The Best Deviled Egg Potato Salad Recipe
Creamy deviled egg potato salad brings together tender russet potatoes, chopped hard-boiled eggs, and a tangy, mustardy dressing with sweet pickle relish. Red onion, celery, and paprika add crunch and classic deviled egg flavor. Chill it before serving for an easy, crowd-pleasing side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Ingredients
For the potato salad
- 6 russet potatoes, peeled and diced
- 8 large eggs
- 1 cup mayonnaise
- 3 tablespoons yellow mustard
- ½ cup sweet pickle relish
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ small red onion, finely diced
- 3 celery stalks, diced
- ½ teaspoon ground paprika
Optional garnish
- Additional ground paprika, to taste
- Deviled egg slices or halves, as desired
- Fresh parsley or celery greens, as desired
Instructions
- Simmer the potatoes and eggs.
Add the diced potatoes and whole eggs to a large pot and cover with water. Bring to a boil, then reduce the heat to medium-low and simmer for 15 minutes.
- Cool the eggs and drain the potatoes.
Use a slotted spoon to transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Drain the potatoes and set them aside to cool slightly.
- Make the dressing.
In a large mixing bowl, whisk together the mayonnaise, yellow mustard, sweet pickle relish, Worcestershire sauce, salt, and black pepper until well combined.
- Chop the eggs.
Peel and rinse the cooled eggs, then roughly chop them.
- Combine the salad.
Add the slightly cooled potatoes, chopped eggs, red onion, celery, and paprika to the bowl with the dressing. Toss gently until everything is evenly coated.
- Chill.
Cover and refrigerate the potato salad for at least 30 minutes before serving.
- Garnish and serve.
If desired, finish with extra paprika, deviled egg slices or halves, and fresh parsley or celery greens.
Notes
- Allow the potatoes to cool slightly before mixing so they hold their shape and do not make the dressing overly warm.
- Chill the salad for at least 30 minutes; a longer chill gives the flavors more time to meld.
- Season to taste before serving, adding more salt, pepper, or paprika if desired.
- Store covered in the refrigerator and serve cold.
