Deviled Egg Potato Salad is the ultimate mash-up of two beloved picnic staples—classic potato salad and deviled eggs. This creamy, tangy side dish is the perfect addition to your summer barbecue, holiday spread, or potluck gathering. The tender chunks of Yukon Gold or red potatoes provide a hearty base, while the deviled egg-inspired dressing—made from mashed egg yolks, mayonnaise, Dijon mustard, and vinegar—infuses every bite with bold, nostalgic flavor.
Equipment
- large pot
- ice bath
- steamer basket
- large saucepan
- tongs or slotted spoon
- large mixing bowl
- fork
Ingredients
- 3 lbs Yukon Gold or Red Potatoes
- 1 tablespoon salt (for boiling water)
- 8 large eggs
- 1 cup mayonnaise
- 1½ tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 large ribs of celery, chopped
- ½ cup red onion, chopped
- ½ cup sweet pickle relish
- 2–3 tablespoons chopped fresh chives
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Place the potatoes in a large pot and fill with cold water. Add 1 tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender, about 10–15 minutes. Drain and transfer to an ice bath to stop the cooking process. Once cooled, pat dry and cut into bite-sized chunks.
- Place a steamer basket in a large saucepan and add enough water to just reach the bottom of the basket. Bring the water to a boil. Using tongs or a slotted spoon, carefully place the eggs into the basket. Cover and steam for 15 minutes. Transfer to an ice bath to cool, then peel the eggs.
- Slice the hard-boiled eggs in half and separate the yolks from the whites. Place the yolks in a large mixing bowl and mash them with a fork. Add the mayonnaise, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
- Chop the egg whites and add them to the bowl with the dressing. Add the diced potatoes, celery, red onion, sweet pickle relish, and fresh chives. Gently fold everything together until evenly coated.
- Taste and season with salt and freshly ground black pepper. Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Notes
Use an Ice Bath: Cooling both the potatoes and eggs in ice water helps stop the cooking process and keeps textures ideal. Mix Gently: Fold the ingredients together slowly to avoid mashing the potatoes. Balance the Flavors: Add more mustard or relish depending on your preference for tang and sweetness. Try a Garnish: Sprinkle with smoked paprika or extra chopped chives just before serving for color and flavor. Storage: Refrigerator: Store in an airtight container in the fridge for up to 4 days. Freezing: Not recommended—potato salad with mayo does not freeze well and can separate when thawed.
