Deviled Egg Potato Salad

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make Deviled Egg Potato Salad, boil potatoes and eggs separately, whisk a mustard-mayo dressing, fold everything together gently, and chill at least 30 minutes before serving.

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Deviled Egg Potato Salad answers a very reasonable question: if mustardy, paprika-dusted deviled eggs are good and potato salad is good, why are we maintaining separate departments? Baby potatoes, chopped hard-boiled eggs, celery, red onion, and chives get folded into a dressing made with mayonnaise, yellow mustard, apple cider vinegar, paprika, salt, and pepper. The result lands squarely between the two classics without tasting like either one got lost.

Cook the potatoes until fork-tender but still intact, and cool them enough that they do not melt the mayonnaise when everything comes together. The eggs should be fully chilled before peeling and chopping. Once the bowl is assembled, fold rather than stir aggressively; you want recognizable pieces of potato and egg, not a beige mash that looks like it has been through mediation.

This is better after at least 30 minutes in the refrigerator, when the mustard, vinegar, paprika, and onion have had time to settle into the potatoes. Finish with chives and another dusting of paprika so the connection to deviled eggs is obvious before anybody even takes a bite.

Looking for the more traditional potato-forward version? Use Classic Potato Salad.

Prep20 minutes

Cook15 minutes

Total65 minutes (includes chilling)

Serves6 servings

DifficultyEasy

Ingredients

Servings

2 pounds baby potatoes, halved
8 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon apple cider vinegar
1/2 teaspoon paprika, plus more for garnish
3/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
3 tablespoons diced celery
2 tablespoons diced red onion
2 tablespoons chopped fresh chives

Instructions

1Place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 12 to 15 minutes, until fork-tender. Drain and let cool slightly.
2While the potatoes cook, place the eggs in a separate pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 10 to 12 minutes. Drain and transfer to an ice bath to cool, then peel and chop.
3In a large bowl, whisk together mayonnaise, mustard, apple cider vinegar, paprika, salt, and pepper until smooth -- this is the deviled-egg-style dressing.
4Add the cooled potatoes, chopped eggs, celery, and red onion to the bowl. Fold gently to combine, keeping some texture instead of mashing everything together.
5Taste and adjust salt and mustard as needed.
6Garnish with chives and an extra dusting of paprika before serving. Chill for at least 30 minutes for the best flavor.

Nutrition Information

Estimated per serving: 1 of 6 servings.

360Calories

14 gProtein

28 gCarbohydrates

22 gTotal Fat

5 gSaturated Fat

4 gFiber

2 gTotal Sugars

600 mgSodium

305 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Start the eggs and potatoes in cold water, not boiling -- this cooks them more evenly and helps prevent cracked eggs or unevenly cooked potatoes.
Fold the ingredients gently rather than stirring hard; you want distinct chunks of potato and egg, not mash.
Chill for at least 30 minutes before serving -- the flavors are noticeably better once the salad has had time to sit.

Substitutions

yellow mustard → Dijon mustard Adds a sharper, more complex tang.

mayonnaise → half mayonnaise, half plain Greek yogurt Lightens the dressing while keeping it creamy.

baby potatoes → Yukon gold potatoes, cut into 1-inch chunks Adjust boil time up slightly for larger pieces.

Storage Instructions

Store in an airtight container in the refrigerator for up to 4 days. Keep it chilled until serving, especially in warm weather, since it contains eggs and mayonnaise.