Deviled Egg Potato Salad
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.
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.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing isn’t recommended due to the mayonnaise base. If potato salad is too dry, you can stir in more mayo or vinegar to adjust consistency.
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