Deviled Egg Potato Salad
on Jun 29, 2026
This Deviled Egg Potato Salad is a classic southern dish. This recipe combines chunks of potato, diced hard boiled eggs and a tangy and creamy dressing. It’s perfect all year long but especially for a summer BBQ side dish.
Potato salad is always a summer staple for summer potlucks and BBQ’s. And, the southerners really know how to make a delicious version. This version is loaded with boiled eggs, tender diced potatoes with an amazing tangy dressing.
If you are looking for other potato salad recipes be sure to try my Loaded Potato Salad or a delicious Warm German Potato Salad. They are tasty too!
Cold summer salads are great for a grill out like I mentioned. They are also great to have with cold sandwiches during the hot summer months. I quit often make them to serve alongside Classic Club Sandwiches for dinner.
Our Deviled Egg Potato Salad is so quick and easy to make. You can even make it easier by using canned potatoes like I use in my No Cook Potato Salad Recipe. It will taste just as good as using fresh potatoes.
The highlight of my Potato Salad with deviled eggs is the tangy and flavorful dressing. We use egg yolks along with mayo, relish and white vinegar. My family enjoys an addition of diced red onion but, it definitely can be omitted.
Deviled Egg Potato Salad Ingredients
Our Deviled Egg Potato Salad recipe doesn’t need many ingredients outside your usual deviled egg ingredients. All the ingredients for deviled egg filling come together to make a great potato salad dressing- outside of that, all you’ll need is potatoes. Here’s a quick list of ingredients you’ll need:
- Eggs – We used about a dozen eggs for this recipe. You’ll want to use them to make some hard boiled eggs real quick before starting this recipe. If you have an Instant Pot sitting around, you can use it to make our Perfect Instant Pot Hard Boiled Eggs.
- Mayonnaise – use your favorite. My family loves Dukes and my extended family uses Miracle whip for extra tang when they make my recipe.
- Mustard – We used French’s yellow mustard to make our deviled egg potato salad dressing. Some think that the best mustard for deviled eggs recipes is Dijon mustard- it’s a bit lighter on the sharp, vinegar flavor and tastes a bit more rich. For a bit of extra spice, consider trying brown or spicy mustard.
- Relish – We used sweet relish but you’re welcome to try making this recipe with a more savory, dill relish. Want something somewhere in the middle? Try Indian relish.
- Potatoes – The best potatoes for potato salad are waxy potatoes. Reach for something like Yukon gold potatoes or red potatoes.
- Salt – Just a touch for boiling potatoes.
- Seasonings – We used some paprika, salt, and pepper.
Consider saving a few hard boiled eggs or chopping some green onions for a garnish as well.
See recipe card for quantities.
How to make Potato Salad with Deviled Eggs
This Deviled Egg Potato Salad is pretty easy to make too! If you want, you can even make this a super simple recipe by boiling potatoes and hard boiling eggs in advance to save time. For a more visual guide and detailed instructions, here’s a quick Deviled Egg Potato Salad Recipe guide:
- If you haven’t already, boil eggs until hard boiled and allow to cool completely. Peel hard boiled eggs, cut in half, and scoop out yolks into separate bowl. Chop egg whites into small, bite-sized pieces before setting aside.
- Use a fork to mash egg yolks until fully broken up and crumbly.
- Add mayo, mustard, and relish to egg yolks. Stir well until combined into a consistent deviled egg filling. Set aside for later.
- To prep potatoes, peel and dice down into 1/2″ cubes. Add to a pot with water, add salt, bring to boil, and let simmer 8-12 minutes until fork just pierces. Rinse with cold water, drain, and then add to bowl with egg whites. Stir to combine.
- Add deviled egg filling to the bowl and mix to combine and coat.
- Season to taste with salt, pepper, and paprika. Optionally garnish before serving.
Storage / Freezing
Storage: For storing any leftover Deviled Egg Potato Salad, just treat it like you would any potato salad with eggs. Transfer leftover potato salad to an airtight container and keep in the fridge. Expect it to last 3-5 days.
Freezing: While you can freeze Potato Salad with Deviled Eggs, we’d recommend just keeping it in the fridge. After freezing, ingredients like boiled potatoes, hard boiled eggs or egg yolks, and mayonnaise go through some unpleasant texture and taste changes. Try to make just enough from the beginning or share leftovers with friends and family!
Tips for the BEST Deviled Eggs Potato Salad
- Use Yukon Gold potatoes for best results.
- Be careful to not over boil the potatoes. You want them just fork tender. If you over cook the potatoes you will have a salad that resembles “mashed” and, that will not be a great salad.
- Make the potato salad ahead of time so you can serve it chilled.
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Deviled Egg Potato Salad
Ingredients
- 12 Eggs, Hard boiled
- 3 lb Potatoes
- 1 tsp Salt
- 3 tbsp Mustard
- 1 1/2 cup Mayonnaise
- 4 tbsp Sweet Relish
- 1 tsp Paprika
- Salt and Pepper to taste
Instructions
- Peel and dice potatoes into approximately 1/2″ cubes.
- In a large pot, cover in water adding 1 tsp salt.
- Bring to a boil and simmer for 8-12 minutes. A fork should pierce but still have a little resistance.
- Rinse in cold water to stop cooking and then drain and set aside.
- Cut hard boiled eggs in half, placing yolks in a medium bowl.
- Chop egg whites into pieces. Repeat for all eggs. Set chopped egg whites aside,
- Mash yolks until fully broken up.
- Add mayonnaise, mustard and relish. Stir until well combined. Set aside.
- In a large bowl, place potatoes and egg whites. Stir to combine.
- Add yolk mixture to bowl and stir until blended.
- Add salt, pepper and paprika.
- Refrigerate until ready to serve.
Notes
- Use Yukon Gold potatoes for best results.
- Be careful to not over boil the potatoes. You want them just fork tender. If you over cook the potatoes you will have a salad that resembles “mashed” and, that will not be a great salad.
- Make the potato salad ahead of time so you can serve it chilled.
Nutrition
