Deviled egg potato salad spices up the classic side dish with the flavors of deviled eggs. You’ll love this combination of two classic southern dishes at picnics and barbecues.
Picnic and barbecue season is here.
While some people love the mains, I get excited for the side dishes.
There’s nothing like a big dollop of creamy potato salad.
Especially when you jazz it up with flavors of deviled eggs.
It doesn’t make putting this dish together any more difficult but does add tons of flavor.
Ingredients
To make this you’ll need:
- Potatoes– Go for baby gold potatoes. Wash them and cut them in half.
- Eggs– Hardboiled. You can use whatever method you prefer, but our favorite is these oven baked hard boiled eggs.
- Celery stalks– Finely chopped.
- Onion– Yellow onion minced.
- Mayonnaise– Real mayonnaise, and not Miracle Whip. It does not taste the same!
- Mustard– Yellow mustard
- Vinegar– White vinegar
- Spices– Celery salt, ground black pepper, and smoked paprika
How to Make
Making this deviled egg potato salad recipe is very similar to making other potato salad recipes.
To do it, start by adding the potatoes to a large pot and filling it with water until the potatoes are just covered.
Salt the water and bring the pot to a boil over medium heat.
Cook until the potatoes are just fork tender- roughly 15-20 minutes.
Once the potatoes are tender, transfer them to a waiting strainer and run under cold water to stop the cooking process.
When the potatoes are well drained, transfer the warm potatoes to a bowl and refrigerate them.
Set aside 3-4 egg halves, for garnish.
Remove the yolks from the rest of the eggs, putting them into a large mixing bowl.
Add the empty whites to a large cutting board and dice them.
Using either a potato masher or a fork, mash the yolks until finely crumbled.
Then stir the mayonnaise, mustard, vinegar, celery salt, and pepper together until everything is evenly combined and the mixture’s smooth.
Add the diced egg whites, potatoes, celery, and onion to the mixing bowl with the dressing.
Gently toss until the salad’s evenly combined.
Cover the bowl, and chill in the refrigerator for 1 hour.
Transfer the potato salad to a serving dish.
Garnish with a sprinkle of smoked paprika, and place the reserved egg halves in the center of the dish.
Serve and enjoy!
Storing Leftovers
Store leftover potato salad in an airtight container for up to 5 days in the fridge.
If your leftovers look a little dry, just stir in some extra mayo and a squirt of yellow mustard.
Can I freeze potato salad?
Unfortunately this cannot be frozen for longer storage.
Neither the dressing or the potatoes will hold up well.
The dressing will turn out runny and the potatoes will be mushy.
Tips and Tricks
- Start by using 1 cup of mayonnaise. If the salad isn’t creamy enough to you after everything’s mixed together, stir in the additional half cup.
- You can omit the celery if it’s an issue. However since both the celery and the onion are minced I’ve found nobody has ever minded.
- Make it a meal and add thawed, rinsed salad shrimp! If you add salad shrimp, you can only store leftovers for 2 days.
Other Potato Salad Recipes
Deviled egg potato salad is one of our favorite variations of the classic dish.
Make it for your next barbecue or picnic and enjoy!
Looking for other potato salad recipes?
Try these:
If you’ve tried these DEVILED EGG POTATO SALAD or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Deviled Egg Potato Salad
Ingredients
- 3 lbs baby gold potatoes washed and halved
- 10 large hardboiled eggs
- 2 celery stalks finely chopped
- 1/2 cup minced yellow onion
- 1-1 1/2 cups mayonnaise
- 1/4 cup yellow mustard
- 2 tbsp white vinegar
- 2 tsp celery salt
- freshly ground black pepper to taste
- smoked paprika for garnish
Instructions
- Add the potatoes to a large pot and add water just until covered. Add salt. Bring the pot to a boil over medium heat, and cook until the potatoes are just fork tender- roughly 15-20 minutes.
- Transfer the cooked potatoes to a waiting strainer, and run under cold water to stop the cooking process. Once drained well, transfer the warm potato to a bowl and refrigerate.
- Set aside 3-4 egg halves, for garnish. Separate the rest, popping the yolks into a large mixing bowl and adding the empty whites to a large cutting board.
- Using either a potato masher or a fork, mash the yolks until finely crumbled. Add the mayonnaise, mustard, vinegar, celery salt, and pepper. Stir everything together until evenly combined and the mixture's smooth.
- Using a sharp knife, dice the egg whites then add them to the mixing bowl with the dressing. Also add the potatoes, celery, and onion to the bowl. Gently toss until the salad's evenly combined.
- Cover the bowl, and chill in the refrigerator for 1 hour.
- Transfer the potato salad to a serving dish. Garnish with a sprinkle of smoked paprika, and place the reserved egg halves in the center of the dish.
- Serve & enjoy!
Notes
- Start by using 1 cup of mayonnaise. If the salad isn't creamy enough to you after everything's mixed together, stir in the additional half cup.
- You can omit the celery if it's an issue. However since both the celery and the onion are minced I've found nobody has ever minded.
- Make it a meal and add thawed, rinsed salad shrimp! If you add salad shrimp, you can only store leftovers for 2 days.
Nutrition
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