This Deviled Egg Potato Salad brings together two comforting classics into one irresistible bowl. Tender potatoes are paired with chopped boiled eggs and coated in a tangy, creamy dressing inspired by traditional deviled eggs. The result is a salad that’s rich, savory, and perfect for gatherings—whether it’s a family BBQ, picnic, or holiday meal. With hints of vinegar, mustard, and relish adding brightness to the dish, every bite balances creaminess and zesty flavor.

Full Recipe:

Ingredients

• 4 pounds Yukon Gold or red potatoes, peeled and cubed

• 12 hard-boiled eggs

• 1½ cups mayonnaise

• ¼ cup yellow mustard

• 2 tablespoons white vinegar

• 2 tablespoons dill pickle relish

• Kosher salt and freshly ground black pepper, to taste

• Optional: chopped green onions, parsley, or paprika for garnish

Directions

• Add cubed potatoes to a large pot of cold water. Bring to a boil and cook until fork-tender (about 15 minutes). Drain and let cool.

• Once cool, peel and dice the potatoes into small chunks.

• Peel eggs, then separate yolks and whites. Mash yolks in a bowl until fine and crumbly.

• Stir mayonnaise, mustard, vinegar, and relish into the mashed yolks until smooth. Season with salt and pepper.

• Chop egg whites and mix with diced potatoes in a large bowl.

• Pour in the deviled egg-style dressing and gently toss to coat everything evenly.

• Chill for at least 1 hour before serving. Garnish as desired.

Nutrients (Per Serving – Approx. 12 Servings)

• Calories: 362 kcal

• Carbohydrates: 20 g

• Protein: 11 g

• Fat: 27 g

• Saturated Fat: 5 g

• Fiber: 4 g

• Sugar: 1 g

• Sodium: 341 mg

Why This Recipe Stands Out

What really makes this Deviled Egg Potato Salad stand out is how it marries the comforting familiarity of classic potato salad with the bold, tangy flavors of deviled eggs. Instead of hiding the egg yolks within the mayonnaise dressing, this recipe highlights them by mashing them into the base, creating a rich, yellow-orange dressing that looks and tastes like deviled egg filling. It’s nostalgic, yet elevated. The inclusion of pickle relish brings bursts of acidity and sweetness that brighten each bite, preventing the salad from feeling heavy or one-note. This delicate balancing act—between creamy and sharp, soft and textured—turns a simple side dish into the hero of any potluck, picnic, or holiday spread.

Additionally, this recipe is attractive in appearance. The vibrant yellow yolk dressing paired with the white and yellow of the eggs, flecks of green onions or parsley, and the neutral-toned potatoes makes for a visually appealing dish that guests will be drawn to. Because it’s hearty enough to stand on its own yet complementary to so many mains, it’s endlessly versatile. It’s equally fitting alongside grilled burgers, roasted meats, or as the centerpiece of a vegetarian plate with fresh veggies and dips.

The Benefits of the Ingredients

Each ingredient in this recipe serves a nutritional purpose and contributes to both flavor and texture. Yukon Gold and red potatoes are starchy, yet firm, making them ideal for salads. They provide complex carbohydrates and fiber, which help sustain energy and promote digestive health. Eggs are a powerhouse protein source rich in essential amino acids, vitamins D and B12, and choline, which supports brain health. By using both yolks and whites, this dish gains the full nutritional benefits eggs offer, including healthy fats and micronutrients.

The mayonnaise may be indulgent, but it can be lightened or substituted with Greek yogurt to lower fat content while preserving creaminess. Yellow mustard and vinegar add flavor without calories, introducing tang and acidity that balance the richness. Dill pickle relish contributes small pieces of fiber-rich vegetables and crunch, along with probiotics if the relish is naturally fermented.

A dash of kosher salt and freshly ground black pepper allows control over seasoning, ensuring the salad is flavorful without being overwhelmingly salty. Finally, garnishes like green onions, parsley, or a hint of paprika not only enhance color but also add beneficial compounds—onions bring quercetin (an antioxidant), parsley adds vitamin K and freshness, and paprika introduces capsaicin for potential anti-inflammatory effects.

Cooking Tips for Perfection

Achieving the ideal Deviled Egg Potato Salad is about technique and timing. Start by rinsing peeled potatoes thoroughly after boiling to remove excess starch; this helps prevent a gummy texture. Cut potatoes into uniform pieces so they cook evenly and mix well. Drain them promptly after they’re fork-tender and allow them to cool slightly before mixing—this ensures they hold their shape once the dressing is added.

Hard-boiled eggs benefit from a controlled cooling bath. After simmering for about 10 minutes, transfer the eggs to an ice water bath immediately. This stops cooking and prevents that gray ring around the yolk. For perfect deviled egg-style dressing, ensure yolks are completely dried before mashing—extra moisture can dilute the flavor and cause runny dressing.

When combining the dressing and salad ingredients, stir gently but thoroughly so each potato piece is lightly coated without falling apart. Taste before chilling—potatoes absorb seasoning, so a final adjustment after chilling may be needed. Chilling is essential not just for taste, but also texture: the flavors meld and the salad firms slightly, producing optimal mouthfeel.

Lastly, for the best presentation, stir in chopped onions or garnish right before serving to maintain freshness and visual appeal. A light sprinkle of paprika just before plating adds color and a hint of smoky flavor.

Serving Suggestions for a Complete Meal

This Deviled Egg Potato Salad is blissfully versatile. It shines as a side for classic American meals—think cheeseburgers, grilled sausages, fried chicken, or steak. Allow it to anchor your summer picnic alongside coleslaw, fresh fruit, and lemonade. For a holiday table, serve it with glazed ham, roasted turkey, or brisket—it complements these rich mains beautifully.

For lighter fare, pair it with grilled fish or roasted chicken and steamed vegetables. Want to keep it vegetarian? Offer it next to a fresh veggie platter, grain salad, or caprese skewer for a balanced spread.

It’s also a fantastic make-ahead dish—prep it a day in advance for an easy weeknight side or lunch option. If serving a crowd, present it in a clear glass bowl so the bright yolk dressing and colorful garnishes show. For a fun twist, serve individual portions in lettuce cups or hollowed-out tomatoes. When packed into lunchboxes, it travels well and stays creamy yet firm after several hours, making it a great midday meal.

Conclusion

Deviled Egg Potato Salad is more than just a side—it’s a delightful hybrid that elevates standard potato salad with the bold personality of deviled eggs. This simple yet striking dish combines creamy textures, tangy brightness, and hearty substance in a way that pleases the palate and the eye. With protein from eggs, complex carbs from potatoes, healthy fats from mayonnaise and oils, and nutrient-rich potatoes and garnishes, it delivers deliciousness and nutrition in every spoonful.

Whether you’re feeding a crowd at a summer cookout, meal-prepping for busy workdays, or elevating your holiday spread, this salad is consistently satisfying and effortlessly impressive. The balance between creamy and bright, soft and chunky, rich and fresh makes it a standout. With a few easy steps, you can turn humble ingredients into a dish guests will rave about and come back to again and again.