Chunks of potatoes and hard-boiled eggs are tossed with a creamy deviled egg filling to create the best potato salad around! This recipe is perfect for picnics, barbecues, and potlucks.
Why you'll love this recipe
If you love deviled eggs, you're going to love this easy potato salad! I may be biased, but this is one of the best potato salad recipes you will ever find. I've tried many potato salad recipes and this one is definitely better than store bought!
What is deviled egg potato salad? Exactly what it sounds like! We combined two classic recipes- potato salad and deviled eggs- and created this phenomenal side dish!
This isn't your regular potato salad recipe - this one is loaded with tender potatoes, hard-boiled eggs, mustard, and mayonnaise- it's basically egg salad with potatoes. It's thick, it's creamy, and it's downright delicious.
Make this Creamy Deviled Egg Potato Salad for your next potluck or party and it'll be the star of the show! I make this potato salad often and pair it with Maid Rite Sandwiches, Iowa Pork Tenderloin Sandwiches, or classic hoagie sandwiches.
This easy recipe uses simple and classic ingredients. Here's what you'll need:
- Eggs. You'll need 10 large hard-boiled eggs.
- Russet potatoes. About 8 medium to large sized potatoes- washed and peeled.
- Onion. I like to use white onions for most of my potluck salad recipes.
- Mayo. I've used both Hellman's and Great Value for this recipe and they both turned out fantastic. I don't recommend using Miracle Whip.
- Vinegar. I use white vinegar for that irresistible tang.
- Mustard. You can't make potato salad without yellow mustard!
- Salt and pepper. Nothing fancy- just regular table salt and pepper.
- Paprika. This is optional but it sure makes an extra yummy presentation!
Make hard-boiled eggs
Place 10 eggs in a large pot and fill with cold water so the eggs are covered by at least an inch of water. Add in a teaspoon of vinegar and a pinch of salt.
Heat the pot over high heat and bring the water to a rolling boil. Turn off the heat, cover, and let sit for about 12 minutes. Remove the eggs with a slotted spoon and place them in a large bowl of ice water.
Peel the eggs. Don't worry, they'll be getting chopped up anyway, so they don't have to look perfect!
Try using older eggs for this recipe so they're easier to peel.
Chop the potatoes. Begin this recipe by scrubbing, peeling, and quartering the potatoes.
Boil the potatoes. In a large pot, cover the potatoes with cold water, bring the water to a boil, and boil uncovered for 15 to 20 minutes.The potatoes should be fork-tender and almost falling apart. Drain the potatoes and set them aside.
Chop the eggs. Slice the hard-boiled eggs in half. Put the yolks in a large bowl. Chop the egg whites and set them aside.
Make the sauce. Next, you will mash up the egg yolks, just like you would for deviled eggs. Using a fork seems to work the best for this. Add the mayo, mustard, vinegar, salt, and pepper, and whisk until smooth.
Mix the eggs with the potato salad sauce. Add the chopped egg whites and onion to the egg yolk mixture.
Cover and chill. Once the potatoes are cool enough to handle, dice them, and add them to the egg yolk mixture. Cover and chill for at least 1 hour or overnight before serving.
Sprinkle with paprika. Finish the best potato salad recipe by garnishing each serving with paprika.
Tips & tricks
Use Hellman's Mayonnaise. For this recipe, I use Hellman's Mayonnaise. Duke's Mayonnaise could be substituted but I do not recommend using Miracle Whip. It could throw the flavor way off and we don't want that!
Add chopped bacon. Because who doesn't love deviled eggs with bacon?!
Chill this easy potato salad overnight. I won't even lie- it's so hard to stay out of this salad! If you can, refrigerate this potato salad overnight for the best taste.
- 8-quart Stockpot. Easily boil eggs and potatoes in a large stockpot.
- Mixing Bowls. Whip up a batch of potato salad- large or small- with this mixing bowl set.
Refrigerator: Store in an airtight container for up to five days.
Freezer: I do not recommend freezing this recipe. It could dramatically change the texture and the dressing won't be as creamy.
More side dishes
Creamy Deviled Egg Potato Salad
- 10 hard boiled eggs peeled
- 3 to 4 lbs potatoes about 8
- 1 white onion diced
- 3 c mayo
- 2 tablespoon white vinegar
- ¼ c + 1 tbsp yellow mustard
- 2 teaspoon salt
- ½ teaspoon pepper
- paprika for garnish
- Scrub, peel, and quarter the potatoes. In a large pot, cover the potatoes with cold water, bring to a boil, and boil for 15 to 20 minutes. The potatoes should be fork-tender and almost falling apart.
- Drain the potatoes and set aside.
- Slice the hard-boiled eggs in half. Put the yolks in a large bowl, chop the egg whites and set them aside.
- Mash the egg yolks, just like you would for deviled eggs. Add the mayo, mustard, vinegar, salt, and pepper and whisk until smooth.
- Add the chopped egg whites and onion to the egg yolk mixture.
- Once the potatoes have cooled, dice them, and add them to the egg yolk mixture.
- Cover and chill at least 1 hour or overnight before serving. Garnish with paprika.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
This recipe is naturally gluten free.
Double or even triple this recipe for graduation parties, baby showers, BBQs, potlucks, family gatherings, Super Bowl parties, camping get togethers, and Labor Day or Memorial Day weekend parties.
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