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deviled egg potato salad recipe creamy homemade with paprika and chives in rustic bowl

Deviled Egg Potato Salad Recipe

A creamy, tangy deviled egg potato salad made with tender potatoes, hard-boiled eggs, mayonnaise, and mustard. This easy, crowd-pleasing side dish is perfect for BBQs, picnics, and quick family meals.
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Prep Time 15 minutes
Cook Time 15 minutes
1 hour
Total Time 1 hour 30 minutes
Servings: 4 People
Course: Salad, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Potatoes Yukon Gold or Russet peeled & cubed
  • 6 Eggs Hard-boiled
  • 1/2 cup Mayonnaise
  • 1 tbsp Yellow mustard
  • 1 tsp Dijon mustard Optional
  • 1/2 tsp Paprika Plus extra for garnish
  • 1/4 cup Celery Finely chopped
  • 1/4 cup Onion Finely chopped
  • to taste Salt
  • to taste Black pepper
  • 1 –2 tbsp Pickle juice Optional for tang

Equipment

  • Large pot
  • Mixing Bowl
  • Small bowl
  • Knife
  • Cutting board
  • Spoon or spatula

Method
 

Step 1: Boil the Potatoes
  1. Peel and cube the potatoes into bite-sized pieces. Boil in salted water for 10–12 minutes until fork-tender. Drain and let cool slightly.
Step 2: Prepare the Eggs
  1. Peel the hard-boiled eggs. Separate yolks from whites. Chop the egg whites and set aside. Mash the yolks in a bowl until smooth.
Step 3: Make the Dressing
  1. Add mayonnaise, mustard, paprika, salt, and pepper to the mashed yolks. Mix until smooth and creamy.
Step 4: Combine Everything
  1. In a large bowl, add cooked potatoes, chopped egg whites, celery, and onion. Pour dressing over and gently fold everything together. Avoid overmixing.
Step 5: Chill & Serve
  1. Refrigerate for at least 1 hour before serving. Garnish with paprika and herbs if desired.

Notes

  • Best served chilled after resting
  • Can be made up to 24 hours in advance
  • Store in an airtight container in the fridge for up to 3 days
  • Do not freeze