Deviled Egg Potato Salad
This creamy deviled egg potato salad mixes soft potatoes with hard-boiled eggs in a tangy mustard dressing. Perfect for BBQs, potlucks, and family parties. The classic flavors everyone loves in an easy make-ahead dish.
Ingredients
Salad
- 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
Dressing
- 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
Garnish
- Sweet paprika for sprinkling
- Extra green onions
Instructions
- Boil potatoes: Add cubed potatoes to a large pot with salted water and simmer 15 minutes until fork-tender.
- Cook eggs: Prepare hard-boiled eggs using your preferred method, being careful not to overcook the yolks completely.
- Prepare eggs: Peel eggs, separate yolks from whites, mash yolks smooth, and dice whites for later use.
- Make dressing: Combine mashed yolks, mayo, mustard, butter, vinegar, salt, and pepper in a large mixing bowl.
- Mix salad: Gently fold cooled potatoes, diced egg whites, celery, green onions, and relish into creamy dressing.
- Chill and serve: Refrigerate for at least 30 minutes, then garnish with paprika and some green onion before serving at your gathering.
Notes
- Choose waxy potatoes like Yukon Gold that hold their shape better than starchy varieties.
- Let potatoes cool completely before mixing to prevent the mayo dressing from becoming warm.
- Don't overcook eggs since the creamy yolks are essential for the best dressing texture.
- Mix gently with a spatula to avoid breaking up potato pieces and making the salad mushy.
- Store covered in the fridge for up to 3 days for best quality and food safety.
- Serve chilled and stir gently before serving if the dressing has separated after sitting overnight.