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!
PIC
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 coookout 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.
How to Make Deviled Egg Potato Salad
Cut potatoes in half. Boil in a large pot with enough water to cover them. Boil until fork tender (Cooking too long will give you mashed potatoes instead of potato salad!).
Drain and place in a bowl to cool off. When potatoes are cool enough to handle, but still slightly warm, peel using a paring knife (or other sharp knife. A potato peeler won’t work in this case as the potatoes will be soft and a little sticky.)
Cube the potatoes, and set aside.
Peel hard boiled eggs, then slice in half long-ways (like you’re making a deviled egg!). Remove the yolks, and place in a large mixing bowl. Set aside egg whites.
Mash egg yolks, then add mayo, mustard, and vinegar. Whisk together until creamy. Fold in relish.
Chop egg whites and add them to the egg and mayo mixture. Add potatoes to mixing bowl as well. Season with salt and pepper. Gently fold in eggs and potatoes into dressing.
Chill at least one hour, or overnight.
Pro Tips
- 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.
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!
WATCH THE VIDEO HERE: Deviled Egg Potato Salad
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.
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
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
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!