Deviled Egg Potato Salad Recipe

This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. This easy potato salad has all the flavor of deviled eggs in a hearty side dish that is perfect for potlucks or barbecues.

This Deviled Egg Potato Salad is a tangy, creamy side dish that goes great with any summer meal!

If I had to choose my favorite dinner, it would be our Easy Smoked Brisket with all my favorite barbecue side dishes like our Famous Dave’s Cornbread Muffins and our Loaded Baked Beans.

Growing up, our Mom made potato salad for every potluck and barbecue.

My sister Camille, brought these Loaded Deviled Eggs to a family dinner recently and I’ve been dreaming about them ever since.

Those delicious deviled eggs inspired the fun twist on this potato salad recipe.

I love our Mom’s Potato Salad, Red Potato Salad and Loaded Baked Potato Salad, but this might be the best potato salad recipe of them all!

Looking for another way to use hard boiled eggs? Try our classic egg salad recipe!

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HOW TO MAKE POTATO SALAD:

A little preparation can go a long way with this recipe.  The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs.

You can see how make hard boiled eggs in our Instant Pot here.  Otherwise, you can follow the instructions below.

Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.

Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat.

Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water.  Once cool, peel the eggs.

Cut the eggs in half, remove the yolks and place them in a large mixing bowl.  Coarsely chop the egg whites and set aside.

Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.

Fold in hardboiled eggs, cooked potatoes, diced celery and green onions and mix until incorporated.

Sprinkle paprika on top for garnish, cover and refrigerate until serving.

We love serving this Deviled Egg Potato Salad with these main dishes:

• Grilled Lemon Chicken
• Easy Smoked Ribs
• Hawaiian Grilled Chicken
• Juicy Marinated Steak

The Best Summer Potluck Recipes:

• Loaded Broccoli Salad
• Layered Cobb Salad
• Slow Cooker Baked Beans
• Tortellini Pasta Salad
• The Best Pasta Salad Recipe
• The BEST Easy Deviled Eggs
• Mom’s Easy Potato Salad
• BBQ Macaroni Salad

Serves: 8

Deviled Egg Potato Salad Recipe

Traditional potato salad with a fun twist of deviled eggs.

Prep Time 25 mins

Cook Time 20 mins

Total Time 45 mins

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Ingredients

• 10 eggs
• 6 russet potatoes (peeled and cubed)
• 1 cup mayonnaise
• ¼ cup yellow mustard
• ½ cup sweet pickle relish
• salt and pepper, to taste
• 2 celery stalks diced
• 1 bunch green onions diced
• ½ teaspoon paprika

Instructions

• Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
• Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
• Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
• Coarsely chop the egg whites and set aside.
• Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
• Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
• Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Notes

• The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs. You can see how make hard boiled eggs in our Instant Pot here. 

Nutrition

Calories: 297 kcal · Carbohydrates: 38 g · Protein: 11 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 209 mg · Sodium: 508 mg · Potassium: 773 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 539 IU · Vitamin C: 10 mg · Calcium: 60 mg · Iron: 3 mg

Equipment

• large pot
• Large Mixing Bowl
• Fork

Recipe Details

Course: Salad, Side Dish

Cuisine: American

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