Deviled egg potato salad combines all the traditional flavors and textures of your favorite potato salad with the creamy deliciousness of deviled eggs. This is a frequently made summer recipe and one of my husband’s favorite side dishes.
It is creamy and flavorful, with just the right amount of crunch from celery and red onion and a hint of sweetness from pickle relish. It makes a great spring and summer salad for picnics, barbecues, and grilling. If you like this type of salad, try loaded baked potato salad, creamy deviled egg pasta salad, and sweet potato salad.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Potatoes: Yukon gold or red potatoes are best for this potato salad as they hold their shape better than Russet potatoes.
- Mayonnaise: I like Duke’s mayo, but you can use your favorite brand.
- Dijon mustard: The tanginess of Dijon mustard adds a nice flavor to this potato salad, but you can use spicy brown mustard or stone-ground mustard.
- Apple cider vinegar: You can substitute white wine vinegar, champagne vinegar, or rice vinegar.
- Sweet pickle relish: If you prefer, you can substitute dill pickle relish.
- Chives: You can substitute dill, parsley, or green onions.
How To Make Deviled Egg Pasta Salad
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.
Peel and slice the hard-boiled eggs in half. Remove the yolks to a large bowl and mash them with a fork. Chop the egg whites and set them aside for a few minutes. Add the mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the mashed yolks.
Stir until combined and relatively smooth. Add the potatoes, celery, red onion, pickle relish, chopped eggs, and chives to the bowl. Gently stir everything together. Then, season with salt and freshly ground black pepper to taste.
Preparation Tips and Storage
- Simmer the potatoes just until fork-tender, and always plunge them into an ice bath until cool. Overcooking will cause the potatoes to lose their peels and fall apart when cut into bite-sized pieces.
- The base does not have to be completely smooth like deviled eggs. A few lumps will not be noticeable in potato salad.
- Store the fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to a week.
- You can make this potato salad up to 1 day before, but do not add the chives. Ensure the potatoes are coated with the dressing before storing the salad in an airtight container in the refrigerator. Stir in the chives about an hour before serving.
- Store this potato salad in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions for Deviled Egg Potato Salad
These potatoes are delicious with grilled pork steaks, country-style ribs, and dry rub grilled pork tenderloin. I also like to serve it with club sandwiches, buffalo chicken wraps, and tuna melts.
More Potato Recipes
Deviled Egg Potato Salad
Ingredients
- 3 lbs Yukon Gold or Red Potatoes
- 1 tablespoon salt
- 8 large eggs
- 1 cup mayonnaise
- 1½ tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 large ribs of celery, chopped
- ½ cup red onion, chopped
- ½ cup sweet pickle relish
- 2-3 tablespoons chopped fresh chives
- salt to taste
- freshly ground black pepper to taste
Instructions
- Place the potatoes in a large pot and fill it with cold water. Add the salt and bring the pot to a boil. Reduce to a simmer and cook just until the potatoes are fork tender. Plunge the potatoes into an ice bath to stop the cooking process. Once cool, remove the potatoes and dry them to remove excess water. Dice the potatoes into bite-sized pieces.
- Fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Bring the water to a boil and carefully place the eggs in the steamer basket using a long-handled slotted spoon or tongs. Cover the pot and steam for 15 minutes. Carefully plunge the eggs into an ice bath.
- Peel and slice the hard-boiled eggs in half. Remove the yolks to a large bowl and mash them with a fork.
- Chop the egg whites and set them aside for a few minutes. Add the mayonnaise, Dijon mustard, and apple cider vinegar to the bowl with the mashed yolks.
- Stir until combined and relatively smooth. Add the potatoes, celery, red onion, pickle relish, chopped eggs, and chives to the bowl. Gently stir everything together.
- Season with salt and freshly ground black pepper to taste
Notes
- Simmer the potatoes just until fork-tender and always plunge them into an ice bath. Overcooking will make the potatoes more likely to lose their peels and fall apart when cut into bite-sized pieces.
- The base does not have to be completely smooth like for deviled eggs. A few lumps will not be noticeable in potato salad.
- Store the fully cooled and dried hard-boiled eggs with their shells intact in an airtight container in the fridge for up to a week.
- You can make this potato salad up to 1 day before, but do not add the chives. Ensure the potatoes are coated with the dressing before storing the salad in an airtight container in the refrigerator. Stir in the chives about an hour before serving.
- Store this potato salad in an airtight container in the refrigerator for up to 4 days.
Angela
This deviled egg potato salad turned out amazing!!! It was easy to prepare and the entire family loved it! I can’t wait to make it again…YUM!
Beth Pierce
Thank you, Angela!
Vidhya
Fantastic potato salad. My friend sent me the link, and I am so happy she did. Yum!
Beth Pierce
So happy that you liked it, Vidhya!