Deviled Egg Potato Salad

Deviled Egg Potato Salad brings together two beloved classics in one creamy, comforting dish that never fails to disappear fast. At first bite, you get the familiar richness of deviled eggs. Then, just as quickly, tender potatoes melt into that tangy, mustard-kissed dressing. Because the flavors are balanced and bold, this salad works beautifully for picnics, potlucks, holidays, or simple family dinners.

Traditionally, deviled eggs have been a staple at American gatherings since the late 1800s, when “deviling” referred to adding bold seasonings like mustard and paprika. Over time, those flavors naturally found their way into potato salad, creating the irresistible combination we love today.

Meanwhile, this version keeps everything smooth, creamy, and perfectly textured. While it feels nostalgic, it also tastes fresh and modern. Whether served chilled or slightly cool, it’s comforting, familiar, and always crowd-pleasing.

Recipe Yield: 6 servings

INGREDIENTS

1½ lb Yukon gold potatoes, peeled and diced
6 large eggs
¾ cup mayonnaise
1 Tbsp Dijon mustard
1 Tbsp yellow mustard
2 Tbsp pickle relish
2 Tbsp red onion, finely diced
1 Tbsp apple cider vinegar
1 tsp sugar
¾ tsp salt
½ tsp smoked paprika, plus more for garnish
¼ tsp black pepper
2 Tbsp fresh chives, finely chopped
1 Tbsp fresh dill, finely chopped

INSTRUCTIONS

1. Cook the potatoes:
First, place the diced potatoes in a large pot and cover with cold salted water. Then, bring to a boil and cook for 10–12 minutes, until fork-tender but not falling apart. Drain well and let cool slightly.

2. Boil and prep the eggs:
Meanwhile, place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Afterward, transfer to ice water, peel, and separate yolks from whites. Chop the whites and set aside.

3. Make the deviled dressing:
Next, mash egg yolks in a large bowl until smooth. Then, whisk in mayonnaise, Dijon mustard, yellow mustard, relish, vinegar, sugar, salt, pepper, and smoked paprika until creamy.

4. Assemble the salad:
Gently fold the warm potatoes into the dressing. After that, add chopped egg whites, red onion, chives, and dill. Stir carefully until everything is evenly coated.

5. Chill and finish:
Finally, refrigerate for at least 1 hour. Before serving, garnish with extra paprika, herbs, or halved eggs if desired.

Helpful Tips to Perfect This Recipe

• Use Yukon gold potatoes: Because they’re naturally creamy, they hold their shape while absorbing flavor beautifully, resulting in the perfect texture.
• Dress while warm: Tossing potatoes while slightly warm helps them soak up the deviled egg dressing more evenly.
• Balance the tang: If needed, adjust mustard or vinegar slightly at the end to keep flavors bold but smooth.