This Deviled Egg Potato Salad combines the flavor of a deviled egg with a classic creamy potato salad. It is the best side dish to bring to any Spring party.
Weeknight-easy
Beginner-friendly
You’ll Learn: The best way to boil potatos to be tender yet keep their shape
Worth It: Simple method, great results without fussy steps
Bonus: Easy swaps to match what’s in your pantry
Why you’ll love this recipe
- Two classic favorites in one – This is one of my favorite potato salad recipes because it combines deviled eggs and potato salad for a crowd-pleasing side dish that everyone will love.
- Perfect Spring dish – This deviled egg potato salad recipe is the perfect side dish. It’s refreshing, delicious, and indulgent. Make a double batch to bring to your next party.
- Easy to make – Boil your potatoes and eggs in the same pot and combine simple ingredients to make this super easy recipe for creamy potato salad!
Serving Suggestions
This is a great potato salad is the perfect addition to any Spring or Summer party spread. You could add it alongside your summer meal spread with hot dogs and burgers. Or pair this creamy side dish with some brunch favorites, like an asparagus galette. I also love making sides like old fashioned mac and cheese or strawberry quinoa salad.
For desserts, you could make lemon blueberry bread or strawberry pound cake.
How long do you boil potatoes?
My the best way to get perfectly boiled potatoes for a potato salad is to add them to a large pot with at least 2 tbsp of sea salt. Fill the pot with water until the water just covers the potatoes.
Bring the water to a boil, cover the pot and reduce to a simmer. Simmer covered for 10 minutes. After 10 minutes the cooked potatoes should be perfectly fork tender, but they will still hold their shape as you mix the salad together.
Ingredients
- Baby potatoes – halve or quarter your waxy potatoes depending on the size of them to make sure they cook perfectly and evenly
- Eggs – hard boil the eggs with the potatoes to create your deviled eggs
- Mayonnaise – the creamy texture is the base of your sauce for your potato salad
- Dijon mustard – I love the flavor that dijon adds to the potato salad
- Apple cider vinegar – the bit of vinegar adds the perfect acidity and brightness to the salad
- Salt, smoked paprika, black pepper – a simple spice blend adds a ton of flavor
- Cornichon pickles – I love using cornichon pickles for deviled eggs but you can use dill pickles, dill relish or sweet relish
- Chopped chives – chives are the perfect garnish for your potato salad
Ingredient Substitutions
I think the best potatoes are yukon gold potatoes, but you can really use any small, waxy, thin skinned kind of potatoes. You can use potatoes like red potatoes, mini heirloom potatoes or even fingerling potatoes. Russet potatoes are usually a bit too starchy. For a red potato salad recipe, try this herb and mustard potato salad.
If you don’t like mayo, you could make it with sour cream instead. In place of the apple cider vinegar, you could use red wine vinegar or white vinegar. For the dijon, you could substitute yellow mustard or dry mustard. Feel free to mix up the flavor and add any spices you would like. Creole seasoning, celery seed, garlic powder, and white pepper are good additions. Old bay seasoning, red pepper flakes, or hot sauce would be great to add for a little kick.
In place of cornichons, add in dill pickles, sweet pickle relish or dill pickle relish and pickle juice. For some more vegetables, you could add red onions, sweet onion, celery, or any of your favorite veggies. If you don’t have chives, you could also use green onions or any other fresh herbs.
How to make
Step 1: Boil potatoes and eggs
Cut baby potatoes in half or into quarters – each piece should be about 1/2 an inch. Place potatoes in a large pot and place eggs in the pot. Add 2 tbsp kosher salt and fill with water. Make sure it is cold water instead of hot water. Place on the stove and bring the water to a boil over medium-high heat. Reduce to a simmer, cover and simmer 10 minutes.
For best results, prepare an ice bath with ice cubes and cool water. Once the 10 minutes is up, transfer the hard-boiled eggs to the ice bath and drain potatoes. Place boiled potatoes in a large mixing bowl and set aside.
Step 2: Dice Eggs and pickles
When the eggs have cooled, peel and cut in half lengthwise. Scoop out the egg yolks and place in a small bowl with mayonnaise, dijon mustard, apple cider vinegar, salt, smoked paprika and black pepper. Mix until smooth to recreate the egg filling of a deviled egg flavor.
Chop boiled egg whites into small pieces and add to the large mixing bowl with the potatoes. Add the diced pickles and chopped chives to the bowl with the rest of the ingredients.
Step 3: prepare Dressing and combine
Pour the creamy yolk mixture into the large mixing bowl with the remaining ingredients and toss to combine. Serve room temperature or refrigerate and serve chilled.
Prep and Storage
The flavors will get deeper as this deviled egg potato salad sits in the fridge.
You can make it ahead of time and store in an airtight container in the fridge for up to 4 days. If you have leftovers, store leftovers in the fridge and make sure to enjoy them within 5 days of making it.
Check out these other Spring side dishes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Deviled Egg Potato Salad
Ingredients
- 3 lb baby potatoes
- 6 eggs
- ½ cup mayonnaise
- 2 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp salt
- ½ tsp smoked paprika
- ¼ tsp black pepper
- ½ cup diced cornichon pickles
- 2 tbsp finely chopped chives
Instructions
- Cut baby potatoes in half or into quarters – each piece should be about 1/2 an inch. Place potatoes in a large pot with 6 egg and 2 tbsp kosher salt and fill with cold water. Place on the stove and bring the water to a boil. Reduce to a simmer, cover and simmer 10 minutes.
- Prepare an ice bath. Once the 10 minutes is up, transfer the boiled eggs to the ice bath and drain the water from the potatoes. Place boiled potatoes in a large mixing bowl and set aside.
- When the eggs have cooled, peel and cut in half lengthwise. Scoop out the yolk and place in a small bowl with mayonnaise, dijon mustard, apple cider vinegar, salt, smoked paprika and black pepper. Mix until smooth.
- Chop boiled egg whites into small pieces and add to the large mixing bowl with the potatoes. Add the diced pickles and chopped chives to the bowl as well.
- Pour the creamy yolk mixture into the large mixing bowl and toss to combine. Serve room temperature or refrigerate and serve chilled.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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