Looking for a delicious and creamy potato salad that is packed with flavor? This southern-style Deviled Egg Potato Salad combines two classics — it’s perfect for any potluck, barbecue, or picnic, or anytime side dish.
Deviled eggs are delicious on their own, but they take on a whole new level of deliciousness when combined with potato salad. This dish is the perfect blend of creamy and tangy, with just a hint of spice. The eggs and potatoes are both cooked to perfection, and the dressing is made with mayonnaise, mustard, and vinegar. This potato salad is sure to be a hit with everyone who tries it. You might also enjoy my recipes for loaded potato salad, traditional German potato salad and potato salad with dill relish. All uniquely wonderful potato salad recipes!
What Is Deviled Egg Potato Salad?
Deviled egg potato salad is a delicious and creamy potato salad that is packed with flavor. It is made with deviled eggs, potatoes, mayonnaise, mustard, and vinegar.
The ingredients in this recipe are kept nice and simple.
Potatoes. One of the main ingredients in potato salad is obviously potato. It is important to pick the right potatoes because different potatoes offer different things. In this case, I am using gold potatoes. You can also use red-skinned potatoes. Both of these types of potatoes have less starch than other potatoes.
Hard-Boiled Eggs. The “deviled” part comes in when you add spicy or zesty flavor to the filling, so the mustard, paprika, and to an extent, the vinegar, will be doing that for us with this recipe. You will be mixing the yolks of the eggs into the dressing and the whites will be chopped up and added to the rest of the salad.
The Dressing. The dressing is a classic mayo-based dressing. It is made just like making a deviled egg filling, with egg yolks, mayo, mustard and vinegar.
Can Egg Potato Salad Be Made Ahead of Time?
I love making this egg potato salad a day before I need it. The flavors combine and taste even better the next day. Be sure to store it in the refrigerator in an airtight container. When it comes time to eat the salad, stir it up to redistribute the ingredients and the dressing throughout. Feel free to add more mayonnaise if you think it’s dried out a bit or if you prefer a creamier consistency.
What Can I Add To My Deviled Egg Potato Salad?
If you want to add something to this potato salad, you have a number of accoutrements to choose from. Bacon is a popular item (with carnivores, of course), which gives the salad a salty, smoky flavor. Pickles — dill, sweet, or relish — make it a briny and tangy treat. Red, white or green onions add color to the dish and a bit of crunch. Pimentos or olives are more delicious add-ins, while grated cheese, such as Parmesan or cheddar, can make for a savory dish. As well, I have listed here paprika, as it is the traditional spice served on deviled egg salad but you can play around with fresh herbs, like dill, parsley, or chives.
How Long To Boil The Eggs
When you are making the hard-boiled eggs, you will place the eggs in a single layer in the saucepan. Cover the eggs with water and add a bit of salt. Bring the water to a boil and then let it boil for 3 minutes. Take the pan off the burner and let it sit, covered for 15 minutes.
Prep Time: 75 min.
Refrigerate Time: 60 min.
Serves: 8
Ingredients
- 3 lbs potatoes, peeled and cubed
- 10 large eggs
- 2 celery stalks, diced
- 1/2 cup diced sweet onion
- 1 – 1 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp white vinegar
- salt and pepper to taste
- 1/2 tsp paprika
Instructions
- Place the eggs in a large pot and fill with enough water to cover the eggs. Over medium-high heat, bring to a boil.
- Place a lid on the post and remove from the heat and let sit for 15 minutes. Remove the eggs and place in a bowl of cold water. Once the eggs are cool, peel them and set aside.
- Pull the cubed potatoes in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over medium heat and boil until just fork tender, about 15-20 minutes.
- Drain, place the potatoes in a bowl and put in the refrigerator. If you need a great mixing bowl set, this set of bowls from Amazon is my favorite.
- Cut 9 eggs in half, setting one egg aside for garnish.
- Remove the yolks and place in a large mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, mustard, vinegar, salt and pepper. Mix until well combined.
- Dice the egg whites and set aside.
- Remove potatoes from the fridge. Gently fold in the celery, onion, diced egg whites and mayonnaise mixture.
- Scoop potato salad into a large serving bowl.
- Top with egg garnish and paprika.
- Store in the refrigerator for at least an hour before serving. Serve chilled. This will keep the potato salad chilled for up to six hours.
FAQs
The older the egg, the easier it should be to peel. You can try steaming the eggs. Bring a pot of water to a boil. Not a lot of water is needed. Place a half-dozen eggs in a steam basket then place said basket atop the pot. Cover and let sit for 13 minutes. Once done, remove the eggs from the steam and let sit and cool naturally (i.e., no need to shock them with cold water).
I like to use real mayo. I prefer the flavor, but you can use a substitute like Miracle Whip.
Tabasco sauce or your preferred hot sauce will do the trick. Just add drops at a time and sample continuously so as not to overdo it.
How To Store Deviled Egg Potato Salad
You can keep it in the fridge in an airtight container for up to 3 days. When you’re ready to eat, as I mentioned above, add mayo if it looks a bit dry and stir it up to redistribute the ingredients. As much as I love to freeze leftovers of any kind, you can not freeze leftover potato. It simply does not freeze well. When you thaw the salad, the dressing is runny and the potatoes will be mushy.
If you liked this recipe, check out these others:
Deviled Egg Potato Salad
Ingredients
- 3 lbs potatoes peeled and cubed
- 10 large eggs
- 2 celery stalks diced
- 1/2 cup diced sweet onion
- 1 – 1 1/2 cup mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp white vinegar
- Salt and Pepper to taste
- 1/2 tsp paprika
Instructions
- Place the eggs in a large pot and fill with enough water to cover the eggs. Over medium high heat, bring to a boil.
- Place a lid on the post and remove from the heat and let sit for 15 minutes. Remove the eggs and place in a bowl of cold water. Once the eggs are cool, peel them and set aside.
- Pull the cubed potatoes in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil over medium heat and boil until just fork tender, about 15-20 minutes. Drain, place the potatoes in a bowl and put in the refrigerator.
- Cut 9 eggs in half, setting one egg aside for garnish. Remove the yolks and place in a large mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, mustard, vinegar, salt and pepper. Mix until well combined.
- Dice the egg whites and set aside.
- Remove potatoes from the fridge. Gently fold in the celery, onion, diced egg whites and mayonnaise mixture. Scoop potalad salad into a large serving bowl.
- Top with egg garnish and paprika. Store in the refrigerator for at least an hour before serving.
Nutrition
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Truly reminds me of my Mama’s potato salad (minus the celery-I’m allergic)!!! Sometimes I add seasoned cooked shrimp which makes it a complete meal!!!
The shrimp sounds like a nice addition!
That looks yummy! I’ve printed t he recipe and am going to make it sometime soon for a campground luncheon.