Let me tell you about my Deviled Egg Potato Salad obsession
Okay, so here’s the thing. Deviled Egg Potato Salad isn’t just a recipe in my house—it’s practically a family member. My first attempt (years ago, at my cousin’s barbecue) ended with a bowl so yellow it looked like sunshine exploded. We still joke about “the Great Mustard Incident.” But I kept tweaking, sneaking in more eggs, less mayo, a little more zing here, a dash of sweet there. Now, this salad shows up at birthdays, tailgates, random Tuesdays, you name it. Oh, and if you ever saw the way my uncle hovers near the bowl, you’d get why I make a double batch every time. Is it weird to say potato salad brings people together? Maybe! But here we are.
Why You'll Love This Potato Salad (Or at Least, Why I Do)
- I make this when I want something that’s nostalgic, but still feels special (and, um, doesn’t require the oven in July).
- My family goes crazy for it because it’s like two favorites—deviled eggs and potato salad—joined forces. My brother once called it “picnic perfection,” though he also dips chips in it, so take that endorsement with a grain of salt.
- If you’ve ever struggled with bland potato salad, the deviled egg part really fixes that. I used to get so annoyed when all I could taste was mayonnaise. Not anymore!
- Plus, it’s forgiving. Forgot the pickles? Toss in some relish. Ran out of Dijon? Yellow mustard’ll do just fine.
Ingredients (Substitutions & Real Talk)
- 2 to 2.5 pounds potatoes (Yukon Golds are my fave, but honestly, russets or red potatoes work too; sometimes I mix ‘em if I’m low on one)
- 6 large eggs (I’ve tried with extra-large, but the texture gets weird—stick to large if you can)
- ½ cup mayonnaise (my grandmother would ONLY use Hellmann’s, but I just grab what’s on sale)
- 2 tablespoons Dijon mustard (I've used yellow when I ran out; it’s milder, but still good)
- 1 tablespoon yellow mustard (optional, but adds that deviled-egg tanginess)
- 2-3 tablespoons dill pickle relish (sweet relish is fine if you like a sweeter kick, or just chop up whatever pickles you have hiding in the fridge)
- ¼ cup finely diced red onion (or scallions, or skip it entirely if you hate onion breath)
- 2-3 tablespoons chopped fresh chives or parsley (dry’s fine in a pinch, but fresh pops)
- 1 teaspoon smoked paprika (regular paprika is OK, but the smoky stuff really makes it sing)
- Salt & pepper, to taste (I use a heavy hand with pepper, but again, you do you)
Making It: Directions As I Actually Do Them
- First things first: scrub your potatoes. No one needs unexpected dirt in their potato salad (learned that the hard way).
- Chop the potatoes into bite-sized chunks—like, a bit bigger than dice, unless you want mush later. Leave the skins if you like texture. I’m lazy, so I usually do.
- Pop them in a big pot, cover with cold water, and sprinkle in some salt. Bring to a simmer over medium-high heat. Let ‘em cook until fork-tender—about 10-12 minutes. Don’t overdo it, or you’ll end up with mashed potato salad (not as fun as it sounds).
- Meanwhile, hard-boil your eggs: I just cover them with water in a saucepan, bring to a boil, then cover and take off the heat for 10-12 minutes. Ice bath after, or just run ‘em under cold water if you’re impatient like me.
- Drain the potatoes and let them cool a bit. You don’t want them melting the mayo (been there, regretted that).
- Peeled eggs? Great. Slice 4 of them in half, scoop out the yolks, and dump into a bowl. Set the whites aside (for later chopping).
- Mash the yolks with mayonnaise, both mustards, and pickle relish. I like to add a few grinds of pepper here. Taste it. Actually, I find it works better if you go a little heavy on the mustard now, because potatoes soak up more flavor than you’d think.
- Chop the egg whites and the two remaining whole eggs. Toss those into the bowl, along with the cooled potatoes, diced onion, and herbs.
- Gently fold everything together. If it looks a little dry, add a spoonful more mayo. If it’s too wet, let it sit in the fridge for 30 minutes—it’ll firm up. This is where I usually sneak a taste (or three), just to “check seasoning.”
- Sprinkle with smoked paprika and maybe a few extra chives right before serving. Or not. No pressure.
Notes (Things I’ve Learned the Odd Way)
- Warm potatoes absorb flavor better. So, if you can fold things together while they’re a little steamy (but not hot), it’s pure magic.
- If you overcook the eggs and get that weird green ring, don’t panic. No one notices once it’s all mixed in.
- Actually, the salad tastes even better the next day. But, if you’re like me, it’ll probably vanish before then.
Variations I’ve Tried (and One That Flopped)
- Added crisp bacon once—delicious, but it got soggy overnight. Maybe sprinkle just before serving?
- Used Greek yogurt instead of mayo for my health-nut cousin. It was okay, just a bit tangier than I like. I’d maybe do half-and-half next time.
- I tried adding celery once. Honestly? Didn’t love it—made the whole thing taste like, well, celery. But maybe you’re a celery person.
What If You Don’t Have the Right Gear?
All you really need is a big pot and a mixing bowl. Don’t have a potato masher? I’ve used the back of a glass or even a fork, though my fork did bend once (lesson learned). A silicon spatula helps with folding, but you can just use a big spoon. No need for fancy gadgets here.
How to Store It (But, Honestly...)
Store in an airtight container in the fridge. It’ll keep for up to 3 days—though honestly, in my house, it never lasts more than a day! If it gets a bit watery, just give it a stir.
How I Like to Serve It
I’m partial to eating it straight out of the bowl, but it’s also killer alongside grilled chicken or stuffed into a pita (don’t knock it until you try it). On holidays, my Mom insists we sprinkle extra paprika in the shape of a smiley face—family tradition, don’t ask.
Pro Tips—Stuff I Wish I’d Known
- I once tried rushing the cooling step and ended up with oily, weird salad. Don’t be like me. Let the potatoes cool a bit, just not too long.
- Add salt to the potato-cooking water. It really makes a difference—I used to skip it and always wondered why my salad tasted flat.
- If you’re making this ahead, keep a little extra dressing on the side. Potatoes can soak it up overnight, and you don’t want dry salad.
FAQ (Seriously, You’ve Asked!)
- Can I make this potato salad ahead of time?
Oh, for sure. Actually, I think it tastes better the next day. Just keep it chilled and maybe add a spoonful of mayo before serving if it looks a bit dry. - What potatoes work best?
I usually go for Yukon Golds, but red potatoes or even russets will do in a pinch. Just avoid anything too starchy or too waxy—unless that’s all you’ve got, then go for it. - Is this gluten-free?
Yep, unless you use a brand of mayo with sneaky gluten (rare, but check labels if you’re celiac or cooking for someone who is). Here’s a handy label-checking guide from Celiac Disease Foundation. - How many does it serve?
About 8 as a side, unless your family eats like mine. Then maybe 6. Or, you know, 1 if you’re having a rough week. - Where’d you learn this trick?
Honestly, I picked up the deviled-egg-mash idea from this Serious Eats potato salad article and never looked back. And my Grandma’s stubbornness, probably.
And if you want a deeper dive into classic deviled eggs (because why not?), check out Simply Recipes’ deviled eggs guide. Anyway, hope you love this as much as I do. If you tweak it, let me know—unless you add anchovies. Then I can’t help you.
Ingredients
- 2 pounds Yukon gold potatoes, peeled and diced
- 6 large eggs
- ½ cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon apple cider vinegar
- ¼ cup finely chopped red onion
- ¼ cup chopped celery
- ¼ teaspoon smoked paprika, plus more for garnish
- Salt and black pepper to taste
- 2 tablespoons chopped fresh chives (optional)
Instructions
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1Place the diced potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 10-12 minutes, or until the potatoes are fork-tender. Drain and let cool.
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2While the potatoes cook, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Transfer eggs to an ice bath to cool, then peel and chop.
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3In a large bowl, whisk together mayonnaise, yellow mustard, apple cider vinegar, smoked paprika, salt, and black pepper until smooth.
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4Add the cooled potatoes, chopped eggs, red onion, and celery to the bowl. Gently fold to combine, ensuring the potatoes and eggs are well coated with the dressing.
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5Taste and adjust seasoning as needed. Garnish with additional smoked paprika and chopped chives if desired. Chill for at least 1 hour before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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