Imagine everything you love about deviled eggs mingling with classic potato salad—that’s exactly what makes Deviled Egg Potato Salad so irresistible. Each forkful is lusciously creamy, bursting with tang from mustard and pickle juice, and finished with the perfect hint of spice. It’s a summer sensation and a potluck superstar all in one glorious bowl!
Why You’ll Love This Recipe
- Double the Comfort: This dish combines two picnic favorites—deviled eggs and creamy potato salad—for an irresistibly nostalgic bite every time.
- Bold, Tangy Flavor: Pickle juice and Dijon mustard add zing that cuts through the richness, making every bite lively and addictive.
- Texture Galore: Soft potatoes, creamy yolk dressing, and fresh green onions bring the perfect mix of creaminess and crunch.
- Crowd-Pleaser: Deviled Egg Potato Salad never fails to shine at barbecues, potlucks, or holiday tables because it’s unique yet universally loved.
Ingredients You’ll Need
The ingredients for this Deviled Egg Potato Salad are a study in just how a few fresh staples can create something extraordinary. Each one has a role: some bring creaminess, others crunch, and together, they guarantee flavor in every spoonful!
- Yukon Gold potatoes (8 medium): Their buttery flavor and tender texture make them the perfect base; they hold up well without turning mushy.
- Eggs (7, hard-boiled): These are the star players—yolks enrich the dressing, while whites add bite throughout the salad.
- Green onions (4, finely chopped): They bring fresh, oniony zip with just a hint of color to brighten the entire dish.
- Mayonnaise (3/4 cup): The key to creaminess, giving the salad a rich, luxurious feel that binds all the ingredients together.
- Dijon mustard (1 tbsp): Adds a subtle heat and sharpness, just like in classic deviled eggs.
- Pickle juice (1/2 tbsp): The secret to that addictive, tangy punch—don’t skip it!
- Salt (1/2 tsp, adjust to taste): Enhances all the flavors—start light and taste as you go.
- Ground black pepper (1/2 tsp, adjust to taste): Brings gentle heat and balance to the creamy elements.
- Paprika (1/8 tsp, for sprinkling): That signature deviled egg finish—it adds both color and a touch of smokiness.
Variations
One of the joys of making Deviled Egg Potato Salad is how simple it is to adapt. Whether you need to use what’s already in your fridge, accommodate a special diet, or just mix up the flavors, this salad is your blank canvas!
- Swap in Sweet Pickle Relish: For a sweeter, Southern-style twist, replace the pickle juice with a tablespoon of sweet pickle relish.
- Add Celery for Extra Crunch: Diced celery adds a fresh bite and subtle flavor contrast—perfect for crunch lovers.
- Lighten It Up: Use Greek yogurt in place of half or all of the mayonnaise for a tangier, lighter version.
- Spicy Kick: Stir in a bit of hot sauce or diced jalapeños with the yolk mixture for a little heat.
- Herb It Up: Toss in chopped fresh dill, parsley, or chives for extra herby freshness.
How to Make Deviled Egg Potato Salad
Step 1: Cook the Potatoes
Start by peeling and chopping your Yukon Gold potatoes into even 1/2-inch cubes. Place them in a big pot, cover with cold water, and bring them to a boil. Simmer until just fork-tender—about 15 minutes. Drain, then allow the potatoes to cool completely so they stay firm and don’t become mushy in the salad.
Step 2: Prepare the Eggs
Slice the hard-boiled eggs in half. Carefully pop out the yolks into a bowl and roughly chop the whites. The yolks will create the rich base for your dressing, while the whites will lend substance and those classic deviled egg vibes throughout the salad.
Step 3: Make the Deviled Egg Dressing
In a medium bowl, thoroughly mash the egg yolks. Add in the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper. Stir everything together until the mixture is silky smooth and velvety. This is the magic that gives your salad that unmistakable deviled egg character!
Step 4: Mix and Finish
In a large mixing bowl, combine your cooled potatoes, chopped egg whites, and green onions. Pour your deviled yolk dressing over the top, and gently fold everything together until the ingredients are evenly coated. Before serving, sprinkle paprika (and any extra fresh herbs) for that signature deviled egg potato salad look. Refrigerate until ready to serve so all those flavors have time to mingle!
Pro Tips for Making Deviled Egg Potato Salad
- Chill Before Serving: Let the salad rest in the fridge for at least an hour before serving. This helps the flavors meld beautifully and gives the potato salad that irresistible creamy texture.
- Egg Yolk Creaminess: Mash the yolks very thoroughly—any little lumps will melt into the dressing and keep it extra smooth and luxurious.
- Potato Size Matters: Cut potatoes into small, even cubes so they cook uniformly and are easy to eat in a single bite.
- Don’t Overmix: Gently fold in the dressing to avoid breaking up the potatoes; this keeps your salad chunky and satisfying, never mushy!
How to Serve Deviled Egg Potato Salad
Garnishes
For that classic deviled egg finish (and a little extra drama), dust the top with a generous sprinkle of paprika right before serving. A scatter of chopped fresh chives, dill, or parsley adds lovely color and freshness. If you’re feeling fancy, try a little sliced radish or even an extra swirl of the yolk-mayo dressing piped on top.
Side Dishes
Deviled Egg Potato Salad pairs like a dream with smoky grilled meats, tangy barbecue, or crispy fried chicken. It’s also wonderful alongside veggie skewers or as part of a classic picnic spread with watermelon, corn on the cob, and baked beans.
Creative Ways to Present
Scoop servings into lettuce cups, serve in stylish mason jars for picnics, or heap it onto a platter with additional sliced eggs and pickles fanned around the edges. For parties, try piping extra yolk-mayo mixture on top of each scoop for that signature deviled egg look, then dust with paprika for flourish!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Deviled Egg Potato Salad tightly covered in the refrigerator. It stays fresh for up to 3 days—just give it a gentle stir before serving again, as the dressing can settle slightly over time.
Freezing
Potato salads don’t freeze well because the texture of both potatoes and eggs can become watery and grainy when thawed. It’s best to make only what you’ll eat within a few days for maximum taste and creaminess.
Reheating
Deviled Egg Potato Salad is always best served cold or at cool room temperature. If you’d like to take off a little fridge chill, let it sit at room temperature for 20–30 minutes before serving—no heating required!
FAQs
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Can I make Deviled Egg Potato Salad a day in advance?
Absolutely! In fact, making it ahead allows the flavors to blend even more beautifully. Just keep it tightly covered in the fridge and stir before serving for the best texture and taste.
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What kind of potatoes work best for this recipe?
Yukon Gold potatoes are ideal because they’re creamy yet hold their shape. You can substitute with red potatoes if you like, but avoid russets—they tend to fall apart after boiling.
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Is there a way to make this salad lighter?
Yes, you can substitute part (or all) of the mayonnaise with Greek yogurt. The salad will be a bit tangier and lighter but still satisfyingly creamy!
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How long can Deviled Egg Potato Salad sit out at a party?
Because it contains eggs and mayonnaise, keep it chilled as much as possible and don’t let it sit out for more than 2 hours—especially on warm days.
Final Thoughts
There’s something special about a bowl of Deviled Egg Potato Salad—it’s approachable, comforting, and always the dish everyone wishes they’d taken a bigger serving of. Give it a try and watch it become your new favorite for gatherings, lunches, and every lazy weekend in between!
Print
Deviled Egg Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Potato Salad is a delightful twist on a classic dish, combining the flavors of deviled eggs with creamy potatoes for a satisfying and flavorful salad.
Ingredients
Potato Salad:
- 8 medium Yukon Gold potatoes, about 2 lb
Deviled Egg Mixture:
- 7 hard-boiled eggs
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
- 4 green onions, finely chopped
Garnish:
- 1/8 tsp paprika, for sprinkling
Instructions
- Cook Potatoes: Peel and chop the potatoes into 1/2 inch cubes. Boil until fork-tender, about 15 minutes. Drain and cool.
- Prepare Eggs: Cut hard-boiled eggs in half, remove yolks, and chop whites. Mash yolks in a bowl.
- Mix Dressing: Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper to the yolks. Mix until smooth.
- Combine Ingredients: In a large bowl, mix potatoes, egg whites, and green onions. Add yolk mixture and combine. Sprinkle with paprika.
- Chill and Serve: Refrigerate until ready to serve. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 258 kcal
- Sugar: 1g
- Sodium: 481mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 175mg
