Introduction

This Deviled Egg Potato Salad combines the creamy, tangy flavors of classic deviled eggs with tender potatoes for a delightful twist on a beloved side dish. Perfect for picnics, potlucks, or family dinners, it’s easy to prepare and sure to impress.

A large bowl filled with a creamy pale yellow potato salad mixed with small bits of green celery, purple onion, and white chunks of boiled egg scattered throughout, creating a textured look. On top, there are three halves of boiled eggs placed in the center, showing bright yellow yolks sprinkled with red paprika and chopped green dill leaves. The bowl is set on a surface with a white marbled texture, and there is a blurred green celery stalk, a wooden spoon, and a small bowl of red sauce in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 eggs
2 lbs russet potatoes, peeled and cubed
3 stalks celery, diced
1/2 red onion, finely diced
1/3 cup green onions, diced
1 ¼ cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon yellow mustard
1 teaspoon stone-ground mustard
1/2 cup sweet pickle relish
Salt and pepper, to taste
1/2 teaspoon paprika
2 hard-boiled eggs, halved (for garnish)
Fresh dill, diced (for garnish)

Instructions

Step 1: Place the 10 eggs in a large pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs stand in hot water for 15 minutes.
Step 2: Transfer the eggs to a bowl of ice-cold water to cool. Once cool, peel and set aside.
Step 3: In another large pot, add the cubed potatoes and cover with water. Bring to a boil over medium-high heat and cook for 8-10 minutes until the potatoes are tender but not falling apart.
Step 4: Drain the potatoes and rinse them immediately with cold water to stop cooking. Set aside.
Step 5: Cut the peeled eggs in half and carefully remove the yolks. Place the yolks in a medium bowl.
Step 6: Add mayonnaise, dijon, yellow, and stone-ground mustards, sweet pickle relish, salt, and pepper to the yolks. Mash and stir until smooth and fully combined.
Step 7: Coarsely chop the egg whites and place them in a large mixing bowl.
Step 8: Add the cooked potatoes, diced celery, red onion, and green onions to the bowl with egg whites.
Step 9: Pour the yolk dressing over the mixture and gently fold to combine everything evenly.
Step 10: Sprinkle paprika on top, cover the salad, and refrigerate until ready to serve.
Step 11: Before serving, garnish with the halved hard-boiled eggs and fresh diced dill for a beautiful and flavorful finish.

Tips & Variations

For a creamier salad, add a bit more mayonnaise or a spoonful of sour cream to the yolk mixture.
Try swapping russet potatoes for Yukon gold for a slightly buttery flavor and firmer texture.
Add a dash of hot sauce or cayenne pepper to the yolk dressing for a spicy kick.
Fresh herbs like chives or parsley can be added alongside the dill for extra freshness.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving, and if needed, let it sit at room temperature for 15 minutes to soften the flavors. It’s best enjoyed cold or slightly chilled.

How to Serve

The image shows a bowl filled with a chunky yellow and white salad that has three visible layers: a base of creamy pale yellow dressing mixed with diced hard-boiled eggs, light green celery, and small bits of purple onion, topped with bright green dill sprigs scattered around. On the right side of the bowl, two slices of hard-boiled egg with bright yellow yolks sit on top, slightly sprinkled with paprika. The bowl is white, placed on a white marbled surface, with fresh celery and herbs in the blurred background. A striped yellow and white cloth is partly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s actually better when made a few hours in advance or the day before, as the flavors have more time to meld together.

What type of potatoes work best?

Russet potatoes are great for their absorbent texture, but Yukon gold potatoes add a buttery flavor and hold their shape well too. Avoid waxy potatoes to prevent the salad from becoming too mushy.