Deviled Egg Potato Salad is a mashup of two of my favorite summer foods that I like to see at any BBQ, picnic, or potluck gathering. It’s a riff on two classics that go so well together that I figured I might as well just give in and make them at the same time!
Deviled Egg Potato Salad
A couple of months ago I saw a recipe from Food Network for a deviled egg pasta salad that caught my attention. But I decided that instead of a pasta salad, I would take a classic potato salad and use the same concept of mixing it with deviled eggs to create something fun and new to share at our 4th of July celebration.
Like any good potato salad, this cool, creamy deviled egg potato salad goes great with anything grilled or smoked, whether it’s hamburgers, ribs, brisket, pulled pork, hot dogs, barbecue chicken, or whatever else you can think of.
For an additional side, I like to serve this cottage cheese jello salad, which is divisive in our family but I don’t even care because I love it so much.
Best potato salad ever? Quite possibly.
Now, I don’t mean to misrepresent. This is a pretty classic old-fashioned potato salad recipe, albeit one with perfectly balanced flavors, if I do say so myself.
But what really sets it apart and makes it arguably the best potato salad ever are those deviled eggs on top. Not only are they delicious (and everybody is going to want one!) but they make what is a rather lackluster looking dish stand out on a crowded potluck table. Watch and you’ll see. It’s not easy to gussy up potato salad to look enticing, but this is a pretty surefire approach.
And can I just admit something shameful? I’m something of a competitive potluck-er, even though I try not to be. I just can’t help casually watching to see which food goes first and totally take pride in mine being the quickest dish to disappear. And I have even strategized about whether a particular salad or dessert will do well at a potluck based on what I think others might bring.
Does that make me a terrible person?
How to make potato salad
- Make the deviled eggs: Start by hard boiling a dozen eggs, then peel them and slice them in half. Pop out the yolks in to a bowl and mash them up with mayo, mustard, vinegar, and salt until smooth, then pipe the filling into half of the egg white halves. Chop up the rest of the egg whites to add to the potato salad and save any extra filling to add to the salad as well.
- Boil the potatoes: First give them a good scrub and dice into 1/2-inch pieces, then add to a large pot and fill it with enough water to cover the potatoes by an inch. Salt the water well (I don’t measure but around 1 to 1 1/2 tablespoons is what you’re aiming for). Bring to a boil and cook just until the potatoes are tender enough to be easily pierced with a fork.
- Drain the potatoes and add the vinegar: Just like with my Hawaiian macaroni salad, I add a little vinegar to the warm potatoes after draining them and let them sit for a little bit to absorb the liquid and the flavor.
- Mix up the rest of the ingredients in a big bowl: Add the reserved egg whites and any leftover deviled egg filling, green onions, celery, mayonnaise, Miracle Whip, mustard, celery seed, salt, pepper, garlic powder, and chopped pickles and pickle juice, if using. Stir to combine, then taste and add more salt, if needed.
- Transfer the potato salad to a serving bowl and top with the deviled eggs: You can arrange the deviled eggs around the edges, or just set them randomly on top. I like to sprinkle them with smoked paprika, which I think has better flavor than regular paprika.
- Chill for at least 1 hour or overnight before serving.
Can you make potato salad the day before?
Yes, you can definitely make this potato salad a day in advance! In fact, I always think potato salad tastes better the next day anyway.
How long will homemade potato salad last?
Potato salad will be good for 3-4 days in the fridge. But since this potato salad is made with mayonnaise and is often taken to gatherings like potlucks and barbecues, keep in mind that if it has been sitting out for more than 2 hours, you should probably toss any leftovers, just from a food safety standpoint.
Tips for the Best Potato Salad
- Pickles and pickle juice are totally optional. I love them, but my family doesn’t and I typically don’t want to eat an entire batch of potato salad all by myself, so they usually get left out. But if you are pickle lovers, go for it!
- You could use all mayo OR all Miracle Whip instead of half and half like I do. Each has slight flavor and consistency differences, which is why I prefer combining them.
- Stick with good old yellow mustard for this potato salad. No need to get fancy with dijon or spicy brown mustard or the like.
- I like to use unpeeled Yukon Gold potatoes for my potato salad. They hold their shape well after cooking and I like their flavor better in general. Plus, the skin isn’t thick so I don’t have to bother peeling the potatoes (although you still could if you wanted to).
- Some people boil their potatoes whole, then dice them to make potato salad, but I’ve found that the easiest way is to just chop the potatoes first and cook them that way. The cook faster and then I don’t have to deal with cutting hot, slippery potatoes afterwards.
More Side Dish Recipes for a Potluck
- Tex-Mex Doritos Taco Salad
- BLT Pasta Salad
- Watermelon Basil Feta Salad
- Grilled Corn Salad
- Summer Fruit Salad with Honey Lime Poppy Seed Dressing
- Orange Jello Salad with Pudding Whipped Cream
- Classic Italian Pasta Salad
- And see all of my favorite SIDE DISH RECIPES here!
- 12 hard boiled eggs
- 1/2 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon smoked paprika
- 2 1/2 lbs. yukon gold potatoes
- 3 tablespoons white vinegar
- 1 bunch green onions, chopped
- 2 stalks celery, finely chopped
- 3/4 cup mayonnaise
- 3/4 cup Miracle Whip
- 1/4 cup yellow mustard
- 1 1/2 teaspoons celery seed
- 1/2 tsp salt
- 1/2 tsp pepper
- Pinch of garlic powder
- 1/4 cup chopped dill pickle (optional)
- 2 tablespoons pickle juice (optional)
- Peel the eggs, then slice in half lengthwise and remove the yolks from the whites. Place the yolks in a medium bowl and add mayonnaise, mustard, vinegar, and salt. Mash with a fork until smooth.
- Transfer to a large ziploc bag and snip off about 1/2-inch of one corner to pipe the deviled egg filling into the center of 12 of the egg white halves. Chop and reserve the remaining egg white halves and any unused deviled egg filling (usually around 1/4 cup) for adding to the potato salad.
- Scrub the potatoes well, then dice into 1/2-inch pieces and add to a large pot. Fill with cold water until it covers the potatoes by 1 inch. Add 1 tablespoon of salt to the water and bring to a boil over high heat, then reduce heat to medium-high. Cook just until the potatoes can be pierced easily with a fork, then drain well and transfer to a large mixing bowl. Add the vinegar and stir. Let sit 15 minutes to cool slightly.
- To the potatoes, add the reserved egg whites and any leftover deviled egg filling, green onions, celery, mayonnaise, Miracle Whip, mustard, celery seed, salt, pepper, garlic powder, and chopped pickles and pickle juice, if using. Stir to combine, then taste and add more salt, if needed.
- Transfer potato salad to a large serving bowl, then arrange the deviled eggs on top. Sprinkle with paprika and chill for at least 1 hour or overnight before serving.
Amount Per Serving: Calories: 267 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 11mg Sodium: 642mg Carbohydrates: 24g Fiber: 3g Sugar: 4g Protein: 3g
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