In this delightful Deviled Egg Potato Salad recipe, creamy deviled eggs and classic potato salad come together to make a perfect dish for every picnic, cookout, or party.
Deviled Egg Potato Salad
So, think about it. Deviled eggs and potato salad have preeeetty much the same ingredient list. Mustard, mayo, some seasoning, and probably a little bit of pickle relish. Wouldn’t it be super tasty if you made them both together?!
I can answer that! YES! It would be amazingly delicious! Our local grocery store makes a deviled egg potato salad in their deli section, and it is so amazing that I wanted to try to make it myself! It’s really easy, and tastes delicious! We’ll be making this for lots of cookouts and picnics all summer long!
Deviled Egg Potato Salad Recipe
Deviled Egg Potato Salad
Ingredients
- 4 pounds potatoes about 8 large
- 12 hard boiled eggs
- 1 1/2 cups mayo
- 1/4 cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
Instructions
- In a large pot, boil potatoes with enough water to cover and boil potatoes just until tender, about 15 minutes. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled down enough to handle, but still warm, peel using a paring knife. Then cube the potatoes.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Chop the egg whites and add them in with the potatoes. Gently toss to combine.
- Add egg mixture to the potatoes and gently stir to coat potatoes. Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Nutrition
Did you like this Deviled Egg Potato Salad recipe? Find more on my Salads & Sides, Dinner Ideas, and Summer Days boards on Pinterest!
If you liked this Deviled Egg Potato Salad Recipe, you might also like:
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sfmitch says
August 3, 2015 at 1:20 pmWhat kind of potatoes did you use? Looks like Russets/Idahos in the picture.
Michelle says
August 3, 2015 at 4:04 pmYes, Russets.
Jill says
August 10, 2015 at 3:00 amWhat do you do with the potatoes in the creamy potato salad? Chop them or? It doesn’t say in the recipe.
Michelle says
August 10, 2015 at 7:38 amI’m sorry! I just fixed it. Once the potatoes are cooled down enough to touch but still warm, you can peel them with a paring knife. It should be very easy at this point. Then cube them.
maggie beckjord says
August 16, 2015 at 6:20 pmWhy do you wait to peel the potatoes until after they are cooked. What difference would it make to peel them before you boil them. Thanks
Michelle says
August 16, 2015 at 6:58 pmWell, other than that it makes peeling a cinch, it also helps keep the starches in your potatoes so they stay in-tact. That way you don’t end up with mashed potatoes instead of potato salad. 🙂 Hope that helps!
Stephanie says
May 6, 2016 at 9:45 amWhat exactly is Dill Relish?
Michelle says
May 6, 2016 at 8:31 pmIt’s relish made from dill pickles.
The Better Baker says
May 27, 2016 at 10:32 pmOh so clever! Love the name…thanks so much for sharing with us at Weekend Potluck. Hope you and yours enjoy a wonderful and safe Memorial Day weekend.
Valerie Fox says
May 29, 2016 at 11:41 amI was thinking of making deviled eggs for an upcoming party but didn’t want to have to go through all the trouble that entails…this sounds so much easier and looks delicious!
-Val
D. Blackwell says
June 20, 2016 at 12:32 pmMade this 6/16/16 for the 1st time .. I made it the night before so the flavor would get into the potato’s… I had guests over for a grill out and to test P.salad… Absolutely terrific !!! When I made it I wasn’t to sure of using yellow mustard as with my deviled egg recipe I use dry mustard but follow recipe.. I did use Miracle Whip Lite though as that is what I use in place of mayo in everything… Will be making again soon… this time a double batch as lots of guests.
Ann says
October 19, 2016 at 8:27 pmI added minced hot chile peppers, green onion, celery seed, chopped homemade lacto-fermented pickles, cracked pepper, EVOO and cider vinegar. We like things spicy around here and I figured with the amount of eggs, mayo wasn’t necessary once I added the vinegar and oil. Very tasty! As for the potatoes, I run them under cool water and simply remove the peel with my fingers. Easy. The batch I made today, I used lovely duck eggs. 3 equal about 6 large hen eggs.
Thanks for your inspiration!!!!!!
Michelle says
October 19, 2016 at 8:53 pmSounds super yummy!
Lori Spurgeon says
April 30, 2017 at 11:39 pmJust made a version of this tonight. I had left over mashed potatoes so I boiled 7 eggs and made the deviled egg mix and threw the wires into the potatoes. I personally use Miracle Whip, yellow mustard, and a pinch of sugar, no relish. Mixed that in with the potatoes as well. Totally delicious. Good filling meal for work when I only have 10 minutes to eat.
Michella Majer says
July 25, 2017 at 3:31 pmI don’t have dill relish, is there a substitute I can use instead???
Michelle says
July 25, 2017 at 4:16 pmYou can finely chop pickles.
Taunya says
January 6, 2018 at 2:46 amWhat exactly are you using for mayo? Real mayo by Helman’s, or miracle whip?
Michelle says
January 6, 2018 at 11:19 amJust plain mayo, like Helman’s. I probably use generic brand Aldi most often.
Julie @ Back To My Southern Roots says
March 13, 2018 at 6:24 pmThis looks delicious! I am going to have to make this soon. What a great combination!