- As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cold potatoes to the dressing in the bowl and stir to coat the potatoes. Add the red and green onions and chopped egg whites. Stir to combine.
- Garnish with additional green onions and sprinkle with paprika. Serve immediately or cover and refrigerate until ready to serve.
Deviled Egg Potato Salad
Ingredients
- 12 hardboiled eggs
- 3 lbs golden potatoes, cut into 1/2"-3/4" pieces
- 1 1/4 cup mayonnaise
- 3 tablespoons yellow mustard
- 2 teaspoon white vinegar, or fresh lemon juice
- 2 cloves garlic, finely minced or crushed to paste
- 1 teaspoon kosher salt, adjust to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 cup red onion, finely chopped
- 1/4 cup green onions
Instructions
- Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain under very cold water and let rest to dry.
- As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
- Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
- Add the cold potatoes to the dressing in the bowl and stir to coat the potatoes. Add the green onions, red onions, and chopped egg whites. Stir to combine.
- Garnish with additional green onions and sprinkle lightly with paprika. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
Notes
Nutrition
Larry says
I love both potato salad and deviled eggs so I’m sure this would be a big hit.
Mary Younkin says
I hope you like it, Larry!
Cheryl says
Can’t wait to make this! You have a typo in your instructions. It says to “coat the pasta” I think you mean potato’s.
Mary Younkin says
Whoops! Good catch. Thanks, Cheryl. I hope you love it.
Dione says
Recipe never says when to add the red onions
Mary Younkin says
You’ll add the red onions along with the green onions, Dione.
Koryn says
Absolutely awesome . I love it. Halved the recipe but made exactly . It has a great deviled egg flavor! Thanks for this one!
Mary Younkin says
I’m so glad you enjoyed the salad, Koryn!
Paula says
I’m kind of a deviled egg freak so when I saw this recipe, I knew I had to make it for the next party. That was yesterday and it was a hit! I made a few changes to make it more like my deviled eggs: 1/4+ tsp white pepper, 1/4+ tsp Tony Chachere’s Seasoning, Extra Spice (Creole seasoning), and 1 tablespoon pickle relish (I used sweet because I was out of dill). You might like these additions too.
Mary Younkin says
I’m so glad you enjoyed the potato salad, Paula!
Lori Coleman says
This potato salad was a hit at a recent get together. Everyone wants the recipe! The only things I added were 3 ribs of celery finely chopped, 1TBS dill weed and 1 TBS Montreal Steak Seasoning.
Will make this often!
Mary Younkin says
I’m so happy to hear the potato salad was a hit, Lori!
BJ Stephenson says
I want to make this tonight. Just trying to figure out how to reduce the recipe for just two people. Leftovers are good but I feel this would be too much leftover.
Mary Younkin says
Hi there! In the recipe card, there should be a box where you can set the number of servings. The measurements should adjust themselves accordingly.
Kay says
This is excellent. I added celery, and extra vinegar. Will make again for sure.
Mary Younkin says
I’m so happy you liked the potato salad, Kay!
Alice M Stoyell says
I added celery seed for extra flavor! Will definitely make this again!
Mary Younkin says
That sounds delicious, Alice. I’m so glad you enjoyed the potato salad, and I hope that you enjoy the recipe even more next time.
Mary says
We like deviled eggs, and this potato salad is delicious. The smoked paprika and cayenne pepper are a great taste in the salad. Thank you for sharing this recipe.
Mary Younkin says
Happy to hear that you’re loving the potato salad, Mary. Paprika and cayenne are staples in our spice cupboard.