If you’ve ever stood at a picnic table trying to decide between deviled eggs and classic potato salad, I’ve got good news for you. You don’t have to choose.
This Deviled Egg Potato Salad brings both together into one creamy, tangy, slightly sweet side dish that tastes like summer in a bowl. It’s rich but balanced. Comforting but bright. Familiar but just different enough to make people ask, “Wait… what’s in this?”
Whether you’re planning a Fourth of July cookout, an Easter brunch, or just need a reliable picnic potato salad recipe, this creamy deviled egg potato salad checks every box.
Let’s get into it.
Deviled Egg Potato Salad: Why This Recipe Works So Well
Deviled Egg Potato Salad works because it blends two nostalgic classics into one cohesive, flavor-packed dish.
Instead of just tossing chopped hard boiled eggs into a traditional potato salad with mustard and mayo, we actually treat the yolks like we’re making deviled eggs. That means:
- Mashed egg yolks
- Creamy mayonnaise dressing
- Dijon mustard
- Yellow mustard
- Stone-ground mustard
- Sweet pickle relish
That deviled-style dressing coats tender potatoes and chopped egg whites, creating something richer and more flavorful than old fashioned potato salad with eggs.
The result? A southern deviled egg potato salad that tastes like it belongs at every backyard BBQ.
And here’s the thing you need to know: this make ahead potato salad tastes even better the next day.
Deviled Egg Potato Salad Ingredients You’ll Need
Deviled Egg Potato Salad doesn’t require anything fancy. In fact, you probably have most of these ingredients in your kitchen right now.
The salad base:
- 2 pounds russet potatoes for potato salad (Yukon Gold potatoes work too)
- 10 hard boiled eggs
- 3 celery stalks, diced
- ½ red onion, finely diced
- ⅓ cup green onions, sliced
The deviled-style dressing:
- 1¼ cup mayonnaise dressing
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone ground mustard
- ½ cup sweet pickle relish
- Salt and black pepper to taste
For garnish:
- Paprika garnish
- Fresh dill garnish
- Extra halved eggs (optional but beautiful)
Russet potatoes give you that soft, creamy bite people expect in a classic American potato salad. Meanwhile, Yukon Gold potatoes hold their shape a little better if you prefer more structure.
Either way, this BBQ side dish recipe turns out rich and satisfying.
Deviled Egg Potato Salad Step-by-Step Instructions
Deviled Egg Potato Salad is easy, but there are a few key techniques that make a big difference.
First, let’s talk about how to boil eggs perfectly.
Place your eggs in a pot and cover with cold water. Start cold — dropping eggs into hot water can cause cracking. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 15 minutes.
Transfer to an ice bath immediately. This makes peeling easier and helps prevent overcooking.
If you’ve ever wondered how to peel hard boiled eggs easily, here’s the trick: slightly older eggs peel better than very fresh ones. The air pocket inside is larger, which helps separate the shell.
Next, cook the potatoes.
Place cubed potatoes in cold, salted water. Bring to a boil and cook for 8 to 10 minutes until fork tender. Not mushy. Not falling apart. Just tender.
If you’ve ever asked yourself how to keep potato salad from getting mushy, this is where it matters most. Overcooking is the main culprit.
Drain immediately and rinse with cold water to stop the cooking process. Let them cool completely before mixing.
Now for the deviled part.
Cut the hard boiled eggs in half. Remove the yolks and mash them in a bowl. Add the mayonnaise dressing, Dijon mustard, yellow mustard, stone ground mustard, sweet pickle relish, salt, and pepper.
Stir until smooth and creamy.
Chop the egg whites separately and add them to a large mixing bowl along with the cooled potatoes, celery, red onion, and green onions.
Gently fold in the yolk dressing.
Chill for at least one hour before serving. Overnight is even better.
Deviled Egg Potato Salad Make Ahead Tips
Deviled Egg Potato Salad is one of the best make ahead potato salad options out there.
The flavors deepen as it sits. The mustard blends into the mayo. The potatoes absorb the creamy deviled egg mixture.
If you’re prepping for:
- Easter side dish recipe
- Fourth of July side dish
- Father’s Day cookout recipes
- Church picnic food
- Potluck recipe idea
Make it the day before.
Store it in an airtight container and refrigerate up to three days.
If you’re planning a big summer gathering, you can also build your full spread using Mini Coffee Cheesecakes
And for grilling inspiration, check out Firecracker Red White and Blue Cake menu ideas
Deviled Egg Potato Salad Variations and Add-Ins
For a smoky twist, add crispy bacon. Bacon and deviled eggs just make sense together.
For heat, stir in diced jalapeño or a pinch of cayenne. A spicy deviled egg potato salad adds a fun kick to any summer cookout side dish spread.
Want protein? Add diced ham or grilled chicken. It transforms this picnic potato salad recipe into something hearty enough for lunch.
Deviled Egg Potato Salad Serving Ideas
Deviled Egg Potato Salad pairs perfectly with:
- Grilled burgers
- BBQ ribs
- Pulled pork sandwiches
- Fried chicken
- Grilled steak
- Honey garlic shrimp
It’s the kind of creamy deviled egg potato salad that rounds out smoky meats beautifully.
Deviled Egg Potato Salad Storage and Safety
Let’s talk about how long does potato salad last in fridge.
Deviled Egg Potato Salad stays fresh for up to three days when stored in an airtight container.
Place a paper towel inside the container to absorb excess moisture.
Can you freeze potato salad? Technically yes, but it’s not recommended. Mayo-based dressings separate when frozen, and the texture changes significantly.
For best results, keep it refrigerated and serve chilled.
Deviled Egg Potato Salad FAQs
What are the best potatoes for potato salad?
Russet potatoes are soft and creamy. Yukon Gold potatoes hold their shape better. Both are great choices for Deviled Egg Potato Salad.
Why is my potato salad watery?
Usually because the potatoes weren’t cooled fully before mixing or they weren’t drained properly.
Why is my potato salad mushy?
Overcooked potatoes are the most common cause. Cook until fork tender and no further.
Is this a good Easter potato salad?
Absolutely. The deviled egg element makes it especially perfect as an Easter side dish recipe.
Deviled Egg Potato Salad Nutrition Overview
Per serving (approximately):
- Calories: 457
- Protein: 12g
- Carbohydrates: 29g
- Fat: 33g
- Cholesterol: 266mg
It’s rich, satisfying, and meant to be enjoyed at gatherings.
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Deviled Egg Potato Salad (Creamy, Classic, and Perfect for Every Cookout)
Description
Deviled Egg Potato Salad is creamy, tangy, and perfectly balanced for every cookout. This classic side dish combines tender potatoes with a rich deviled egg-style dressing made from mashed yolks, mayonnaise, mustard, and sweet relish for a nostalgic, flavor-packed bowl.
Ingredients
- 2 pounds russet potatoes, cubed
- 10 hard boiled eggs
- 3 celery stalks, diced
- 1/2 red onion, finely diced
- 1/3 cup green onions, sliced
- 1 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1 teaspoon stone ground mustard
- 1/2 cup sweet pickle relish
- Salt to taste
- Black pepper to taste
- Paprika for garnish
- Fresh dill for garnish
- Extra halved eggs for garnish (optional)
Instructions
- Place eggs in a pot and cover with cold water.
- Bring to a boil, remove from heat, cover, and let sit for 15 minutes.
- Transfer eggs to an ice bath and peel once cooled.
- Cut eggs in half and separate yolks from whites.
- Mash egg yolks in a bowl.
- Add mayonnaise, Dijon mustard, yellow mustard, stone ground mustard, sweet pickle relish, salt, and pepper to the yolks and stir until smooth.
- Chop egg whites and set aside.
- Place cubed potatoes in cold salted water and bring to a boil.
- Cook for 8–10 minutes until fork tender but not mushy.
- Drain potatoes and rinse with cold water to stop cooking.
- Allow potatoes to cool completely.
- In a large bowl, combine cooled potatoes, chopped egg whites, celery, red onion, and green onions.
- Gently fold in the deviled yolk dressing until evenly coated.
- Chill for at least 1 hour before serving.
- Garnish with paprika, fresh dill, and extra halved eggs if desired.
Notes
For best flavor, make this potato salad a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Do not freeze as the mayonnaise dressing may separate.
Deviled Egg Potato Salad Final Thoughts
Deviled Egg Potato Salad isn’t just another BBQ side dish recipe. It’s a nostalgic, creamy, tangy bowl of comfort that brings people together.
It combines the bold flavor of deviled eggs with the heartiness of classic American potato salad. It works for Easter, summer cookouts, potlucks, and weeknight dinners.
If you’ve been looking for the best deviled egg potato salad recipe, this one delivers flavor, texture, and reliability every single time.
Make it once, and it’ll become your signature dish.
And trust me, someone will ask you for the recipe before the day is over.
For more delicious recipe ideas, check out our Pinterest page at virlerecipes. Happy cooking!