Deviled Egg Potato Salad is a Southern favorite that blends two classic picnic dishes into one creamy, tangy, and flavorful side. It’s ideal for summer gatherings, potlucks, and cookouts.
Deviled Egg Potato Salad
Deviled eggs and potato salad share many of the same ingredients—mayonnaise, mustard, vinegar, and a bit of relish—so combining them makes perfect sense. The result is a rich, creamy potato salad with the distinctive flavor of deviled egg filling folded in. This easy recipe is one of our go-to summer sides and always disappears fast at gatherings.
What’s In Deviled Egg Potato Salad?
This version keeps the ingredient list straightforward, focusing on familiar pantry staples and fresh eggs.
- Potatoes. For best texture and flavor, use Yukon Golds or red potatoes. This recipe calls for about 3–4 pounds, which yields tender, creamy cubes that hold up well in the dressing.
- Hard boiled eggs. Twelve hard boiled eggs give this salad its deviled-egg character. The yolks are mashed into the dressing for richness and tang, while the chopped whites add texture throughout the salad.
- The dressing. The creamy dressing is made much like a deviled egg filling—mayonnaise, mustard, a splash of white vinegar, and dill or sweet relish. It’s simple but packs the classic deviled-egg flavor.
Can You Make Deviled Egg Potato Salad Ahead of Time?
Yes. Making the salad a day ahead is recommended. Chilling overnight allows the flavors to meld, and the dressing will coat the potatoes and eggs beautifully. Store covered in the refrigerator until serving.
Can You Freeze Potato Salad?
Potato salad does not freeze well. Thawed potatoes tend to become mushy and the mayo-based dressing can separate, leaving a watery texture. For best results, do not freeze this salad.
How to Make Hard Boiled Eggs for Potato Salad
Place eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat, then remove the pot from the heat and cover. Let the eggs sit in the hot water for 8–10 minutes. Drain and transfer to an ice water bath to cool. Once cooled, peel and prepare as directed.
More Summer Cookout Recipes You’ll Love
- Best Southern Potato Salad — a creamy, zesty potato salad with a hint of spice that’s a crowd-pleaser.
- Dill Pickle Pasta Salad — a tangy pasta salad for dill lovers.
- Pizza Pasta Salad — pasta tossed with Italian dressing and favorite pizza toppings.
- Easy Homemade Fruit Salad — a fresh, simple side perfect for cookouts.
- Berry Cheesecake Salad — a sweet, festive finish to any summer meal.
Deviled Egg Potato Salad
Ingredients
- 4 pounds potatoes about 8 large
- 12 hard boiled eggs
- 1 ½ cups mayo
- ¼ cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
Instructions
- Cut potatoes in half and place in a large pot. Cover with cold water and bring to a boil. Cook until tender, about 15 minutes. Drain and transfer potatoes to a bowl, then chill in the refrigerator. When cool enough to handle but still warm, peel and cube.
- Peel the hard boiled eggs and slice them in half. Place the yolks in a mixing bowl and set the whites aside.
- Mash the yolks until crumbly, then whisk in the mayo, mustard, and white vinegar until smooth and creamy.
- Fold the dill relish into the yolk mixture.
- Chop the egg whites and add them to the diced potatoes. Gently fold in the yolk dressing until the potatoes are evenly coated.
- Season with salt and pepper to taste.
- Chill at least 1 hour before serving; overnight refrigeration is best for fully developed flavor.
Notes
- Customize it: Stir in cooked bacon, diced celery, green onions, sweet onion, jalapeños, pimentos, or a few dashes of hot sauce to vary the flavor.
- If you prefer a slightly sweeter salad, use sweet relish instead of dill relish.
- This salad should be chilled before serving—plan for at least an hour, though overnight yields the best flavor.
- Yukon Gold or red potatoes work well for a creamy texture that holds its shape.
Nutrition
Calories: 362 kcal |
Carbohydrates: 20 g |
Protein: 11 g |
Fat: 27 g
UPDATE INFO: This recipe was originally published in May 2016 and was updated with new photos and video in May 2020.