Deviled Egg Potato Salad
This Deviled Egg Potato Salad recipe combines the rich flavor of classic deviled eggs with creamy, tender potatoes to create the ultimate summer side dish. Packed with crisp celery, red onion, green onions, and a creamy mustard-mayo dressing, this easy potato salad is perfect for BBQs, picnics, cookouts, and potlucks. Whether you're feeding a crowd at a family gathering or looking for a chilled comfort food salad for your next backyard party, this tangy and savory potato salad with eggs will be your new go-to favorite.
Ingredients
- - 10 large eggs
- - 2 lbs russet potatoes peeled and cubed
- - 3 stalks celery diced
- - 1/2 red onion finely diced
- - 1/3 cup green onions diced
- For the Dressing:
- - 1 1/4 cups mayonnaise
- - 1 tablespoon Dijon mustard
- - 1 teaspoon yellow mustard
- - 1 teaspoon stone-ground mustard
- - 1/2 cup sweet pickle relish
- - Salt and black pepper to taste
Instructions
- Place the eggs in a large pot and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, cover the pot and remove from heat. Let the eggs sit for 15 minutes.
- Transfer eggs to an ice bath to cool, then peel and set aside.
- In a separate large pot, add peeled and cubed russet potatoes. Cover with water and bring to a boil.
- Cook for 15–20 minutes or until fork-tender. Avoid overcooking.
- Drain potatoes and rinse with cold water to stop cooking. Let cool.
- Slice eggs in half and remove yolks. Place yolks in a bowl.
- Add mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper to the yolks. Mash until creamy and smooth.
- Chop egg whites and place in a large mixing bowl.
- Add cooled potatoes, diced celery, red onion, and green onions to the bowl.
- Pour yolk dressing over potato mixture and gently mix until well combined.
- Sprinkle paprika on top for garnish (optional).
- Cover and refrigerate for at least 40 minutes before serving to allow flavors to meld.
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