Deviled Egg Potato Salad

5 from 3 votes

Deviled Egg Potato Salad

Creamy deviled egg potato salad combines tender potatoes, hard-boiled eggs, tangy mustard and mayo dressing – classic, crowd-pleasing, and perfect for cookouts.

Prep Time20

Cook Time20

Total Time40

Course: Side Dish

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: People

Author: Katie Workman

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.

Notes

Instead of the baby potatoes, you can use 3 pounds Yukon Gold or other firm waxy potatoes, scrubbed or peeled, and cut into 1/2- to 3/4-inch cubes.

Storage

Deviled egg potato salad should be stored in an airtight container in the refrigerator within a couple of hours of making it. Try to eat it within 4 days for the best flavor, consistency, and safety. Avoid freezing potato salad, as the texture of the eggs and mayo can become watery or grainy after thawing.

Nutrition