Classic Deviled Egg Potato Salad (Printable)

Creamy salad blending deviled eggs and tender potatoes—ideal for spring and summer feasts.

# 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

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, approximately 12 to 15 minutes. Drain and allow to cool slightly.
02 - Set 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, peel, and chop.
03 - In a large 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, diced celery, green onions, and chopped eggs to the bowl with the dressing. Gently fold ingredients until evenly coated.
05 - Taste and adjust salt and pepper if needed.
06 - Transfer salad to a serving dish, sprinkle with additional smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour prior to serving for optimal flavor.

# Expert Tips:

01 -
  • It combines the punchy flavors of deviled eggs with the comforting bite of potatoes—a secret shortcut to making everyone ask for seconds.
  • The texture shifts from creamy to chunky with every forkful, which keeps things interesting at every meal.
02 -
  • If you rush the cooling process, the potatoes can go past creamy and turn gluey—let them steam off before adding dressing.
  • Chilling the salad for an hour not only makes it taste brighter but keeps the flavors from being muddled.
03 -
  • Peeling eggs under running water makes the task way easier and keeps them looking pretty in the salad.
  • Using smoked paprika instead of regular elevates the flavor and look instantly.
Go Back