Description

Creamy, tangy, and packed with comforting flavor, this deviled egg potato salad is the perfect marriage of two picnic classics. It combines soft, golden potatoes with the zesty, seasoned filling of traditional deviled eggs for a side dish that always stands out. Whether you’re making it for a holiday, cookout, or just as a weekday treat, it’s guaranteed to satisfy. Made with simple pantry ingredients and easy-to-follow steps, this is one of those dishes that people remember—and ask for again and again.

Ingredients

Scale

2 ½ pounds Yukon Gold or red potatoes, peeled and cubed
6 large eggs
¾ cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon yellow mustard
1 tablespoon apple cider vinegar
2 tablespoons sweet pickle relish
½ teaspoon paprika, plus more for garnish
Salt and pepper to taste
Optional: ½ cup finely diced celery
Optional: ¼ cup chopped red onion or scallions
Optional: 2 tablespoons chopped fresh dill or parsley

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Instructions

Boil potatoes until fork-tender, about 10–12 minutes. Drain and cool slightly.
Boil eggs, cool in ice water, then peel and separate yolks and whites.
Mash egg yolks in a bowl. Mix with mayonnaise, both mustards, vinegar, relish, paprika, salt, and pepper until smooth.
Dice egg whites and combine with potatoes in a large bowl. Add optional ingredients if using.
Pour the deviled egg mixture over the potatoes and mix gently until everything is coated.
Chill for at least 1 hour before serving. Garnish with paprika and herbs.

Notes

For extra flavor, use warm potatoes when mixing in the dressing.
Want a lighter version? Swap half the mayo for plain Greek yogurt.
Make it a meal by adding crumbled bacon or serving with grilled protein.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Side Dish
Method: Boiling
Cuisine: American

Nutrition

Serving Size: 8
Calories: 310
Sugar: 2g
Sodium: 410mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 6g
Cholesterol: 115mg