Deviled Egg Potato Salad is a delicious cross between deviled eggs and potato salad. It is the perfect side dish for family gatherings and picnics.
I would love to live in a world where it was acceptable to make a full meal out of potato salad, because this recipe is that good. It’s a perfect combination of two favorites and is perfectly flavored. This potato salad recipe is easy to make, but it’s honestly even easier to eat.
How to Make Deviled Egg Potato Salad
Here is a brief overview of how this potato salad with eggs comes together. For the full recipe, including all ingredients and their measurements, scroll to the printable recipe card at the bottom of the post.
Cook the Potatoes
Bring the water to a boil, cook the potatoes by boiling them in water, and cook until just fork-tender, about ten minutes. After the potatoes are finished cooking, drain them and allow them to cool for about ten minutes.
Hard-Boil the Eggs
At the end of their cooking time, transfer the eggs to a bowl full of ice water. Let the eggs sit for five minutes before peeling. When peeling, cut the eggs in half and put the yolks in a bowl. Then chop the whites.
Make the Egg Yolk Dressing
Combine the egg yolks, mayonnaise, relish, pickle juice, mustard, salt, paprika, and black pepper. Blend until smooth.
Add Potatoes and Egg Whites
In a large bowl, fold the potatoes and chopped egg whites into the egg yolk dressing. Mix until everything is well coated, being careful not to overmix and break up the tender potatoes. Garnish with an extra sprinkle of paprika if desired.
Tips and Tricks
- Making hard-boiled eggs: I include directions for making hard-boiled eggs on the stovetop in the recipe card, but you can also make hard-boiled eggs in your Instant Pot.
- Using light mayo: I love using light mayonnaise in recipes like this because you can cut back on fat without cutting back on flavor, but of course, full-fat mayonnaise will also work.
Storing Potato and Egg Salad
Store this homemade potato salad in an airtight container in the refrigerator for up to three days. Be sure to toss any remaining salad if it sits out for more than two hours.
If you make this Deviled Egg Potato Salad recipe or any of my other recipes, I’d love to hear what you think!
Deviled Egg Potato Salad
Ingredients
- 2 pounds Yukon Gold potatoes peeled and into 1 inch cubes
- 1 teaspoon kosher salt
- 8 large eggs
- 3/4 cup light mayonnaise see note 1
- 3 tablespoons dill pickle relish
- 2 tablespoons pickle juice
- 2 tablespoons yellow mustard
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
Instructions
- Add the potatoes and salt to a large stock pot. Fill the pot with water so that the water is an inch above the potatoes. Bring the water to a boil, cook the potatoes by boiling them in water and cooking until just fork tender, about ten minutes. After the potatoes are finished cooking, drain them, and allow to cool for about ten minutes.2 pounds Yukon Gold potatoes, 1 teaspoon kosher salt
- Add the eggs to a small saucepan and cover with water. Bring the water to a boil. As soon as it reaches a boil, turn the heat off and cover the saucepan for ten minutes. At the end of the ten minutes, transfer the eggs to a bowl full of ice water. Let the eggs sit for five minutes in ice water before peeling. (See note two.) When peeling, cut the eggs in half and put the yolks in a bowl. Then chop the whites.8 large eggs
- To the egg yolks, add the mayonnaise, relish, pickle juice, mustard, salt, paprika, and black pepper. Blend until smooth.3/4 cup light mayonnaise, 3 tablespoons dill pickle relish, 2 tablespoons pickle juice, 2 tablespoons yellow mustard, 1 teaspoon kosher salt, 1/2 teaspoon paprika, 1/4 teaspoon black pepper
- In a large bowl, combine the potatoes, chopped egg whites, and the egg yolk dressing. Mix until everything is well coated, being careful not to over mix and break up the soft potatoes.
Notes
- I love using light mayonnaise in recipes like this because you can cut back on fat without cutting back on flavor, but of course, full-fat mayonnaise will also work.
- Instead of boiling on the stovetop, you can use my Instant Pot hard-boiled egg instructions.
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