Deviled Egg Potato Salad
on May 27, 2022, Updated Jun 22, 2025
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Creamy deviled egg potato salad combines tender potatoes, hard-boiled eggs, tangy mustard and mayo dressing – classic, crowd-pleasing, and perfect for cookouts.
How amazing is it to find that two classics blended together become a whole new classic? Deviled eggs plus potato salad turns into deviled egg potato salad, creamy and substantial with a nice little kick, this is a perfect BBQ side.
Serve this with grilled filet mignon steaks, grilled salmon, or grilled rib lamb chops for a great cookout meal. Or bring this to your next picnic! Add some chopped dill pickles or sweet pickle relish to give it a little more tanginess.
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What's In This Post?
Why Do They Call It Deviled?
When something is deviled, it usually means it is hot and spicy, often including ingredients like pepper sauce, mustard, cayenne pepper, and other spicy seasonings. Deviled eggs usually have the yolks removed, then combined with mayo, and some of these slightly fiery elements. The mixture is then stuffed back into the hollow of the cooked egg white halves.
In the case of this salad, the hard-cooked eggs are chopped, combined with cooked potatoes, and a dressing made of many of the same ingredients used in deviled eggs, with a creamy mayo base.
Ingredients
- Mayonnaise – This is the base of the creamy dressing (it’s also the ingredient in deviled eggs that makes the yolk filling creamy).
- Cider vinegar – For a muted tanginess.
- Dijon mustard and hot sauce, such as Tabasco – This is the kick, the Deviled part!
- A bit of sugar – To round out the flavors — a tiny bit of sweetness pulls the ingredients together.
- Paprika – The traditional seasoning in deviled eggs, also adding a pop of color.
- Yukon Gold or other firm waxy potatoes
- Celery – For crunch and freshness.
- Red onion – For crunch and spiciness.
- Hard-boiled eggs – This is what makes the salad a deviled egg potato salad, and not just a deviled potato salad! You can also make hard-cooked eggs in the oven!
Best Potatoes for Deviled Egg Potato Salad
I used baby gold potatoes, cut in half (the chunks should be about 3/4-inch big, so if your potatoes are larger, you may want to cut them into quarters. Or, instead of the baby potatoes, you can use 3 pounds of Yukon Gold potatoes or other firm waxy potatoes, scrubbed or peeled, and cut into 1/2 to 3/4-inch cubes. These types of potatoes maintain their shape and texture best when cooked.
How to Make Deviled Egg Potato Salad
- Simmer the potatoes: When fork tender, drain and let cool slightly.
- Make the dressing.
- Combine: Place the warm potatoes in a mixing bowl and add the celery, scallions, and chopped hard-cooked eggs. Top with the dressing, and gently toss to combine.
- Let cool to room temperature. Sprinkle with additional paprika to garnish and serve.
What to Serve With Deviled Egg Potato Salad
- Pork Schnitzel – The crispy pork cutlets are a great textural contrast to the creamy potato salad.
- Grilled Chicken Breasts – A simple summertime grilled meal.
- NY Strip Steak with Jalapeño Butter – Make the potato salad and the butter ahead of time, then grill up the steaks, and serve it all with a simple green salad.
- Barbecued Chicken – A classic summer cookout pairing.
- Oven Baked Cajun Sticky Ribs – Ribs and potato salad are a perfect combo.
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Deviled Egg Potato Salad
Ingredients
- 3 pounds baby potatoes (halved, or quartered if large; see Note)
- ¾ cup mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon Dijon mustard
- ½ teaspoon hot sauce (such as Tabasco)
- 1 teaspoon sugar
- ½ teaspoon paprika (plus more for sprinkling)
- Kosher salt and freshly ground black pepper (to taste)
- 1 cup finely chopped celery
- ½ cup finely chopped red onion
- 6 hard-boiled eggs (chopped)
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until just tender, about 8 minutes. Drain and let cool slightly.
- Meanwhile, in a small bowl, whisk the mayonnaise, vinegar, mustard, hot sauce, sugar, 1/2 teaspoon paprika, salt and pepper. Place the warm potatoes in a large mixing bowl, pour over dressing, and toss gently to combine. Gently blend in the celery, scallions, and chopped eggs. Let cool to room temperature.
- Sprinkle with additional paprika and serve.
