Deviled Egg Potato Salad: A Creamy, Tangy Twist on Two Classics
If you love deviled eggs and potato salad, this Deviled Egg Potato Salad recipe is the perfect fusion of both! Creamy, tangy, and packed with flavor, this dish is ideal for picnics, potlucks, or a hearty side for grilled meats.
In this article, we’ll walk you through:
✔️ Step-by-step instructions for the best Deviled Egg Potato Salad
✔️ Tips for perfect texture and flavor
✔️ Variations (spicy, keto, vegan options)
✔️ Serving suggestions and storage tips
Let’s dive in!
Why You’ll Love This Recipe
✅ Creamy & Tangy – The perfect blend of mayo, mustard, and vinegar.
✅ Easy to Make – Simple ingredients, minimal prep.
✅ Crowd-Pleasing – A hit at BBQs and family gatherings.
✅ Meal Prep Friendly – Stays fresh for days.
Ingredients You’ll Need
(Serves 6-8)
For the Salad:
6 large eggs, hard-boiled and peeled
2 lbs Yukon Gold potatoes (or red potatoes), cubed
1/2 cup celery, finely diced
1/4 cup red onion, finely diced
2 tbsp fresh dill (or parsley), chopped
For the Dressing:
1/2 cup mayonnaise
2 tbsp yellow mustard (or Dijon for extra tang)
1 tbsp apple cider vinegar
1 tsp sugar (optional, balances acidity)
1/2 tsp paprika (plus extra for garnish)
Salt & black pepper to taste
(Optional add-ins: Pickle relish, crispy bacon, chives, or hot sauce.)
Step-by-Step Instructions
Step 1: Cook the Potatoes & Eggs
Boil the potatoes: In a large pot, cover cubed potatoes with cold water. Add 1 tsp salt, boil, then simmer for 10-12 mins until fork-tender. Drain and let cool.
Hard-boil the eggs: Place eggs in boiling water for 10 mins, then transfer to ice water to cool. Peel and chop.
Step 2: Make the Dressing
In a bowl, mix:
Mayonnaise
Mustard
Vinegar
Sugar (if using)
Paprika, salt, and pepper
Step 3: Assemble the Salad
Combine cooled potatoes, eggs, celery, onion, and dill in a large bowl.
Pour dressing over and gently fold (don’t overmix to avoid mushiness).
Chill for 1+ hour (best when flavors meld).
Step 4: Serve & Garnish
Sprinkle extra paprika and fresh dill on top.
Serve cold with extra crumbled bacon (optional).
Pro Tips for the Best Deviled Egg Potato Salad
🔥 Use Yukon Gold potatoes – They hold shape better than russets.
🔥 Don’t overcook potatoes – Slightly firm is better than mushy.
🔥 Add dressing while potatoes are warm – Absorbs flavors better.
🔥 Want extra creaminess? Mash 1-2 yolks into the dressing.
5 Delicious Variations
1. Spicy Version 🌶️
Add 1 tsp hot sauce or 1/2 tsp cayenne pepper.
Top with pickled jalapeños.
2. Keto/Low-Carb 🥑
Swap potatoes for steamed cauliflower.
Use sugar-free mayo & mustard.
3. Bacon & Cheddar 🧀
Mix in 1/2 cup shredded cheddar & 4 strips crispy bacon.
4. Vegan Option 🌱
Replace eggs with firm tofu (mashed with turmeric for color).
Use vegan mayo.
5. Greek-Inspired 🥙
Add feta cheese, kalamata olives, and lemon juice.
Serving Suggestions
🍗 With BBQ ribs or grilled chicken
🍔 As a burger or hot dog topping
🥗 Alongside coleslaw and baked beans
🥪 In a sandwich for a creamy crunch
Storage & Make-Ahead Tips
❄️ Fridge: Keeps for 3-4 days in an airtight container.
⏳ Make ahead: Prepare 1 day before for best flavor.
🚫 Freezing? Not recommended (may become watery).
FAQs
Can I use sweet potatoes?
Yes! Swap for roasted sweet potatoes for a sweet & savory twist.
How do I prevent watery salad?
Drain potatoes well after boiling.
Don’t overmix (breaks down potatoes).
Can I use Greek yogurt instead of mayo?
Yes, but the dressing will be less creamy & more tangy.
Final Thoughts
This Deviled Egg Potato Salad is the ultimate comfort side dish—creamy, flavorful, and easy to customize. Whether you stick to the classic recipe or try a fun variation, it’s sure to be a hit!
Will you make the classic or try a twist? Let me know in the comments! 👇
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