Classic Deviled Egg Potato Salad (Print Version)

Tender potatoes meet zesty eggs and vibrant relish in a tangy, creamy side for festive meals.

# Needed Ingredients:

→ Vegetables

01 - 2 lbs 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

# How-To Steps:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 12–15 minutes. Drain and allow to cool slightly.
02 - Place eggs in a medium 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, then peel and chop.
03 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl. Gently fold to coat evenly with dressing.
05 - Taste and adjust seasoning as needed. Transfer to a serving dish, sprinkle with extra smoked paprika and chopped chives or parsley.
06 - Cover and refrigerate for at least 1 hour before serving to enhance flavor.

# Expert Suggestions:

01 -
  • You get all the punchy flavors of deviled eggs without having to pipe filling or fuss over presentation.
  • This salad easily becomes the star of any potluck table, and everyone always asks for the recipe afterwards.
02 -
  • If you don’t cool the potatoes completely, the dressing can get watery and separate.
  • The eggs need an ice bath—otherwise they’re impossible to peel cleanly and you end up frustrated.
03 -
  • Let the salad sit for at least an hour; the flavors deepen and the potatoes soak up all the goodness.
  • Whisk the dressing separately so nothing clumps and every bite tastes balanced.
Go Back