Deviled Egg Potato Salad

deviled egg potato salad in a bowl

My Deviled Egg Potato Salad recipe is a delicious mashup between everybody’s favorite retro appetizer and everybody’s favorite picnic salad. We’ll be making this one on repeat all spring and summer long.

Deviled Egg Potato Salad in a white bowl

My favorite potato salad recipes include eggs!

I love to put eggs in my potato salads, and this recipe gives me the excuse to really push the envelope. The tender little Dutch new potatoes get mixed up with lots of chopped egg whites and red onion, then slathered with the creamiest deviled dressing ever. It gives a pretty humble salad a vivacious makeover.

cooking eggs for deviled egg potato salad

The easiest way to hard cook and peel eggs

  • Cover the eggs with cold water and put to boil on the stove.
  • When the eggs come to a full boil, boil one minute, then cover and turn off the heat.
  • Let sit for 12-15 minutes, the drain.
  • Leave the eggs in the pan, cover again, and shake the pan vigorously so the eggs bash against each other and the sides of the pan. Don’t be timid, put some elbow grease into it!
  • Slip off the shells under running water, and use as needed.

Making deviled egg dressing for potato salad in a small processor

To make deviled egg dressing for potato salad

This dressing takes its cue from the classic deviled egg filling. Use a small food processor if you’ve got one, it makes the dressing quickly and super silky smooth. I love the golden color!

  • egg yolks
  • mayo
  • mustard
  • vinegar
  • smoked paprika (substitute chipotle chili powder)
  • cayenne pepper
  • celery seed
  • salt and fresh cracked black pepper

blending dressing for deviled egg potato salad

I added finely chopped red onion and celery to the salad, but that’s it. This is a classic potato salad meant to showcase the eggs and potatoes themselves. Also, you don’t want to add too much of a ‘crunch’ factor to this salad ~ it’s supposed to remind you of creamy smooth deviled eggs, after all!

Best potatoes for potato salad

As for the potatoes, I used baby Dutch potatoes, they’re small so they cook quickly and only need to be halved or quartered before popping in the bowl. The texture of these potatoes is firm and gives the salad a nice texture. You can use russet potatoes if you like, but the salad will be softer.

Mixing up deviled egg potato salad in a glass bowl

Make this potato salad ahead

  • Make this the night before, if you like, and cover tightly with plastic wrap.
  • Best to keep it well chilled until you’re ready to serve.
  • Add fresh herbs and a sprinkle of paprika just before bringing to the table.

What else to bring to the potluck

Those first few gatherings this summer are going to be epic, aren’t they? Better be prepared with some delicious offerings…

Deviled Egg Potato Salad

There you have it, a simple but very flavorful potato salad that’s a little different from the rest. Hope you enjoy it!




deviled egg potato salad in a bowl
5 from 4 votes

Deviled Egg Potato Salad

My Deviled Egg Potato Salad recipe is a delicious mashup between everybody's favorite retro appetizer and everybody's favorite picnic salad.  We'll be making this one on repeat all spring and summer long.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 -6 servings
Author Sue Moran


  • 1 1/2 lbs baby Dutch potatoes
  • 1/2 cup mayonnaise
  • 1/4 cup very finely chopped red onion
  • 1/4 cup very finely chopped celery
  • 4 large eggs
  • 1 tsp prepared mustard
  • 1 Tbsp white wine vinegar
  • 1/4 tsp smoked paprika or chipotle chili powder (plus more for garnish)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp celery seed
  • salt and fresh cracked pepper


  • chopped fresh parsley
  • smoked paprika


  • Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until the potatoes are just tender. Check them with the tip of a sharp knife. Drain and cut the potatoes in half or quarters, depending on size. Place them in a large mixing bowl. Add the celery and onion to the bowl.
  • While the potatoes are cooking, put the eggs in a saucepan and cover with cold water. Bring to a boil, and boil for one minute. Then cover, remove from the heat, and let sit for 12 minutes. Drain and peel the eggs. Slice in half and remove the yolks. Chop the whites and add to the bowl with the potatoes.
  • Put the yolks, mayonnaise, mustard, vinegar, paprika, cayenne, and celery seed in a small food processor and process until nice and smooth and creamy. Add more mayo if your dressing seems too thick. Season with salt and pepper to taste, and add more of any of the other spices if you like.
  • Scrape out the dressing onto the potatoes and toss very gently to evenly coat everything. Cover with plastic wrap and chill the salad until ready to serve. Garnish wtih parlsey and a sprinkle of paprika.

Cook's notes

No need to wait until the potatoes have cooled before you add the dressing...adding it to warm potatoes helps it to sink in and flavor them.
Feel free to up the paprika and cayenne for a spicier dressing.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

deviled egg potato salad pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    May 17, 2020 at 7:52 am

    5 stars
    Sue, this is a delicious potato salad. I’m normally not much into eggs but this is just exceptional. Thanks for another great recipe!

  • Reply
    Phyllis Bergst
    May 4, 2020 at 7:58 am

    5 stars
    I can already taste this, have everything in my kitchen but minus the celery. So hard to keep it fresh.

  • Reply
    Nikki Moranville
    May 4, 2020 at 7:40 am

    Oh, Sue, I love this! I do this a lot with egg salad – I simply make egg salad and add it to mashed potatoes! I’m going to try it this way. I know I’ll love it – thank you!

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