Deviled Egg Potato Salad

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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.

Prep Time20

Cook Time20

Total Time40

Servings: servings

Calories: 119kcal

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.

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.