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Jill Mills
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This deviled egg potato salad is packed with all the flavors you love in deviled eggs, tossed together in a quick and easy summer side dish! This recipe combines starchy potatoes and boiled eggs with a sweet-tangy dressing that you can make with a handful of ingredients.
Today, we’re combining two popular summertime sides: potato salad and deviled eggs. This ultra-creamy, flavorful deviled egg potato salad pairs deliciously with grilled meats, corn on the cob, hot dogs, and burgers. It’s perfect for cookouts!
Featured Comment
Very much like my mother used to make for potlucks, altho she used fresh scallions and fresh celery and sometimes dill pickles, sometimes sweet pickle relish.
Why You’ll Love This Deviled Egg Potato Salad Recipe
- Smooth and tangy. The dressing for this potato salad is a mouthwatering combination of creamy mayonnaise, sweet-tangy pickle relish, umami-packed Worcestershire sauce, and a few simple seasonings. All the flavor you love in a deviled egg filling!
- Easy. Once you’ve combined your ingredients, it’s as simple as popping the salad into the fridge to chill before serving.
- Versatile. This deviled egg potato salad is as easy to serve as it is to customize. Change up the ingredients as you like, and take this salad along to all your summertime occasions. It’s the perfect side dish for barbecues and picnics.
Looking for more easy potato salad recipes to make this summer? Try this smashed potato salad and this loaded potato salad, too.
What You’ll Need
This potato salad recipe keeps it simple with just a handful of fridge and pantry ingredients. Of course, you can always change up the add-ins to suit (more on that later!). For now, here are some notes on the key ingredients. Scroll to the recipe card for a printable list with amounts.
- Eggs –I hard boil the eggs at the same time that I cook the potatoes. You can also hard boil eggs using your preferred method (like the oven) if you’d rather cook them separately.
- Russet Potatoes – I recommend Russet potatoes, but any type of potato works in this salad. Peel and dice the potatoes before you boil them.
- Mayo –Use your favorite brand of classic mayonnaise, such as Hellman’s or Duke’s. You can make this salad with Miracle Whip, but the flavor will be a bit sweeter. Consider using less sweet relish in this case.
- Mustard –Yellow mustard works well here, or you can use hot brown mustard or Dijon.
- Sweet Pickle Relish – The sweet pickles add a bit of tang and gives this salad extra oomph.
- Hot Sauce – I like to use a dash of hot sauce (like Tabasco) to give the potato salad some kick. Use any hot sauce you’d like, or you can skip it altogether if spice isn’t your thing.
- Worcestershire Sauce –For a hit of umami. Soy sauce is a good substitute.
- Seasonings –Onion powder, sweet or smoked paprika, celery seed, salt, and pepper.
How to Make Deviled Egg Potato Salad
Making this potato deviled egg salad is super simple. Follow the steps below, and scroll to the recipe card for the printable instructions.
- Prep the potatoes. Peel your potatoes, wash them, and cut them into cubes.
- Boil the eggs and potatoes. Add the whole eggs and chopped potatoes to a pot of boiling water. Allow them to cook together. After 15 minutes, remove the eggs and plunge them into cold water.Check your potatoes to ensure they’re fork-tender before you remove them from the pot.
- Assemble the salad. Let the potatoes cool. Then, add the potatoes to a mixing bowl with the eggs and dressing ingredients. Give everything a good mix.
- Serve. Serve right away, or cover the potato salad and chill it in the fridge.
Tips & Variations
I’m always finding new ways to put a fresh spin on this easy deviled egg potato salad recipe, and I’m sure you will, too. Here are some quick variation ideas:
- Use another kind of potato. The starches in Russet potatoes make this potato salad extra creamy. If you’d prefer a less starchy potato, you can use a waxy potato instead, like baby potatoes or red potatoes. The texture of the salad will be different.
- Add crunch. Add diced celery, or chopped nuts, like walnuts.
- Protein. Jazz up this salad with cooked crumbled bacon, like I do in my potato salad with bacon (it’s quick and easy to make bacon in the air fryer). You can also add in diced ham.
- Herbs. Garnish your potato salad with chopped fresh herbs, like basil, chives, or green onions.
Serving Suggestions
We love serving this deviled egg potato salad as a summer side dish with grilled hamburgers and hot dogs, or BBQ pulled chicken sandwiches. It goes great with more easy sides like corn on the cob and homemade copycat KFC coleslaw. It’s also perfect for holidays! Serve it for Easter brunch, or take it along to a 4th of July party to pair with something sweet, like a red, white, and blue cheesecake salad.
How to Store Homemade Potato Salad
This deviled egg potato salad is even better when it’s made ahead. I like making it a day in advance to give it plenty of time to chill in the fridge before serving. Leftover potato salad can be stored in an airtight container or tightly wrapped in plastic wrap, and refrigerated for 3-4 days. I don’t recommend freezing potato salad, as the ingredients won’t hold up well.
More Summer Side Dishes
- Macaroni Salad
- Cowboy Pasta Salad
- Broccoli Salad
- Watermelon Salad
5 from 1 vote
Deviled Egg Potato Salad
This deviled egg potato salad combines two favorite summer sides into one easy recipe! With starchy potatoes and boiled eggs tossed together in a creamy, sweet-tangy dressing.
Servings: 12 servings
Prep: 15 minutes mins
Cook: 20 minutes mins
Chill Time: 2 hours hrs
Total: 2 hours hrs 25 minutes mins
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Ingredients
- 8 eggs
- 6 russet potatoes
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
Instructions
Peel, wash and cube the potatoes.
In a large pot add the potatoes and eggs.
Cover with water and place over high heat.
Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
Remove the eggs from the pot and place into a bowl of cold water.
Drain the potatoes and set aside to cool.
In a large bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce and hot sauce.
Using a fork mash the eggs into the potatoes and stir to combine all the ingredients.
Sprinkle a little extra paprika on the top for color.
Last Step:
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Notes
- Store leftovers in an airight container in the fridge for up to 3 days.
- You can use fresh celery if your prefer instead of the seeds.
- You can add bacon the potato salad if you like.
Nutrition
Calories: 272kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 117mg | Sodium: 527mg | Potassium: 517mg | Fiber: 2g | Sugar: 4g | Vitamin A: 384IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 2mg
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Categories:
- Recipes
- Salads
- Side Dishes
- Summer
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