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4.67 from 3 votes

Deviled Egg Potato Salad Recipe

Traditional potato salad with a fun twist of deviled eggs.
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: American
Keyword: BBQ Side, best salad, Deviled Eggs, potato salad
Servings: 8
Calories: 297kcal


  • large pot
  • Large Mixing Bowl
  • Fork


  • 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


  • 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.


  • 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


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