Deviled Egg Potato Salad

Deviled egg potato salad with creamy yellow dressing and chopped hard-boiled eggs for a picnic-ready, Southern-style side. Cubed potatoes are boiled until tender, folded with egg and crunchy celery, then chilled so the flavors meld with a paprika finish.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 20

chilling 2

Total Time 2 45

Servings: 10 servings

Course: Side Dish

Cuisine: American

Calories: 610

Ingredients Method Notes

Ingredients

Potatoes

3 lb potatoes peeled and cubed

Hard-boiled eggs

6 eggs hard-boiled and chopped

Mayonnaise

0.5 cup mayonnaise

Yellow mustard

0.25 cup yellow mustard

Dijon mustard

2 tbsp Dijon mustard

Sweet pickle relish

2 tbsp sweet pickle relish

White vinegar

2 tbsp white vinegar

Sugar

1 tsp sugar

Paprika

0.5 tsp paprika plus more for garnish

Celery

0.25 cup celery diced

Green onions

0.25 cup green onions sliced

Salt and pepper

1 salt and pepper to taste

Method

Cook and cool the potatoes

Boil the cubed potatoes until tender, about 20 minutes, then drain and cool to room temperature.

Combine the salad base

In a large bowl, combine the cooled potatoes, chopped eggs, diced celery, and sliced green onions.
Mix the mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth.
Pour the dressing over the potato mixture and fold gently until the potatoes and eggs are evenly coated.

Chill and serve

Refrigerate the salad for at least 2 hours so it firms up and flavors meld.
Just before serving, garnish with extra paprika for a visible paprika finish.

Notes

For the cleanest texture, cool the boiled potatoes fully before mixing so the dressing doesn’t loosen. Refrigerate in a covered container for up to 4 days; freezing is not recommended because potatoes become watery after thawing. For a lighter option, use light mayonnaise (and keep the mustard/relish as written) to reduce overall fat.