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easy egg potato salad recipe in white bowl with gold spoon

Deviled Egg Potato Salad

  • Author: Elizabeth Van Lierde
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8-10 servings 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian


This Deviled Egg Potato Salad combines buttery potatoes and sunshine-yellow deviled egg mix for a mash-up of two classic sides best served at summer BBQs.



3 lbs Yukon gold potatoes, peeled and cubed

8 eggs

1 cup mayonnaise

3 tablespoons dijon mustard

¼ cup sweet pickle relish

1 tablespoon apple cider vinegar

3 celery ribs, diced

½ small (1 cup) red onion, finely diced

1 tablespoon chives, finely chopped + more for garnish


cracked black pepper

smoked paprika


  1. Boil Potatoes: Place potatoes into a large pot and cover with water. Add in 2 tablespoons of kosher salt and bring to a boil. Reduce heat to medium and simmer potatoes until they are fork-tender, about 10 minutes. Drain potatoes and set aside. 
  2. Hard Boil Eggs: Add eggs to a medium pot and fill with water until one inch of water is over the eggs. Bring eggs to a boil. Remove from heat, cover pot and let eggs stand for 8 minutes. Transfer eggs to a bowl filled with ice water. Cool for 10 minutes, peel the eggs and set aside. Reserve 1-2 eggs for the top of the potato salad. 
  3. Cut hard-boiled eggs in half. Remove the yolks and set them into a medium mixing bowl. Chop the egg whites and set aside.
  4. To the egg yolks, add in mayonnaise, dijon mustard, sweet pickle relish and apple cider vinegar. Mix and mash together until the mixture is smooth. 
  5. In a large mixing bowl, add in cooked potatoes, egg whites, celery, red onion, chives and mixed mayo dressing. Mix potato salad together until all ingredients are well coated. Note: If you want the texture to be a bit more ‘mashed’, you can mash the ingredients together gently with a potato masher until desired consistency is reached.
  6. Taste test and season with salt and pepper.
  7. Top with reserved hard-boiled egg cut in quarters. Sprinkle with smoked paprika and chopped chives.


Whole baby or new potatoes cut in half (or quartered, if large) are a great substitute for the Yukon gold potatoes (no need to peel!).

Keywords: summer, creamy, pickle relish