Deviled Egg Potato Salad Recipe (2024)

This Deviled Egg Potato Salad combines two classic recipes for one ultimate side dish. This easy potato salad has all the flavor of deviled eggs in a hearty side dish that is perfect for potlucks or barbecues.

This Deviled Egg Potato Salad is a tangy, creamy side dish that goes great with any summer meal!

If I had to choose my favorite dinner, it would be our Easy Smoked Brisket with all my favorite barbecue side dishes like our Famous Dave’s Cornbread Muffins and our Loaded Baked Beans.

Growing up, our Mom made potato salad for every potluck and barbecue.

My sister Camille, brought these Loaded Deviled Eggs to a family dinner recently and I’ve been dreaming about them ever since.

Those delicious deviled eggs inspired the fun twist on this potato salad recipe. (Learn how to make the perfect hard-boiled eggs in the Instant Pot HERE!)

I love our Mom’s Potato Salad, Red Potato Salad and Loaded Baked Potato Salad, but this might be the best potato salad recipe of them all!

This creamy potato salad is perfect for any summer day. It’s best eaten cold, so if it gets to room temperature, just put it in the fridge in an airtight container. You can make this in a large bowl or a small bowl, depending on how much you need. The tender potatoes and fresh herbs make for a classic potato salad everyone will love!

Looking for another way to use hard boiled eggs? Try our classic egg salad recipe!

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HOW TO MAKE POTATO SALAD:

A little preparation can go a long way with this recipe. The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs.

You can see how make hard boiled eggs in our Instant Pot here. Otherwise, you can follow the instructions below.

Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.

Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat.

Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs.

Cut the eggs in half, remove the yolks and place them in a large mixing bowl. Coarsely chop the egg whites and set aside.

Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.

Fold in hardboiled eggs, cooked potatoes, diced celery and green onions and mix until incorporated.

Sprinkle paprika on top for garnish, cover and refrigerate until serving.

We love serving this Deviled Egg Potato Salad with these main dishes:

Grilled Lemon Chicken
Easy Smoked Ribs
Hawaiian Grilled Chicken
Juicy Marinated Steak

The Best Summer Potluck Recipes:

Loaded Broccoli Salad
Layered Cobb Salad
Slow Cooker Baked Beans
Tortellini Pasta Salad
The Best Pasta Salad Recipe
The BEST Easy Deviled Eggs
Mom’s Easy Potato Salad
BBQ Macaroni Salad

Deviled Egg Potato Salad Recipe

4.75 from 4 votes

Traditional potato salad with a fun twist of deviled eggs.

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

PrintPin

Ingredients

10 eggs
6 russet potatoes (peeled and cubed)
1 cup mayonnaise
¼ cup yellow mustard
½ cup sweet pickle relish
salt and pepper, to taste
2 celery stalks diced
1 bunch green onions diced
½ teaspoon paprika

Instructions

Place eggs in a large pot over medium-high heat and cover with water. Bring to a boil then place lid on pot and remove from heat. Let the eggs stand in the hot water for 15 minutes, then place the eggs in a bowl of cold water. Once cool, peel the eggs and set aside.
Place cubed potatoes in a large pot and cover with water. Bring to a boil over medium-high heat and boil for 15-20 minutes, or until tender. Drain and rinse in cold water until cool; set aside.
Cut the eggs in half, remove the yolks and place them in a large mixing bowl.
Coarsely chop the egg whites and set aside.
Mash the egg yolks with a fork and add mayonnaise, mustard, relish, salt and pepper and mix until combined.
Fold in hardboiled eggs, cooked potatoes, diced celery, and green onions and mix until incorporated.
Sprinkle paprika on top for garnish, cover and refrigerate until serving.

Notes

The hardest and most time consuming part is boiling the potatoes and making the hard boiled eggs. You can see how make hard boiled eggs in our Instant Pothere.

Nutrition

Calories: 297 kcal · Carbohydrates: 38 g · Protein: 11 g · Fat: 12 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 209 mg · Sodium: 508 mg · Potassium: 773 mg · Fiber: 3 g · Sugar: 7 g · Vitamin A: 539 IU · Vitamin C: 10 mg · Calcium: 60 mg · Iron: 3 mg

Equipment

large pot
Large Mixing Bowl
Fork

Recipe Details

Course: Salad, Side Dish

Cuisine: American

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Gayla Gibson says:
See Also
Waldorf Salad - Recipe for Waldorf Salad with Apples and Walnuts

The deviled egg potato salad looks delish. 😊
Glen says:

Never tried but going to soon
Holly says:

I made this for a BBQ! Turned out excellent. I had on hand Yukon gold potato’s so I used that and my green onion had gone bad so I used red onion instead and it was lovely! Perfect combo of mayo-mustard-relish. Thanks!
Cyd says:

So glad the salad worked well for your bbq. Yukon Gold potatoes are delicious. Have a great weekend.
Federico Crean says:

Really appreciate blogs like the one you manage. Appreciate it because I get good benefits here.
Jess says:

This recipe is a winner! I used Famous Dave's Sweet Pickle Relish and it was a game changer!
Jacque says:

Can I use the Costco packaged boiled eggs and it turn out okay?
Momma Cyd says:

Sure, they just need to be hard boiled.
April says:

Turned out delicious! I used dill relish instead of sweet and added garlic powder!
Jennifer says:

Thanks for writing this down! My favorite way to do potato… my grandma did this same recipe with a few tweaks, but never wrote it down. She used a white onion and instead of sweet relish she chopped up sweet pickles and used a little juice from the sweet pickle jar. Thanks again for writing out this recipe as a guide!
Jennifer says:

Forgot to rate it.
Ialene Dangel says:

I got this recipe for my mother-in-law. It's exactly the same thing as you have. But she taught me to bake the potatoes. And my family doesn't like sweet relish so I use dill relish other than that exactly the same love this potato salad
Jessica says:

Thank you for sharing this wonderful recipe. I halved it, used dill relish, and added minced red onion. A keeper for sure!

About The Author:

Elyse Ellis

Elyse lives in northern Utah with her husband and her four kids: 2 boys and 2 girls. She loves working out and movie theater popcorn.

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