Deviled Egg Potato Salad Recipe

Why We Love This Recipe

We are crazy over my mom’s traditional (and BEST) Potato Salad recipe, as are thousands of people online! Yet if you really love deviled eggs, and want to mix things up, this Deviled Egg Potato Salad recipe is a lovely variation. Adding additional hard-boiled eggs and swapping up a few ingredients creates an extra luxurious texture for potato salad lovers. And the paprika, wow, it pumps up the flavor with all kinds of smoky, savory deliciousness! Serve this bold but comforting dish at barbecues, potlucks, picnics… Or, and I highly suggest this, make a large batch to keep on hand for casual lunches and dinners throughout the week. Anytime it’s on the table you can bet it’ll disappear fast. Pro Tip: Note that potato salad always tastes best on day two. When you have time, always make this recipe a day before serving.

Ingredients You Need

Russet potatoes – scrubbed, but no need to peel (or yukon gold potatoes) Hard-boiled eggs – peeled (see our fabulous Easy Way to Peel Boiled Eggs guide!) and chopped Mayonnaise – low fat, if you like Gherkin pickles + pickle juice – or other sweet pickles, diced (sub dill pickles or sweet pickle relish if you like) Dijon mustard – adds just the right kick of tangy flavor Fresh dill – chopped Paprika – smoky, earthy, slightly sweet, and perfectly bold Celery – chopped Sweet onion – peeled and chopped (or green onions) Salt and pepper – to taste

How to Make Deviled Egg Potato Salad

First, boil the potatoes. Cut the potatoes into quarters and place them in a large pot. Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. (Personally, I prefer to cook the potatoes this way.) Then peel the loosened skins off and chop them into small pieces. I just hate using a traditional veggie peeler! If this sounds like crazy talk, you can also peel the potatoes ahead of time and dice into 3/4 inch cubes. Then boil the potatoes to fork-tender, for about 10 to 12 minutes. Note: Time-wise, both methods are pretty equal. Personally, I prefer to cook the potatoes with the skins on and then peel them off. But go with the method you like! Meanwhile, chop the hard-boiled eggs, gherkin pickles, dill, celery, and sweet onion. Next, set out a large mixing bowl. Combine the mayonnaise, gherkin pickles, and juices, Dijon mustard, dill weed, and paprika in the bowl. Mix until smooth. Once the potatoes are fork-tender, drain off the water. Remove the loose peels and chopped potatoes into ½ – ¾ inch chunks. (You can leave some of the peels on if you like the texture of the peel.) It’s OK if the potatoes are soft and crumbly, this will add to the texture of the potato salad. Place the warm potato chunks into the dressing. Then add the chopped hard-boiled eggs, celery, and sweet onion. Gently fold the potato salad together until completely smooth. Then taste and salt and pepper as needed. Cover the potato salad and refrigerate for at least 4 hours. I love to make it the night before so it is perfectly chilled, creamy, and flavorful when it’s time to serve! Garnish with a sprinkle of extra dill if you like.

Serving Suggestions

Enjoy this potato salad with eggs alongside classic yummy comfort food main dishes. It is perfect to serve at backyard barbecues, potlucks, and just about any casual get-together! Here are a few of our favorite cookout proteins:

Burnt Ends (Brisket) Coffee Brushed Barbecue Ribs and unbelievably easy Instant Pot Baby Back Ribs Hamburgers (Seriously, it is the BEST hamburger patty recipe!) and Southern Comfort Dogs Smoked Chicken BBQ Chicken Pulled Pork or Shredded Chicken barbecue sandwiches

Want more crowd-pleasing sides? Serve deviled egg potato salad with other traditional cold potluck sides like traditional Macaroni Salad, Italian Pasta Salad, Baked Beans, and Southern Coleslaw.