Deviled Egg Potato Salad is a southern classic made with simple ingredients that combines two cookout favorites into one creamy, tangy, tasty dish. Perfect for summer picnics and potlucks!
Deviled Egg Potato Salad
So, think about it. Deviled eggs and potato salad have pretty much the same ingredients. 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!
This deviled egg potato salad is one of our summer favorites. It’s really easy, and tastes delicious!
It combines two cookout classics into one spectacular dish. Potatoes and eggs, mixed with a creamy, tangy mayo-based dressing. Classic, simple, and perfect for summer!
What’s In Deviled Egg Potato Salad?
The ingredients in this recipe are kept simple and basic.
- Potatoes. Potatoes are obviously the most necessary ingredient for potato salad. Choosing the right kind is important, too. For this recipe, I’ll typically use about 3-4 pounds of Yukon or red potatoes. Read more about choosing the best potatoes for potato salad in my classic southern potato salad recipe here.
- Hard Boiled Eggs. Just like in deviled eggs, there are a full dozen hard boiled eggs in this deviled egg potato salad. The yolks are mixed into the dressing, and the whites are chopped and added to the salad, which makes it taste just like deviled eggs!
- The Dressing. The dressing is a classic mayo-based dressing made the same way that I make the filling for deviled eggs, with mayo, mustard, vinegar, and relish.
Can You Make Deviled Egg Potato Salad Ahead of Time?
Yes! Not only is it okay to make it ahead of time, it’s absolutely recommended!
Making it the day before and allowing it to chill in the refrigerator gives the flavors a chance to marry, making it taste even more amazing then when you first tossed it together.
Can You Freeze Potato Salad?
Unfortunately, potato salad is one of those foods that really doesn’t freeze well. Upon thawing the potatoes will be mushy and the dressing runny.
In this recipe, I DO NOT recommend freezing.
How to Make Hard Boiled Eggs for Potato Salad
Place your eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.
Then cover, and remove from heat. Set aside for 8-10 minutes. The eggs will continue cooking in the hot water even though they’re not over heat.
Drain and cool in ice water. When the eggs are cool enough to handle, they’re ready to peel.
More Summer Cookout Recipes You’ll Love
- Best Southern Potato Salad – a classic and my absolute favorite!
- Dill Pickle Pasta Salad – If you’re a dill lover, you’ll love this!
- Pizza Pasta Salad – my personal favorite with Italian dressing and all your favorite pizza toppings.
- Easy Homemade Fruit Salad – a fresh and simple classic perfect for cookouts!
- Berry Cheesecake Salad – end your cookout with a festive sweet treat!
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
- Cut potatoes in half. 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 diced potatoes. Gently toss to combine.
- Season with salt and pepper to taste.
- Chill at least 1 hour, or preferably overnight, before serving.
Video
Notes
- Customize your potato salad! Add bacon, jalapenos, celery, green onions, sweet onions, hot sauce, or pimentos to change up the flavor and add a little kick. Feel free to make it your own!
- If you want your potato salad a little sweeter, substitute sweet relish for dill relish.
- This recipe needs to be chilled before serving. Chill for at least one hour, but overnight is best!
- I use Yukon or red potatoes for this recipe. For more information about which potatoes to use, read here.
Nutrition
UPDATE INFO: This recipe was originally published in May 2016. It was updated and republished with new pictures and video in May 2020.
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What do you do with the potatoes in the creamy potato salad? Chop them or? It doesn’t say in the recipe.
I’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.
Why 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
Well, 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!
What exactly is Dill Relish?
It’s relish made from dill pickles.
Oh 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.
I 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
Made 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.
I 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!!!!!!
Sounds super yummy!
Just 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.
I don’t have dill relish, is there a substitute I can use instead???
You can finely chop pickles.
What exactly are you using for mayo? Real mayo by Helman’s, or miracle whip?
Just plain mayo, like Helman’s. I probably use generic brand Aldi most often.
This looks delicious! I am going to have to make this soon. What a great combination!
I grew up eating this southern dish. Mom has been gone many years now but is still a favorite dish when family is together. We did not eat this chilled, mom always served as a warm dish. So delicious!
We never had a name other than Mom’s Potato Salad. I like the name Deviled Egg Potato Salad.
Hard boiled eggs are much easier to peel if you start the water boiling before adding the eggs.
I’ve not heard that tip. I’ll have to check it out. The problem I always have when I add the eggs to already boiling water is that the rapid temperature change makes them crack.