Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Ingredients: 2 pounds Yukon Gold potatoes (peeled and cubed); 6 large hard-boiled eggs; 2 stalks celery (diced); 1/3 cup green onions (chopped); 1/4 cup sweet relish; 3/4 cup mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon butter (softened); 1 tablespoon white vinegar; 1/2 teaspoon salt; 1/4 teaspoon black pepper; Sweet paprika for sprinkling; Extra green onions

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I make this deviled egg potato salad all the time for parties. It’s so easy and tastes amazing. The creamy mix with soft potatoes and eggs makes every bite perfect. You’ll love how the tangy mustard and pickles give it that yummy deviled egg taste.

This recipe feeds lots of people, and they always ask me how I made it. Once you try this, you won’t make potato salad any other way. It’s my favorite side dish to bring when I need something good that won’t stress me out.

Why You’ll Love Deviled Egg Potato Salad?

It tastes just like deviled eggs in salad form.
You can make it early for easy party planning.
The creamy dressing makes every bite taste really good.
It feeds lots of people without costing much money.
Everyone asks for the recipe when they try it.

Ingredients You’ll Need

Potatoes – I use Yukon Gold because they stay firm when you cook them and don’t get mushy.
Hard-boiled eggs – You need six big eggs that you cook until the yolks are creamy but not dry.
Mayo – This makes the creamy base that holds everything together and makes it taste rich and smooth.
Dijon mustard – This gives you that classic deviled egg taste you want in every single bite.
Butter – Just a little soft butter makes it extra creamy and adds richness you can’t get anywhere else.
White vinegar – This adds the perfect tangy bite that balances out all the rich creamy stuff really well.
Celery – Cut up celery gives you that nice crunch that makes every bite fun and adds a fresh taste.
Green onions – I chop these up to add a mild onion taste that isn’t too strong.
Sweet relish – This brings that pickle taste that makes deviled eggs so good and adds tiny sweet bursts.
Paprika – A sprinkle on top makes it look pretty and adds a nice smoky taste that finishes it.

Equipment You’ll Need

Big pot: You need this to cook your potatoes until they’re soft but not falling apart.
Mix bowl: A big bowl works best for mashing egg yolks and mixing all the stuff together gently.
Fork: Perfect for mashing the cooked egg yolks until they’re smooth and ready for the dressing.
Sharp knife: You’ll use this to cut celery, chop green onions, and cube your cooked potatoes.
Cutting board: A strong surface makes all your chopping and cutting much easier and safer to do.
Soft spatula: This helps you mix everything together without breaking up the soft cooked potato pieces.

How to Make Deviled Egg Potato Salad?

This recipe comes together in easy steps that anyone can do, even if you’ve never made potato salad before.

Step 1: Cook the potatoes until they’re soft but still hold their shape, about 15 minutes in salty water.

Step 2: Cook the eggs using your favorite way, making sure the yolks stay creamy and don’t get too hard.

Step 3: Split the eggs by taking out yolks and mashing them smooth, then cut the whites for later.

Step 4: Make the dressing by mixing mashed yolks with mayo, mustard, butter, vinegar, salt, and pepper.

Step 5: Mix everything by gently folding potatoes, egg whites, celery, onions, and relish into the creamy dressing.

Step 6: Chill the salad for at least 30 minutes before you serve it, then add paprika on top.

Tips for the Best Deviled Egg Potato Salad

Don’t cook potatoes too long – they should be soft but still hold their shape without being mushy.
Let potatoes cool all the way before mixing to stop the mayo dressing from getting warm and runny.
Use room temperature eggs when cooking so they don’t crack from hot and cold shock in water.
Mix gently with a spatula to keep from breaking up the potato pieces and making the salad mushy.
Taste and fix the seasoning after mixing everything because flavors can change when you put them together.

Variations and Substitutions

Try yellow mustard instead of Dijon for a more tangy and regular deviled egg taste.
Add crispy bacon bits for extra protein and a smoky taste that goes perfectly with eggs.
Use dill relish instead of sweet if you like a more savory and less sweet taste.
Use red onion for green onions if you want a stronger onion taste in your salad.
Add fresh herbs like chives or parsley for a bright, fresh taste and pretty green color.

Make-Ahead and Storage Tips

Make it the day before parties because the flavors get better after sitting all night in the fridge.
Store in a sealed box in the fridge for up to three days for best quality and safety.
Don’t freeze this salad because the potatoes and mayo will get watery and grainy when thawed.
Keep it cold at outdoor parties by putting the bowl inside a bigger bowl filled with ice.
Stir gently before serving if the dressing has split a little after sitting in the fridge.

Serving Ideas

BBQ parties: I always bring this to cookouts because it goes perfectly with grilled burgers, hot dogs, and chicken.
Holiday meals: This salad works great next to ham, turkey, or any regular holiday main dish you’re making.
Potluck dinners: It’s my go-to potluck dish because it feeds lots of people, and everyone always asks for the recipe.
Summer picnics: The creamy, cool salad feels good on hot days and doesn’t need to be heated up.

Frequently Asked Questions (FAQs)

The eggs are needed for this recipe since they make the special deviled egg taste and creamy feel.

You need at least 30 minutes for flavors to mix, but all night chilling makes it taste even better.

This salad has good protein from eggs and potatoes gives you energy, but it’s high in calories from mayo.

Yes, you can use yellow mustard for Dijon if you like a more regular, tangy deviled egg taste.

Put your serving bowl inside a bigger bowl filled with ice to keep it at a safe temperature.