Easy way to make Deviled Egg Potato Salad (Perfect for potlucks or barbecues)

Deliciously combining two traditional favorites, deviled egg potato salad is ideal for potlucks and barbecues.

This deviled egg potato salad combines potatoes and deviled eggs with a fast, creamy dressing that has just the right amount of tang.

This creamy salad has just a few basic ingredients yet is a classic Southern favorite. Best of all, it is prepared in advance.

The Ideal Potato Salad

This potato salad tops our list of the many varieties there are to choose from. You’ll adore this dish if you enjoy deviled eggs. This has more eggs than the potato salad we often have in the South.

• Simple ingredients combine to create a flavorful, creamy potato salad.
• This version contains a ton of boiled eggs.
• It’s a cheap side dish that works well for feeding a large group (this recipe can be doubled or tripled).
• This recipe is best prepared in advance and kept for 4 days in the refrigerator.

Which Potatoes Make the Best Potato Salad?

When cooking potato salad, we use a waxy variety of potatoes. Yellow potatoes, commonly known as Yukons or Yukon Gold potatoes, are our top pick! An additional excellent choice is red potatoes.

• They have a somewhat buttery flavor,
• are lower in starch,
• don’t break apart,
• and hold up well in this salad.

Making Deviled Egg Potato Salad

Deviled eggs’ straightforward flavor and a potato salad recipe come together in this meal to create the ideal dinner.

1. Cook Eggs: Boil the eggs using your preferred technique (I love air fryer eggs, so easy).
2. Cook potatoes by boiling and dicing them. Drain, then let things cool.
3. Prep Dressing: Combine the dressing in a small bowl (adding in some of the mashed egg yolks).
4. Combine: Mix the mayo and mustard before tossing the contents together.

Add salt and pepper to taste. Add a little paprika to the top right before serving to add color! How ideal!

Bacon, dill pickles, red onions, pimentos, chives, sweet pickle relish, fresh herbs, or parsley are all acceptable additions.

Ahead of time and leftovers

If kept in the refrigerator, this deviled egg potato salad recipe can be prepared in advance. Keep it as cool as you can, just like with other mayonnaise-based foods (like macaroni salad or egg salad) (and out of the sun).

Keep leftovers in the refrigerator in an airtight container. Simply give it a nice swirl and some additional salt and pepper to revive it! It is difficult to freeze potato salad.

Tip for safe serving

On a hot summer day, keep the deviled egg potato salad refrigerated if you are serving it at a buffet. Put the salad bowl in a bowl (or casserole dish) that has ice in it.

Deviled Eggs Potato Salad

This straightforward recipe for creamy potato salad with a unique twist is inspired by the South.

Ingredients

• 2 pounds of yellow potatoes peeled and diced into 1-inch cubes
• 8 hard-boiled eggs
• 2 tablespoons sweet onion minced, or 2 green onions
• 1 stalk celery finely chopped

dressing

• 1 cup mayonnaise
• 1 tablespoon dijon mustard or 2 teaspoons yellow mustard
• ¼ teaspoon seasoned salt
• 1 teaspoon cider vinegar
• black pepper to taste
• paprika for topping

Instructions

1. Fill a big pot with water and add the potatoes. Over high heat, bring to a boil, and simmer just until fork tender.
2. While assembling the remainder of the salad, drain the potatoes and allow them to cool.
3. Mix the dressing ingredients in a small bowl, then set it aside.
4. The yolks of 3 of the eggs should be split in half and smoothed down with a fork. To the dressing, stir in the crushed yolks. Chop the remaining eggs as well as the egg whites.
5. Combine the chopped eggs, onion, celery, and cooled potatoes in a sizable mixing basin.
6. After adding the dressing, blend the potato mixture by stirring. Black pepper and salt should be added to taste.
7. Serve after adding paprika on the top!

Notes

Although I prefer to peel the potatoes, red or yellow potatoes with thin skin don’t require peeling.
Use one of the following techniques to boil the eggs:

Air fryer

Stovetop

Instant Pot

• Put eggs in a pot and add water to come 1/2 inch above the eggs.
• Over high heat, bring to a rapid boil. When it boils, cover it and turn off the heat.
•  for 15 to 17 minutes while covered (for large eggs).
• Remove from the boiling water and submerge for five minutes in a bowl of ice water or cold water.

Bacon, dill pickles, red onions, pimentos, chives, sweet pickles, and relish are all optional additions.

To have additional eggs for garnishing the potato salad, I typically prepare a few extra eggs. It’s simple to double or quadruple this recipe.

For up to 4 days, keep leftover potato salad covered in the refrigerator.

Nutrition information

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