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Deviled Egg Potato Salad

This Deviled Egg Potato Salad is a creamy, tangy twist on a classic favorite, combining tender potatoes with chopped eggs and a rich mustard-infused dressing. Inspired by traditional deviled eggs, this flavorful potato egg salad is perfect for picnics, BBQs, and family gatherings. If you’re looking for a delicious upgrade to your usual potatoe salad recipe or a crowd-pleasing potato salad with egg, this easy dish delivers bold flavor and comfort in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs potatoes Yukon Gold or russet, peeled and cubed
  • 6 hard-boiled eggs chopped
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon paprika
  • 1/4 cup celery finely chopped
  • 1/4 cup red onion finely chopped
  • Salt and pepper to taste

Method
 

  1. Boil cubed potatoes in salted water for 10–15 minutes until fork-tender.
  2. Drain and let potatoes cool slightly.
  3. In a large bowl, mix mayonnaise, yellow mustard, Dijon mustard, vinegar, paprika, salt, and pepper.
  4. Add potatoes, chopped eggs, celery, and red onion to the bowl.
  5. Gently stir until everything is evenly coated.
  6. Cover and refrigerate for 1–2 hours for best flavor.
  7. Garnish with extra paprika or sliced eggs before serving.

Notes

  • Use waxy potatoes for better texture.
  • Let the salad chill before serving for enhanced flavor.
  • Add pickles or relish for extra tanginess.
  • Substitute part of the mayo with Greek yogurt for a lighter version.
  • Store leftovers in the fridge for up to 3–4 days.