Deviled Egg Potato Salad
This Deviled Egg Potato Salad takes the creamy, tangy filling you love in deviled eggs and turns it into the dressing for potato salad. It’s an easy make-ahead side dish for BBQs, Easter, potlucks, and summer dinners.
Servings: 10
Calories: 250kcal
Ingredients
- 2 lb Yukon Gold potatoes cut into 1-inch chunks
- 8 large Eggs
- 1 cup celery finely diced
- 1/4 cup Red Onion finely diced
- 2 tbsp fresh chives chopped, plus more for garnish
Deviled Egg Dressing
- 3/4 cup Mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp Yellow Mustard
- 1/4 cup pickle juice
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Natural Ancient Sea Salt or more to taste
- 1/4 tsp Black Pepper
- 1/2 tsp Smoked Paprika plus more for garnish
Instructions
- Boil the potatoes in a large pot of salted water for about 12-14 minutes until tender and cooked through.
- Boil the eggs: At the same time, add the eggs into a large saucepan and cover with water. Bring the water to a boil and then cover the saucepan and remove from heat. Allow the eggs to stay covered for about 12 minutes. Then immediately move them to a bowl of ice water until they cool completely.
- Drain the potatoes well and then gently spread them out on a baking sheet to dry and cool.
- Peel the eggs and separate the white and yolks into different bowls. Chop the egg whites into pieces. Mash the yolks.
- Make the deviled egg dressing: Add the mayonnaise, Dijon mustard, yellow mustard, pickle juice, garlic powder, onion powder, salt, pepper and smoked paprika into the bowl with the egg yolks. Mix well until combined.
- In a large bowl, add the potatoes, celery, red onion, chives and egg whites. Give this a good toss.
- Pour the dressing over the potato mixture and gently toss until everything is coated in dressing. Cover and refrigerate for about an hour to allow the flavors to develop.
- When ready to serve, top with more fresh chopped chives and a good sprinkle of smoked paprika.
Notes
- Cool the potatoes before mixing: Let the potatoes cool after draining so they do not break apart or make the dressing loose.
- Use cold eggs for easier peeling: Let the eggs cool completely before peeling. You can also use Air Fryer Eggs if you want an easy hard-boiled egg option.
- Taste the dressing first: The potatoes will mellow the flavor, so the dressing should taste creamy, tangy, and well-seasoned before you fold it in.
- Make it ahead: You can make this up to 24 hours in advance. Stir before serving.
- Refresh leftovers if needed: If the salad thickens in the fridge, stir in a spoonful of mayo or a small splash of pickle juice.
Nutrition
Calories: 250kcal | Carbohydrates: 18g | Protein: 7g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 156mg | Sodium: 432mg | Potassium: 487mg | Fiber: 3g | Sugar: 1g | Vitamin A: 353IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 2mg
