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.
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.
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.
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
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.
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…
- 7 Bean Salad with Chimichurri Dressing
- Corn and Cucumber Salad
- Purple Cauliflower Rice Salad
- Israeli Chopped Salad
There you have it, a simple but very flavorful potato salad that’s a little different from the rest. Hope you enjoy it!
WANT TO TRY THIS DEVILED EGG POTATO SALAD?
PIN IT TO YOUR FAVORITE BOARD SO YOU CAN MAKE IT FOR THE FIRST PICNIC OR BARBECUE OF THE YEAR.
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Deviled Egg Potato Salad
Ingredients
- 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, to taste
Instructions
- 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.
Notes
Nutrition
Yikes! At almost 400 calories for 1/2cup, this salad is NOT for the faint of heart. And I mean, really, Sue..who eats only half a cup? 🤣 Time to break out the fat pants.
Sue, this is a delicious potato salad. I’m normally not much into eggs but this is just exceptional. Thanks for another great recipe!
I can already taste this, have everything in my kitchen but minus the celery. So hard to keep it fresh.
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!