Classic Deviled Egg Potato Salad (Print Version)

Creamy potatoes and deviled eggs combine with herbs for a savory crowd-pleaser ideal for festive gatherings.

# 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

# How-To Steps:

01 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook until fork-tender, about 12–15 minutes. Drain and allow to cool slightly.
02 - In a medium saucepan, cover eggs with water and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer to an ice bath, peel, and chop.
03 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
04 - Gently fold the cooled potatoes, diced celery, sliced green onions, and chopped eggs into the bowl containing the dressing, until evenly coated.
05 - Taste and adjust seasoning with salt and pepper as necessary.
06 - Transfer mixture to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley. Chill for at least 1 hour before serving.

# Expert Tips:

01 -
  • It tastes like deviled eggs collided with classic potato salad in the happiest way possible.
  • The zing and creaminess get better after chilling, so it's a dish that excels ahead of time.
02 -
  • Let the potatoes cool before mixing—otherwise, the dressing turns runny and dull.
  • If you skip the ice bath for the eggs, peeling them can be a nightmare with sticky shells.
03 -
  • Mix by hand with a spatula instead of a spoon to avoid mashing the potatoes.
  • Add just a pinch of smoked paprika after chilling, not before, for a pop of flavor and color.
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