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Classic Deviled Egg Potato Salad Easy Creamy Recipe

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This classic deviled egg potato salad combines the best parts of deviled eggs—creamy yolk filling, tangy mustard, and a sprinkle of paprika—with tender, perfectly cooked potatoes for a rich, flavorful side dish that’s perfect for potlucks and picnics.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes (about 6–7 medium), cut into 1-inch cubes
  • 6 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon salt, plus more for potato water
  • 1/4 teaspoon black pepper
  • 2 celery stalks, finely diced
  • 1/4 cup sweet pickle relish
  • 2 tablespoons finely diced red onion
  • Paprika for garnish
  • Fresh parsley or chives, chopped (optional)

Instructions

  1. Scrub potatoes and cut into 1-inch cubes. Place in a large pot, cover with cold water by an inch, and add a generous tablespoon of salt. Bring to a boil, then reduce to a simmer. Cook for 12-15 minutes until tender but not falling apart. Drain and spread on a baking sheet to cool slightly. While still warm, drizzle with apple cider vinegar and a pinch of salt. Let cool for about 10 minutes.
  2. Place eggs in a single layer in a small saucepan. Cover with cold water by an inch. Bring to a rolling boil, cover, turn off heat, and let sit for exactly 12 minutes. Prepare an ice bath. Transfer eggs to the ice bath and cool completely, about 5 minutes. Peel eggs.
  3. Set aside 2 whole eggs. For the remaining 4 eggs, slice in half lengthwise and pop out yolks into a medium bowl. Set whites aside. Mash yolks with a fork until fine and crumbly. Add mayonnaise, yellow mustard, sweet pickle relish, and a pinch of salt and pepper. Mix until smooth and creamy.
  4. Chop all 6 egg whites (from halved eggs and whole eggs) into small pieces. Dice celery and red onion into similarly small pieces.
  5. In a large mixing bowl, combine cooled potatoes, chopped egg whites, celery, and red onion. Pour deviled egg yolk mixture over the top. Gently fold together with a rubber spatula until potatoes are evenly coated, being careful not to overmix.
  6. Cover and refrigerate for at least 2 hours. Before serving, stir gently, adjust salt and pepper if needed. Transfer to a serving bowl, sprinkle with paprika and fresh herbs.

Notes

Season potatoes while warm for best flavor. Let salad chill for at least 2 hours to meld flavors. For a lighter version, swap half the mayo for Greek yogurt. Add bacon for extra indulgence. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze.

Nutrition

Keywords: deviled egg potato salad, classic potato salad, creamy potato salad, potluck recipe, picnic side dish, easy potato salad

Find it online: https://yumbelle.com/classic-deviled-egg-potato-salad-easy-creamy-recipe/