Deviled Egg Potato Salad is a creamy, tangy twist on two beloved classics. It takes the comfort of a Southern-style potato salad and marries it with the zesty flavor of deviled eggs. The result is a rich and savory side dish with pops of paprika and crisp green onions that make it unforgettable at any barbecue or potluck.

What sets this dish apart is the texture and boldness. The creaminess of the yolk-mayo-mustard mixture coats tender potatoes perfectly, while the sliced hard-boiled eggs give you that signature deviled egg bite. Whether served cold or just slightly warm, it’s comfort food that feels elevated without being fussy.

What Kind of Potatoes Should I Use?

Waxy potatoes like Yukon Golds or red potatoes are ideal. They hold their shape better after boiling and don’t get mushy. If you prefer a creamier texture, Russets can work too, but be mindful of overcooking.

Ingredients for the Deviled Egg Potato Salad

Yukon Gold Potatoes
Their buttery flavor and soft texture make them the ideal base for absorbing the dressing.

Hard-Boiled Eggs
These give the salad its deviled egg soul. Slice or chop to your preference.

Mayonnaise
Adds richness and creaminess. Go full-fat for best flavor.

Yellow Mustard
Brings that tangy deviled egg bite and brightness.

Apple Cider Vinegar
Balances the creaminess with a hint of acidity.

Celery
Adds crunch and freshness.

Green Onions
Their mild sharpness complements the creamy base and gives the salad color.

Paprika
For that classic deviled egg sprinkle—smoky or sweet, depending on your taste.

Salt and Pepper
Season to taste, enhancing all the other flavors.

How To Make the Deviled Egg Potato Salad

Step 1: Cook the Potatoes

Peel (if preferred) and chop the Yukon Gold potatoes into bite-sized pieces. Place in a large pot and cover with cold salted water. Bring to a boil, then simmer for 10-12 minutes or until fork-tender. Drain and let cool slightly.

Step 2: Prepare the Eggs

Hard-boil the eggs by placing them in cold water, bringing to a boil, then simmering for 9-10 minutes. Cool in ice water before peeling. Chop or slice the eggs and set aside.

Step 3: Make the Dressing

In a large mixing bowl, combine mayonnaise, yellow mustard, and apple cider vinegar. Stir until smooth and creamy. Season with salt and pepper to taste.

Step 4: Mix It All Together

Add the cooked potatoes, chopped eggs, diced celery, and sliced green onions to the bowl with the dressing. Gently fold everything together until well combined, being careful not to mash the potatoes.

Step 5: Garnish and Chill

Sprinkle generously with paprika and extra green onions. Chill for at least 1 hour before serving to let the flavors meld.

Serving and Storing Deviled Egg Potato Salad

Serve this salad chilled or slightly cool. It’s perfect for picnics, BBQs, or even as a meal prep side for the week. To store, keep it in an airtight container in the fridge for up to 3 days. Give it a gentle stir before serving if any separation occurs.

Avoid freezing—the mayo and egg texture won’t hold up well.

Frequently Asked Questions

How far in advance can I make this?

You can make it up to a day in advance. The flavors only get better with time.

Can I use a different type of mustard?

Absolutely. Dijon will give it a slightly sharper flavor, while spicy brown mustard adds some heat.

Is this gluten-free?

Yes, all the ingredients are naturally gluten-free, but always double-check labels if you’re serving someone with sensitivities.

What can I use instead of mayonnaise?

Greek yogurt or sour cream can substitute, though the flavor will change slightly. You can also do a 50/50 mix.

Should I peel the potatoes?

Totally up to you. If you like a more rustic texture, leave the skins on. Otherwise, peel before boiling.

Can I add pickles or relish?

Yes, sweet relish or finely chopped dill pickles make great additions if you like a little extra tang and crunch.

Want More Salad Ideas with a Twist?

If you love this deviled egg potato salad, you’ll probably enjoy these other flavor-packed sides:

Creamy Dill Pickle Potato Salad for a tangy crunch.
Bacon Ranch Pasta Salad that brings bold flavor and texture.
Loaded Sweet Potato Salad with smoky bacon and maple notes.
Curried Chickpea Egg Salad if you’re craving something hearty and spiced.
Classic Macaroni Salad with a Kick for that timeless, peppery zing.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest salad board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go bold with smoked paprika? Add pickles for some zing?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better and tastier!

Deviled Egg Potato Salad

Author: Jam Scott
Total Time: 35 minutes + chilling
Yield: Serves 6-8

Print Recipe

Description

A creamy, tangy fusion of two classics—this Deviled Egg Potato Salad blends the richness of deviled egg filling with the soft texture of boiled potatoes. It’s loaded with flavor, crunch, and a paprika finish, perfect for gatherings or weekly meal prep.

Ingredients

2 pounds Yukon Gold potatoes, peeled and diced

6 large eggs

3/4 cup mayonnaise

2 tablespoons yellow mustard

1 tablespoon apple cider vinegar

2 celery stalks, diced

1/4 cup chopped green onions

1/2 teaspoon paprika (plus more for garnish)

Salt and pepper to taste

Instructions

Place diced potatoes in a pot of cold salted water. Bring to a boil and simmer for 10–12 minutes until fork-tender. Drain and let cool.
Hard-boil eggs by placing them in cold water, bringing to a boil, then simmering for 9–10 minutes. Cool in ice water, peel, and chop.
In a large bowl, mix together mayonnaise, mustard, and apple cider vinegar. Season with salt and pepper.
Add cooled potatoes, chopped eggs, diced celery, and green onions to the dressing. Gently fold to combine.
Sprinkle with paprika and additional green onions. Chill at least 1 hour before serving.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Side Dish