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Deviled Egg Potato Salad – Spend With Pennies


Deviled Egg Potato Salad is a delicious combination of two classic favorites and perfect for potlucks or barbecues!

Potatoes and deviled eggs come together in this salad tossed in a quick creamy dressing with just a little tang!

This easy Southern favorite is a creamy salad with just a few simple ingredients and heaps of flavor! Best of all, it’s made ahead of time.

bowl of Deviled Egg Potato Salad

A Perfect Potato Salad

There are countless versions of potato salad and this one is at the top of our list. If you like deviled eggs, you’ll love this recipe too. This varies from our Southern potato salad as it has a higher ratio of eggs.

  • Simple ingredients come together for a creamy potato salad full of flavor.
  • This version is jam-packed with lots of boiled eggs.
  • It’s an inexpensive side dish and great to feed a crowd (this recipe can be doubled or tripled).
  • This recipe is best made ahead and will last 4 days in the fridge.

The Best Potatoes for Potato Salad

We prefer a waxy type of potato when making potato salad. Our first choice is yellow potatoes (also called Yukons or Yukon Gold potatoes)! Red potatoes are another great option.

  • they’re lower in starch
  • they don’t fall apart and hold up well in this salad
  • peeling is optional
  • they have a slightly buttery flavor
ingredients for deviled egg potato salad on a wood board

How to Make Deviled Egg Potato Salad

This dish is the perfect combination of a potato salad recipe and the simple flavor of deviled eggs.

  1. Cook Eggs: Boil the eggs according to your favorite method (I love air fryer eggs, so easy).
  2. Cook Potatoes: Dice and boil potatoes. Drain and allow to cool.
  3. Prep Dressing: In a small bowl, mix the dressing (adding in some of the mashed egg yolks).
  4. Combine: Toss ingredients together and stir in the mayo/mustard mixture.

Season with salt and pepper. Right before serving, sprinkle a little paprika over the top for a pop of color! How perfect!

Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickle relish, fresh herbs, or parsley.

ingredients for deviled egg potato salad in a bowl

Make Ahead & Leftovers

This Deviled Egg Potato Salad recipe can be made ahead of time as long as it is kept in the refrigerator. As with any mayonnaise-based dishes (like macaroni salad or egg salad), keep it cold as possible (and out of the sun). 

Store leftovers in an airtight container in the refrigerator. To refresh it, simply give it a good stir and add a little extra salt and pepper! Potato salad does not freeze well.

Safe Serving Tip

If you are serving deviled egg potato salad on a buffet on a hot summer day, be sure to keep it chilled! Place the bowl of salad in another bowl (or casserole dish) with ice in it.

Ingredients for Deviled Egg Potato Salad in a bowl with a serving spoon

More Summer Salads We Love

bowl of Deviled Egg Potato Salad
4.94 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Deviled Egg Potato Salad

This easy Southern-inspired recipe produces a creamy potato salad with a fun twist!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

  • Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.

  • Drain and let the potatoes cool while you put together the rest of the salad.

  • In a small bowl whisk together dressing ingredients and set aside.

  • Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.

  • In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.

  • Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.

  • Sprinkle the top with paprika and serve!

I prefer to peel the potatoes but thin skinned potatoes (red or yellow) don’t need to be peeled. To cook the eggs, use one of the following methods:
  • Air Fryer (favorite method)
  • Instant Pot
  • Stovetop
      – Place eggs in a saucepan and cover water ½″ above the eggs.
      – Bring to a rolling boil over high heat. Once boiling, cover and remove from heat.
      – Let stand covered for 15-17 minutes (for large eggs).
      – Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.
Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickles, relish. I usually cook a few extra eggs so that I have extras to garnish the potato salad. This recipe can easily be doubled or tripled. Store leftover potato salad in the fridge in a covered container for up to 4 days. 
4.94 from 43 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Calories: 451 | Carbohydrates: 28g | Protein: 10g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 202mg | Sodium: 438mg | Potassium: 733mg | Fiber: 4g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 30mg | Calcium: 51mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish
Cuisine American
bowl of creamy Deviled Egg Potato Salad with a title
finished Deviled Egg Potato Salad with writing
bowl full of Deviled Egg Potato Salad with writing
ingredients in a bowl to make Deviled Egg Potato Salad with finished dish with writing


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