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
- 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
- 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.
- 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.
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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