Deviled Egg Potato Salad Recipe

This deviled egg potato salad has all the creamy, tangy flavor of classic deviled eggs folded into a hearty homemade potato salad. It’s made with tender potatoes, plenty of hard-boiled eggs, crunchy vegetables, relish, mustard, and a smoky seasoned dressing that makes it perfect for cookouts, holidays, and summer dinners.

Why You’ll Love This Deviled Egg Potato Salad

This deviled egg potato salad combines the best parts of two classic side dishes: creamy potato salad and deviled eggs. You get tender potatoes, crunchy vegetables, and a rich mayo-based dressing like a traditional potato salad, but the hard-boiled eggs, mustard, relish, smoked paprika, and seasoning give it that tangy deviled egg flavor in every bite. Trust me, it's as delicious as it sounds!

When I tested this recipe, the biggest difference-maker was how the eggs were added. Chopping all of the eggs made the salad taste good, but it didn’t have enough of that deviled egg texture. Mashing some of the eggs into the dressing made it thicker, creamier, and much more flavorful, while still leaving chopped egg pieces throughout the salad.

I love making this dish ahead of time. After it chills, the potatoes absorb more flavor from the dressing, and the whole salad tastes even better. That makes it perfect for cookouts, holidays, potlucks, BBQs, and any meal with grilled chicken, burgers, ribs, hot dogs, or sandwiches.

Ingredients

Here’s what you’ll need for the egg potato salad:

• 3 pounds russet potatoes, about 6 large, peeled and cut into 1-inch cubes
• 1 small red onion, diced
• 3 celery stalks, diced
• 2 scallions, diced
• 6-8 eggs, hard-boiled

Here's what you'll need for the dressing:

• 1 cup mayonnaise
• ½ teaspoon celery salt
• ¼ cup pickle relish
• 2-3 tablespoons lemon juice
• 1 tablespoon yellow mustard
• ½ teaspoon fine sugar
• 1 tablespoon Creole seasoning
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• ¼ teaspoon black pepper

How To Make Deviled Egg Potato Salad

Step 1: Cook The Potatoes

Add the peeled and cubed potatoes to a large pot of salted water.

Bring the water to a boil and cook the potatoes for 10-12 minutes, or until they’re fork-tender. You want the potatoes soft enough to eat, but not so soft that they fall apart when mixed with the dressing. Drain the potatoes well and let them cool slightly while you prepare the eggs and dressing.

Step 2: Boil The Eggs

While the potatoes cook, boil the eggs until hard-boiled. Transfer the cooked eggs to an ice bath and let them cool completely. Once cooled, peel the eggs. Chop some of the eggs and set them aside, then mash the rest in a bowl.

The mashed eggs help create that creamy deviled egg-style texture, while the chopped eggs give the potato salad more texture and classic egg flavor.

Step 3: Make The Deviled Egg Dressing

In a large bowl, whisk together the mayonnaise, celery salt, pickle relish, lemon juice, yellow mustard, sugar, Creole seasoning, garlic powder, smoked paprika, and black pepper until smooth.

Taste the dressing before adding everything else. It should be creamy, tangy, savory, slightly sweet, and well-seasoned. The flavor will mellow once the potatoes and eggs are added.

Step 4: Add The Potatoes And Vegetables

Add the slightly cooled potatoes, diced red onion, diced celery, and scallions to the bowl with the dressing.

Gently mix until everything is coated. Try not to stir too aggressively, or the potatoes can break down too much.

Step 5: Fold In The Eggs

Fold in the chopped and mashed eggs. Mix carefully so the mashed eggs blend into the dressing while the chopped eggs stay in larger pieces throughout the salad. This gives the potato salad that deviled egg flavor and creamy texture without turning it into mashed potatoes.

Step 6: Chill Before Serving

Taste and adjust the seasoning if needed, then cover the bowl and chill the potato salad in the refrigerator for at least 1 hour before serving.

Before serving, stir gently and garnish with a sprinkle of paprika if desired.

My Tested Expert Tips For The Best Deviled Egg Potato Salad

• Use russet potatoes for a softer, creamier salad. Russet potatoes break down slightly when mixed, which helps create a classic creamy potato salad texture. If you like firmer chunks, you can use Yukon gold potatoes, but russets give this recipe that old-school picnic potato salad feel.
• Cut the potatoes into even pieces. One-inch cubes are ideal because they cook quickly and evenly. If some pieces are much larger than others, the small ones can turn mushy before the bigger ones are tender.
• Salt the potato water. Potatoes need seasoning from the inside out. Adding salt to the cooking water gives the potatoes better flavor before they even hit the dressing.
• Don’t overcook the potatoes. The potatoes should be fork-tender but still hold their shape. If they’re too soft, they’ll fall apart when you stir in the dressing, vegetables, and eggs.
• Drain the potatoes really well. Extra water can thin the dressing and make the potato salad taste bland. After draining, let the potatoes sit for a few minutes so the steam can escape.
• Let the potatoes cool slightly before mixing. If the potatoes are piping hot, they can absorb too much mayo and make the salad oily or heavy. Slightly warm potatoes are fine, but they shouldn’t be steaming hot.
• Use an ice bath for the eggs. An ice bath stops the cooking quickly and makes the eggs easier to peel. It also keeps the yolks from overcooking, which helps the mashed eggs blend nicely into the dressing.
• Mash some eggs and chop the rest. This is the trick that makes the salad taste like deviled eggs. Mashed eggs thicken the dressing and give it that deviled filling texture, while chopped eggs add bite and make the salad feel hearty.
• Taste the dressing before adding the potatoes. The dressing should taste a little stronger than you think it should. Once it coats the potatoes and eggs, the flavor will mellow out.
• Chill before serving. Potato salad needs time in the fridge for the flavors to come together. At least 1 hour helps, but a few hours is even better. I liked it best after I chilled the deviled egg potato salad for 3 hours.
• Stir gently after chilling. The salad will firm up in the fridge. Give it a gentle stir before serving, and if it seems too thick, add a small spoonful of mayo or a splash of lemon juice to loosen it.
• Adjust the Creole seasoning based on the brand. Some Creole seasonings are saltier than others. If yours is very salty, start with a little less, then taste and add more as needed.
• Garnish with smoked paprika. A light sprinkle of smoked paprika on top makes it look like deviled eggs and adds a little extra smoky flavor.

How To Store and Make Deviled Egg Potato Salad Ahead

Deviled egg potato salad is a great make-ahead side dish because the flavor gets even better after it chills. The potatoes absorb the dressing, the eggs blend into the creamy base, and the seasoning has time to settle into the salad.

• To make ahead: Prepare the potato salad a few hours before serving, or up to 1 day in advance. Cover it tightly and refrigerate until you’re ready to serve.
• To store leftovers: Keep deviled egg potato salad in an airtight container in the refrigerator for up to 4 days. I don’t recommend freezing deviled egg potato salad. The potatoes, mayo, and eggs can all change texture after thawing, and the dressing may separate.
• To serve safely: Since this potato salad is made with mayonnaise and eggs, keep it chilled until serving. Don’t leave it sitting out at room temperature for more than 2 hours. If serving it outside on a hot day, place the bowl over ice or bring out smaller portions at a time.
• To freshen it up: Stir the salad before serving leftovers. If it thickens in the fridge, mix in a small spoonful of mayo or a squeeze of lemon juice to loosen the dressing and brighten the flavor.

Deviled Egg Potato Salad FAQs

What is deviled egg potato salad?

Deviled egg potato salad is a creamy potato salad that’s made with hard-boiled eggs and deviled egg-style ingredients like mayonnaise, mustard, relish, paprika, and seasonings. It literally tastes like a mix between classic potato salad and deviled eggs.

What kind of potatoes are best for deviled egg potato salad?

Russet potatoes are great if you like a softer, creamier potato salad because they break down slightly when mixed. Yukon gold potatoes also work well if you prefer potatoes that hold their shape better. For this recipe, russets give the salad a classic creamy texture.

How long should I boil potatoes for potato salad?

For 1-inch cubes of russet potatoes, boil them for about 10-12 minutes, or until fork-tender. The exact time depends on the size of the potato pieces. Start checking early so they don’t overcook and fall apart.

Should potatoes cool before adding dressing?

Let the potatoes cool slightly before adding them to the dressing. They can still be a little warm, but they shouldn’t be steaming hot. Slightly cooled potatoes hold their shape better and won’t make the mayo dressing oily.

How many eggs should I use in deviled egg potato salad?

This recipe uses 6-8 hard-boiled eggs. Use 6 eggs if you want more potato-forward salad, or 8 eggs if you want a stronger deviled egg flavor and creamier texture.

Why mash some of the eggs?

Mashing some of the eggs helps create the creamy, deviled egg-style texture. The mashed yolks and whites blend into the dressing, while the chopped eggs give the salad more texture and visible egg pieces.

Can I make deviled egg potato salad ahead of time?

Yes, this is a great make-ahead side dish. In fact, it tastes better after chilling because the flavors have time to blend. Make it at least 1 hour ahead, or prepare it the night before serving.

Can I use Miracle Whip instead of mayonnaise?

Yes, but the flavor will be sweeter and tangier. If you use Miracle Whip, you may want to reduce or skip the sugar in the dressing.

Can I make this potato salad without relish?

Yes. If you don’t like relish, leave it out or replace it with finely chopped pickles. Dill pickles will make the salad tangier, while sweet pickles will keep a little sweetness.

Can I use apple cider vinegar instead of lemon juice?

Yes, apple cider vinegar can work in place of lemon juice. Start with 1-2 tablespoons and add more to taste. Lemon juice gives a fresher flavor, while apple cider vinegar gives a more classic tangy potato salad flavor.

Why is my potato salad watery?

Potato salad can turn watery if the potatoes aren’t drained well, if they’re overcooked, or if the vegetables release too much moisture. Drain the potatoes thoroughly, let steam escape before mixing, and dice the vegetables small.

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