Classic Deviled Egg Potato Salad (Print View)

Creamy salad with tender potatoes and tangy eggs, ideal for gatherings or picnics; vegetarian and gluten-free.

# What You’ll Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 12 to 15 minutes. Drain and allow to cool slightly.
02 - Add eggs to a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until fully blended.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl. Gently fold until ingredients are evenly coated.
05 - Taste and adjust salt and pepper as needed.
06 - Transfer to a serving dish. Sprinkle with extra smoked paprika and finely chopped chives or parsley.
07 - Cover and chill for at least 1 hour before serving to enhance flavor and texture.

# Expert Advice:

01 -
  • The rich deviled egg flavor secretly elevates every bite of potato salad without overpowering it.
  • I learned quickly that this makes the best leftovers for lunch, since the flavors get even better overnight.
02 -
  • One time I rushed the cooling stage and ended up with watery salad—let potatoes cool fully, or risk regret.
  • Using both kinds of mustard gives the dressing a deeper flavor, and skipping that was my rookie mistake early on.
03 -
  • Always peel eggs under running water to avoid bits of shell sticking.
  • Dust paprika lightly—too much overwhelms, but just a little makes the salad pop visually and taste wise.
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