Creamy Deviled Egg Potato Salad
A creamy and tangy deviled egg potato salad perfect for BBQs, potlucks, and family gatherings. This easy recipe combines tender potatoes with a flavorful deviled egg dressing for a nostalgic comfort food experience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Cuisine: American
Ingredients
Scale
- 2 pounds Yukon Gold or red potatoes, peeled and cut into bite-sized chunks
- 6 large eggs, hard-boiled and peeled
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 2 tablespoons sweet pickle relish (optional but recommended)
- 1 stalk celery, finely chopped
- 2 green onions, thinly sliced
- Salt and freshly ground black pepper, to taste
- Pinch of smoked paprika for garnish
Instructions
- Place peeled and chopped potatoes in a large pot and cover with cold water by about an inch. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until potatoes are fork-tender but not falling apart, about 12-15 minutes. Drain and set aside to cool slightly.
- While potatoes cook, place eggs in a separate pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 12 minutes, then transfer eggs to an ice bath to stop cooking. Peel when cool.
- In a medium bowl, mash the hard-boiled eggs with a fork or hand mixer until mostly smooth but still a little chunky. Add mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, and sweet pickle relish. Mix well until creamy and combined.
- In a large bowl, gently fold the warm potatoes, chopped celery, and green onions into the deviled egg dressing. Season with salt and pepper to taste. Be gentle so the potatoes stay intact but get coated thoroughly.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld together beautifully.
- Just before serving, sprinkle smoked paprika over the top for a pop of color and a subtle smoky kick.
Notes
Do not overcook potatoes to avoid mushiness. Use older eggs for easier peeling. Mash eggs to a creamy texture with some chunks for best flavor. Fold potatoes gently to keep them intact. Season after chilling for best taste. Boil potatoes and eggs simultaneously to save time.
Nutrition
- Serving Size: ½ cup (125 g)
- Calories: 220
- Fat: 14
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
Keywords: potato salad, deviled egg, creamy potato salad, BBQ side dish, picnic recipe, easy potato salad, summer salad