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deviled egg potato salad in ceramic bowl

Deviled Egg Potato Salad Recipe: The Creamiest Twist You’ll Love


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  • Author: Claire
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

This deviled egg potato salad blends the bold flavors of creamy deviled eggs with the comfort of traditional potato salad. Perfectly tangy, rich, and easy to make, it’s the ideal side dish for BBQs, potlucks, or family dinners.


Ingredients

Scale

6 medium Yukon Gold or red potatoes, diced

6 large eggs, hard-boiled

½ cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon sweet pickle relish or pickle juice

1 tablespoon white vinegar

½ teaspoon paprika (plus more for garnish)

½ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped green onions or celery (optional)


Instructions

1. In a large pot, cover diced potatoes with water and a pinch of salt. Boil for 12–15 minutes until just fork-tender. Drain and let cool.

2. Boil eggs, cool in an ice bath, peel, and separate yolks from whites. Mash yolks in a large bowl.

3. Add mayonnaise, mustard, relish, vinegar, paprika, salt, and pepper to the mashed yolks. Stir until smooth and creamy.

4. Dice egg whites and add to the dressing with the cooled potatoes. Fold gently to coat everything evenly.

5. Sprinkle with extra paprika and optional green onions. Chill at least 2 hours before serving.

Notes

For extra flavor, add chopped dill pickles or a splash of hot sauce.

This dish gets better the next day—let it chill overnight for maximum taste.

Keto variation: Replace potatoes with steamed cauliflower.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling & Mixing
  • Cuisine: American, Southern

Nutrition

  • Serving Size: 1 cup
  • Calories: 240 kcal
  • Sugar: 2g
  • Sodium: 460mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 185mg