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Deviled Egg Potato Salad

Deviled egg potato salad is a creamy Southern-style picnic dish with classic potato salad texture and deviled-egg flavor. Tender cubed potatoes are folded with chopped hard-boiled eggs, then coated in a tangy yellow mustard dressing and chilled until set.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes peeled and cubed
Hard-boiled eggs
  • 6 hard-boiled eggs chopped
Mayonnaise base
  • 1 tbsp mayonnaise measured as 1/2 cup
Yellow mustard
  • 1 tbsp yellow mustard measured as 1/4 cup
Dijon mustard
  • 2 tbsp Dijon mustard
Sweet pickle relish
  • 2 tbsp sweet pickle relish
White vinegar
  • 2 tbsp white vinegar
Sugar
  • 1 tsp sugar
Paprika
  • 0.5 tsp paprika plus more for garnish
Celery
  • 0.25 cup celery diced
Green onions
  • 0.25 cup green onions sliced
Salt
  • 0.1 salt to taste
Black pepper
  • 0.1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring the cubed potatoes to a boil and cook until tender, about 20 minutes. Drain and cool them until no longer hot, then proceed.
Build the potato-egg mixture
  1. Combine cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions in a large bowl. Toss gently just to distribute the ingredients evenly.
Mix the deviled-egg dressing
  1. Whisk mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth. Stop when the dressing looks uniform and the paprika is evenly dispersed.
Combine and chill
  1. Pour the dressing over the potato mixture and fold gently until everything is coated. Fold slowly to keep the potatoes from breaking.
  2. Cover and refrigerate for at least 2 hours to allow flavors to meld. You should see a thicker, cohesive texture once chilled.
Serve
  1. Before serving, garnish with extra paprika. Serve cold for the best creamy, tangy deviled-egg flavor.

Notes

For the cleanest texture, cool the potatoes fully before mixing so the dressing doesn’t thin out or turn oily. Store covered in the refrigerator for up to 4 days; for best results, stir once after the first hour of chilling. Freezing is not recommended because creamy dressings can separate. If you want a lighter option, use reduced-fat mayonnaise for a similar flavor profile.