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Deviled Egg Potato Salad

Deviled egg potato salad combines classic potato salad with chopped hard-boiled eggs and a tangy deviled-style mustard dressing. Cubed, tender potatoes fold into a creamy yellow mixture, then chill until sliceable and picnic-ready.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb potatoes
  • 6 hard-boiled eggs
  • 0.5 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp paprika plus more for garnish
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Cook and cool
  1. Boil the cubed potatoes in boiling water until tender, 15 to 20 minutes, then drain and cool completely until no steam rises from the cubes.
Build the salad
  1. Combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions in a large bowl so the ingredients are evenly distributed.
  2. Mix mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper in a separate bowl until the dressing looks thick and uniformly yellow with no dry streaks.
  3. Pour the dressing over the potato mixture and fold gently, turning from the bottom up until everything is coated and glossy.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so it sets and the flavors meld, 2 to 3 hours total for best texture.
  2. Garnish with extra paprika right before serving so you see a fresh dusting on the creamy surface.

Notes

Pro tip: cool the potatoes thoroughly before mixing to prevent a runny dressing. Store covered in the refrigerator for up to 4 days; the flavor often improves after 24 hours. Freezing is not recommended because the potatoes and eggs can get watery after thawing. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier, slightly lower-fat creamy dressing.