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–+ servings
Deviled Egg Potato Salad

Deviled Egg Potato Salad

Rebecca Blumer
This deviled egg potato salad delivers creamy, tangy, smoky deviled-egg vibes fused with the comforting texture of classic potato salad. It's the hit dish no one can resist at cookouts and gatherings!
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Course Salad
Cuisine American
Servings 6 Servings
Calories 280 kcal

Equipment

  • Large Pot
  • Mixing Bowls
  • Saucepan

Ingredients
 

Main Ingredients

  • 2 pounds Yukon Gold or red potatoes scrubbed and cut into 1-inch chunks
  • 6 large eggs
  • 1/2 cup mayonnaise Duke's or your favorite
  • 2 tbsp Dijon mustard
  • 1 tbsp yellow mustard optional
  • 2 tbsp dill pickle relish or finely chopped dill pickles
  • 1 tbsp apple cider vinegar plus more to taste
  • 1 tsp Worcestershire sauce
  • 1/2 tsp smoked paprika plus more for garnish
  • 1/4 tsp cayenne or hot sauce optional
  • 2 ribs celery finely diced
  • 1/4 small red onion or 2 scallions, finely diced
  • 2 tbsp fresh dill chopped, or 1 tbsp parsley
  • 1/2 tsp kosher salt plus more for boiling water
  • 1/2 tsp black pepper

Instructions
 

  • Add potatoes to a pot, cover with water, salt well, and bring to a boil. Simmer 10–12 minutes until just fork-tender.
  • Meanwhile, place eggs in a saucepan, cover with water, bring to a boil. Turn off heat, cover, and let sit 10–12 minutes. Transfer to ice bath to cool completely.
  • Drain potatoes and return to warm pot for 3–5 minutes to steam-dry.
  • Peel eggs. Separate yolks and mash with mayo, mustards, relish, vinegar, Worcestershire, paprika, cayenne (if using), salt, and pepper until smooth.
  • Chop egg whites into small pieces. In a bowl, mix potatoes with celery, onion, and dill. Pour over deviled yolk dressing while warm and gently fold.
  • Fold in chopped egg whites. Adjust seasoning with vinegar, salt, or paprika. Add a splash of brine or milk if too thick.
  • Transfer to serving dish, dust with paprika, and chill at least 1 hour before serving. Garnish with dill or scallions.

Notes

Chill overnight for best flavor. To revive leftovers, stir in mayo, vinegar, or pickle brine. Avoid overcooking potatoes or skipping acid for maximum impact.

Nutrition

Calories: 280kcalCarbohydrates: 22gProtein: 7gFat: 18gSaturated Fat: 3gCholesterol: 140mgSodium: 480mgPotassium: 620mgFiber: 2gSugar: 2gVitamin A: 250IUVitamin C: 12mgCalcium: 30mgIron: 1.5mg
Keyword Deviled Eggs, Picnic, Potato Salad
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