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Deviled Egg Potato Salad

Deviled egg potato salad with chopped hard-boiled eggs and a tangy, mustard-and-relish dressing for a creamy picnic-ready side. Cubed potatoes stay tender while the flavors of classic deviled eggs show up in every bite, finished with a dusting of paprika.
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Prep Time 25 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes peeled and cubed
  • 0.25 salt to taste
  • 0.25 black pepper to taste
Eggs
  • 6 hard-boiled eggs chopped
Vegetables
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp paprika plus more for garnish

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil and cook the cubed potatoes until tender, about 15 to 20 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool. Let them come to room temperature so the salad stays creamy instead of watery.
Mix the salad base
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions. Toss gently so the eggs and vegetables distribute evenly.
Make the deviled egg dressing
  1. In a bowl, mix the mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth. Taste and adjust with more salt and pepper if needed.
  2. Pour the dressing over the potato mixture and fold gently until everything is coated. Fold just until combined to keep the potatoes intact.
Chill and serve
  1. Refrigerate for at least 2 hours to let the flavors meld. The salad should thicken slightly as it chills.
  2. Just before serving, garnish with extra paprika for color. Serve cold for the best deviled-egg flavor.

Notes

For a cleaner texture, cool the potatoes to room temperature before mixing so the dressing doesn’t thin out. Store covered in the refrigerator for up to 4 days; it also freezes poorly due to potato texture, so freezing isn’t recommended. For a lighter option, use reduced-fat mayonnaise while keeping the mustard-and-relish ratio the same.