Deviled Egg Potato Salad
A tangy, creamy potato salad that blends chopped hard-boiled eggs into a deviled-egg-style dressing. Perfect for potlucks, picnics, and weeknight sides.
Ingredients
Potatoes & Eggs
- 2 lb Yukon Gold Potatoes or red potatoes scrubbed and cut into 1-inch pieces
- 4 large eggs plus 1 extra for the dressing (optional)
Dressing
- ½ cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp sugar optional
- ¼ tsp celery seed optional
- Salt and freshly ground black pepper to taste
Add-ins & Garnish
- 2 stalks celery finely diced
- ¼ cup red onion finely chopped
- 2 tbsp chopped dill or chives plus more for garnish
- Smoked paprika or sweet paprika for garnish
Instructions
- Place potatoes in a pot and cover with cold water by 1 inch. Salt the water and bring to a boil, then reduce to a simmer. Cook until fork-tender, about 10–12 minutes. In a separate pot, simmer eggs for 9–10 minutes for fully set yolks. Drain potatoes and cool slightly.
- Peel the extra egg (if using) and mash the yolk into a bowl. Add mayonnaise, Dijon mustard, vinegar, sugar, celery seed, salt and pepper. Mix until smooth. Alternatively, chop two of the cooked eggs finely and fold them into the dressing.
- Roughly chop the cooked eggs and fold them into the warm potatoes with diced celery and onion. Add the dressing and gently toss so the potatoes stay intact. Taste and adjust seasoning.
- Cover and chill for at least 1 hour. Garnish with chopped chives or dill and a sprinkle of paprika before serving.
Notes
- Swap half the mayonnaise for Greek yogurt to lighten the salad.
- Add sweet pickle relish for extra tang.
- Keep dressing separate if making ahead to preserve potato texture.
Nutrition
Calories: 320kcalCarbohydrates: 22gProtein: 7gFat: 24gSaturated Fat: 4gSodium: 360mgSugar: 3g
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