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This Deviled Egg Potato Salad blends tender potatoes and creamy deviled egg filling into a classic mayonnaise-based side dish that’s easy, crowd-pleasing, and perfect for any potluck or picnic.
Let me explain why this recipe has become a summer staple in my family: it’s the best of both worlds—creamy potato salad meets tangy deviled egg. I’ve always loved a good potato salad, but one day I wondered, why not swirl in that bright yellow deviled egg magic? The result is a dish that feels familiar yet refreshingly new. It’s creamy, sure, but also has a light bite from fresh herbs, a whisper of mustard, and just enough pickle flavor.
My inspiration came from my mom’s church potluck table—she’d bring her famous deviled eggs and a separate bowl of potato salad every Memorial Day. One year I mashed the ideas together, and voilà. Now, whether we’re grilling burgers on the Fourth of July or laying out a buffet at a family reunion, this easy, mayonnaise-based Deviled Egg Potato Salad is always the first bowl to vanish. Plus, it’s got protein from those boiled eggs, so it’s more satisfying than your average side dish.
Why You’ll Love This Recipe
- No oven needed – everything’s stove-top and chill time.
- Ready in just over an hour, including chill time.
- Perfect balance of creamy potatoes and tangy deviled egg flavors.
- Crowd-pleasing at picnics, potlucks, BBQs, or lazy family dinners.
- Protein-packed with hard-boiled eggs for a more filling side dish.
- Mayonnaise-based but lightened with Greek yogurt (optional swap).
- Gluten-free and easily customizable for different diets.
- Great for make-ahead meal prep or a last-minute gathering.
Ingredients
- 2 lb Yukon Gold potatoes, scrubbed and cut into 1″ cubes (Russets work, but waxy spuds hold shape better)
- 6 large eggs (pasture-raised if possible), plus 2 more for garnish
- ½ cup mayonnaise (I like Duke’s or Hellmann’s)
- 2 Tbsp whole-milk Greek yogurt (for extra creaminess; skip for fully classic mayo-based)
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar or fresh lemon juice (adds brightness)
- 1 tsp sugar or honey (balances acidity)
- 1 celery stalk, finely diced (for crunch)
- 2 scallions, thinly sliced (or red onion for a sharper bite)
- 1 tsp celery seed or dill seed (optional aromatic twist)
- ¼ cup chopped fresh parsley (cilantro works too)
- Kosher salt and freshly ground black pepper, to taste
- Paprika, for garnish
Directions
- Boil the potatoes
Bring a large pot of salted water to a boil. Add potato cubes and cook until just tender—about 10 minutes. Test with a fork; they should yield without falling apart. Drain and set aside to cool slightly. - Hard-boil the eggs
Gently lower 6 eggs into simmering water and cover. After 10 minutes, transfer eggs to a bowl of ice water for 5 minutes. This stops cooking and makes peeling a breeze. - Peel and chop
Carefully peel cooled eggs. Reserve two eggs whole for garnish; chop the rest finely. You want small, even bits so every forkful has that deviled egg vibe. - Whip up the deviled egg dressing
In a medium bowl, stir together mayonnaise, Greek yogurt, Dijon, vinegar, sugar, celery seed, salt, and pepper until smooth. Fold in chopped egg whites. - Combine potatoes and dressing
Gently fold warm potatoes into the dressing. They absorb flavor best when still slightly warm. Taste and adjust salt or pepper if needed. - Add crunchy mix-ins
Toss in diced celery, scallions, and parsley. Fold carefully to maintain potato shape. If you like extra tang, a splash more vinegar goes a long way. - Chill for best results
Cover and refrigerate for at least 30 minutes. Chilling lets flavors meld, and the texture firms up. For an even tastier side, chill up to 2 hours. - Garnish and serve
Slice reserved eggs, fan or dice them atop the salad, then sprinkle with paprika. A handful of chopped chives or dill fronds adds fresh flair.
Servings & Timing
Yields: 8 generous servings
Prep Time: 20 minutes (chopping & mixing)
Cook Time: 15 minutes (potatoes + eggs)
Chill Time: 30–60 minutes (up to 2 hours for peak flavor)
Total Time: About 1 hour
Variations
- Bacon Bliss: Stir in crispy bacon bits for smoky crunch.
- Pickle Power: Add diced dill pickles or relish for extra tang.
- Curry Twist: Sprinkle in a teaspoon of curry powder for a spicy note.
- Vegan Swap: Use vegan mayo and “flax eggs” to mimic that deviled flavor.
- Avocado Edition: Mix in ripe avocado cubes instead of yogurt—rich and dreamy.
- Herb Heaven: Swap parsley for fresh dill, tarragon, or chervil for herbal depth.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Because this is a mayonnaise-based salad, freezing isn’t recommended—it’ll get watery once thawed. If you make it a day ahead, drain any excess liquid before serving to keep it creamy. No reheating needed—this side dish shines cold or at room temperature.
Notes
I’ve tested this recipe five different ways—using red potatoes, wavy cuts, no-greens versions, herb-heavy mixes, even ricotta instead of yogurt. The secret to perfect texture is even, bite-sized chunks and a good chill. If your potatoes release extra moisture overnight, just pour off the liquid before serving—problem solved. And between you and me, I sometimes sneak a spoonful right from the fridge.
FAQs
Q: Can I boil potatoes and eggs together?
A: You can, but different cooking times may leave spuds underdone or eggs overcooked. I prefer two pots so each turns out spot on.
Q: How do I peel eggs cleanly?
A: Use eggs that are at least a week old—they peel like a dream. And always shock them in ice water directly after boiling.
Q: Is this gluten-free?
A: Yes, naturally gluten-free—just double-check your mustard and mayo if you’re super sensitive.
Q: Can I scale this recipe for 20 guests?
A: Absolutely—just multiply ingredients, keeping the dressing ratio the same.
Q: My salad is too dry—help!
A: Stir in a bit more mayo or a splash of vinegar until you reach your preferred creaminess.
Q: Why do my potatoes fall apart?
A: Waxy potatoes (Yukon Gold, red potatoes) hold their shape better than starchy Russets.
Q: Can I add extra veggies?
A: Sure—peas, bell peppers, or snap peas all add color and crunch.
Q: How can I make it spicier?
A: A pinch of cayenne or a dash of hot sauce stirred into the dressing does the trick.
Conclusion
This Deviled Egg Potato Salad truly combines two classics into one show-stopping side dish. It’s easy to make, endlessly adaptable, and guaranteed to disappear at your next picnic, potluck, or backyard BBQ. Give it a try—snap a pic, leave a comment, and let me know how it turned out! If you love this, you might also enjoy my Grilled Corn and Cherry Tomato Salad for another fresh summer treat.
Deviled Egg Potato Salad
Ingredients
- 2 lb Yukon Gold potatoes scrubbed and cut into 1" cubes
- 6 large eggs pasture-raised if possible
- 1/2 cup mayonnaise I like Duke’s or Hellmann’s
- 2 Tbsp whole-milk Greek yogurt for extra creaminess; skip for fully classic mayo-based
- 2 Tbsp Dijon mustard
- 1 Tbsp apple cider vinegar or fresh lemon juice adds brightness
- 1 tsp sugar or honey balances acidity
- 1 stalk celery finely diced for crunch
- 2 scallions thinly sliced (or red onion for a sharper bite)
- 1 tsp celery seed or dill seed optional aromatic twist
- 1/4 cup chopped fresh parsley cilantro works too
- Kosher salt and freshly ground black pepper to taste
- Paprika for garnish
Instructions
- Bring a large pot of salted water to a boil. Add potato cubes and cook until just tender—about 10 minutes. Drain and set aside to cool slightly.
- Gently lower 6 eggs into simmering water and cover. After 10 minutes, transfer eggs to a bowl of ice water for 5 minutes. This stops cooking and makes peeling a breeze.
- Carefully peel cooled eggs. Reserve two eggs whole for garnish; chop the rest finely. You want small, even bits so every forkful has that deviled egg vibe.
- In a medium bowl, stir together mayonnaise, Greek yogurt, Dijon, vinegar, sugar, celery seed, salt, and pepper until smooth. Fold in chopped egg whites.
- Gently fold warm potatoes into the dressing. Taste and adjust salt or pepper if needed.
- Toss in diced celery, scallions, and parsley. Fold carefully to maintain potato shape.
- Cover and refrigerate for at least 30 minutes. Chilling lets flavors meld, and the texture firms up.
- Slice reserved eggs, fan or dice them atop the salad, then sprinkle with paprika. A handful of chopped chives or dill fronds adds fresh flair.
