Classic Deviled Egg Potato Salad (Printable version)

Creamy potatoes meet tangy eggs and mustard, perfect for gatherings or sunny picnics.

# What You'll Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# How to Make:

01 - Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until just fork-tender, about 12 to 15 minutes. Drain well and let cool slightly.
02 - 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. Transfer to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
04 - Add cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl. Gently fold to coat all ingredients evenly.
05 - Taste the salad and adjust seasoning with more salt or pepper as desired.
06 - Transfer to a serving dish, sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour before serving to allow flavors to develop.

# Expert Advice:

01 -
  • This is your secret weapon for potlucks since everyone asks for the recipe.
  • It has all the zesty goodness of deviled eggs tucked into a potato salad—no more choosing between them.
02 -
  • Never dress piping-hot potatoes or your salad turns gluey and loses that ideal texture.
  • Mixing the eggs in while potatoes are a little warm helps the flavors mingle and makes every bite creamier.
03 -
  • Always chill the salad before serving—an hour minimum transforms the flavor and texture.
  • A sprinkle of chives or parsley is the final flourish that makes it look as good as it tastes.
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