If you love the creamy richness of deviled eggs and the classic comfort of potato salad, then Deviled Egg Potato Salad might just become your new summertime obsession! It’s that perfect marriage of tangy, savory yolk filling and soft, buttery potatoes, all tossed with crunchy green onions and a whisper of paprika. Every bite is as nostalgic as it is crave-worthy!
Why You’ll Love This Recipe
- Ultimate Picnic Comfort Food: This Deviled Egg Potato Salad has all the flavors you crave in one tangy, creamy, and irresistibly hearty bowl—perfect for sharing at summer gatherings.
- Creamy, Tangy Perfection: The deviled egg-inspired yolk dressing is velvety and zippy, wrapping each potato cube in a sauce that’s packed with flavor.
- Make-Ahead Friendly: This salad holds up beautifully in the fridge, making it an ideal prepare-ahead dish for grilling nights or potlucks.
- Crowd-Pleaser: A unique twist on two classics, it’s guaranteed to disappear fast—so you might want to double the batch!
Ingredients You’ll Need
The magic of Deviled Egg Potato Salad is that it’s built on simple, hearty ingredients that you probably already have in your kitchen. Each ingredient adds its own special something, creating a crowd favorite with minimal effort and maximum flavor.
- Yukon Gold Potatoes: Their creamy texture and buttery flavor make them the perfect base for potato salads, and they hold their shape after boiling.
- Eggs: Hard-boiled eggs add protein and that signature deviled egg flavor; the yolks thicken the dressing beautifully.
- Green Onions: They give a fresh, slightly sharp bite that brightens each forkful—be sure to include both white and green parts!
- Mayonnaise: The classic potato salad binder; it makes everything lusciously creamy without masking other flavors.
- Dijon Mustard: A subtle touch of heat and complexity, really setting this salad apart from the expected.
- Pickle Juice: My not-so-secret secret! It gives a pop of tang that’s signature to great deviled eggs.
- Salt & Ground Black Pepper: Adjust these to taste for perfect seasoning in every bite.
- Paprika: Just a dusting over the top for that classic deviled egg look and a gentle, smoky warmth.
Variations
This Deviled Egg Potato Salad is a total chameleon—you can personalize it endlessly to match your taste, swap out ingredients, or make it fit your dietary needs. Here are some of my favorite ways to put a fresh spin on the classic.
- Loaded Bacon Version: Stir in crispy bacon bits and a handful of shredded cheddar for a savory, crowd-pleaser twist.
- Pickle Lovers’ Dream: Add finely chopped dill pickles or sweet relish for extra crunch and a hit of briny tang.
- Lighter Dressing: Swap half the mayo for plain Greek yogurt or sour cream to make things a little lighter and extra tangy.
- Herb Packed: Fold in fresh dill, parsley, or even a little tarragon to turn up the herby freshness.
How to Make Deviled Egg Potato Salad
Step 1: Boil and Cool the Potatoes
Start by peeling your Yukon Gold potatoes and chopping them into bite-size, 1/2-inch cubes. Place them in a big pot, cover with cold water, and bring to a boil. Let them simmer until perfectly fork-tender—about 15 minutes—then drain them well and set aside to cool completely. This prevents the salad from getting mushy or watery.
Step 2: Prep the Eggs & Dressing
Halve the hard-boiled eggs and carefully pop out the yolks. Chop the whites roughly and reserve. Mash the yolks thoroughly in a bowl until they’re crumbly and fluffy—this is your base for a super creamy, velvety dressing. Whisk in the mayonnaise, Dijon mustard, pickle juice, salt, and pepper until smooth and fully combined.
Step 3: Assemble the Salad
Mound the cooled potatoes, chopped egg whites, and green onions in a large mixing bowl. Spoon over the yolk-mayo dressing and gently fold everything together to evenly coat—be gentle so you don’t break up the potatoes too much. Sprinkle the finished salad with plenty of paprika and any fresh herbs you love (like dill or parsley) for that classic deviled egg finish. Refrigerate until chilled and ready to serve!
Pro Tips for Making Deviled Egg Potato Salad
- Potato Perfection: Always start the potatoes in cold water so they cook evenly and don’t get mushy around the edges.
- Egg Yolks as Emulsifier: Thoroughly mash and blend the cooked yolks with the mayo—they’ll make the dressing extra creamy and help it cling to every potato chunk.
- Season While Warm: For even better flavor, toss potatoes gently with a sprinkle of salt and a dash of pickle juice right after draining, while they’re still warm.
- Chill Before Serving: Give your salad an hour (or more) in the fridge—this lets all the flavors meld and the texture firm up beautifully.
How to Serve Deviled Egg Potato Salad
Garnishes
The classic deviled egg touch calls for a dusting of paprika, but don’t stop there—try scattering fresh chopped dill, parsley, or even a few extra sliced green onions right before serving. A little bit of garnish goes a long way in making your Deviled Egg Potato Salad look as inviting as it tastes!
Side Dishes
Pair your Deviled Egg Potato Salad with barbecue classics like grilled chicken, tender ribs, or juicy burgers. It’s also fabulous alongside veggie kabobs or crisp, lemony green salads for a lighter spread. Honestly, it complements just about anything on your picnic table!
Creative Ways to Present
Try scooping portions into lettuce cups for a light lunch, mounding it in a pretty serving bowl with egg slices fanned across the top, or using mini mason jars for individual servings at your next picnic. The bright, nostalgic colors make it a natural centerpiece at any potluck or holiday table.
Make Ahead and Storage
Storing Leftovers
Deviled Egg Potato Salad keeps beautifully in the fridge for up to 3 days, tightly covered. In fact, the flavors only get better with a little time, so it’s a perfect make-ahead dish!
Freezing
I don’t recommend freezing this salad, as both the potatoes and the mayo-based dressing can separate or become watery after thawing. It’s best enjoyed freshly made (or from the fridge) for that perfect creamy texture.
Reheating
Deviled Egg Potato Salad is best served chilled or at room temperature. If you need to take the chill off, let it sit out for about 20 minutes before serving—no reheating needed!
FAQs
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Can I make Deviled Egg Potato Salad a day in advance?
Absolutely—making it a day ahead is encouraged! Chilling overnight lets all those deviled egg flavors mellow and mingle, resulting in an even tastier salad. Just give it a gentle stir before serving.
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Can I use a different type of potato?
Yes, you can! Red potatoes or even russets work here, though Yukon Golds offer the creamiest, most reliable texture. If you use russets, peel them well and check for doneness carefully—they can break down quicker.
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How do I prevent watery potato salad?
Let the potatoes drain thoroughly and cool before mixing them with the dressing. This keeps your Deviled Egg Potato Salad creamy, not soggy—no one wants a soupy salad at the picnic!
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Is this recipe gluten-free?
Yes! All of the ingredients in Deviled Egg Potato Salad are naturally gluten-free, just be sure your Dijon mustard and pickle juice are certified gluten-free if you’re cooking for someone with celiac disease.
Final Thoughts
There’s nothing quite like a bowl of homemade Deviled Egg Potato Salad to bring everyone together—whether you’re at a family picnic or just dreaming of summer. Give it a try and watch it become your most-requested side dish. Don’t forget to make an extra batch for leftovers—if there are any!
Print
Deviled Egg Potato Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Mixing, Boiling
- Cuisine: American
- Diet: Vegetarian
Description
This Deviled Egg Potato Salad is a delightful twist on the classic potato salad, incorporating the flavors of deviled eggs into a creamy and savory dish that is perfect for picnics, barbecues, or everyday meals.
Ingredients
Potato Salad:
- 8 medium Yukon Gold potatoes, about 2 lb
- 7 hard-boiled eggs
- 4 green onions, finely chopped
Dressing:
- 3/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1/2 tbsp pickle juice
- 1/2 tsp salt, adjust to preference
- 1/2 tsp ground black pepper, adjust to preference
- 1/8 tsp paprika, for sprinkling
Instructions
- Prepare Potatoes: Peel and chop the potatoes into 1/2-inch cubes. Boil until fork-tender, about 15 minutes. Drain and cool.
- Prepare Eggs: Halve the hard-boiled eggs, remove yolks, and chop whites. Mash yolks in a bowl.
- Make Dressing: Add mayonnaise, Dijon mustard, pickle juice, salt, and pepper to mashed yolks. Mix until smooth.
- Combine: In a large bowl, mix cooked potatoes, egg whites, and green onions. Add dressing and combine. Sprinkle with paprika.
- Chill and Serve: Refrigerate until ready to serve. Enjoy!
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 258 kcal
- Sugar: 1g
- Sodium: 481mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0.1g
- Carbohydrates: 1g
- Fiber: 0.4g
- Protein: 6g
- Cholesterol: 175mg
