This creamy, tangy easy, deviled egg potato salad comes together in no time with just 6 ingredients and is the perfect side dish for potlucks, picnics, BBQs, parties, and mid-week meals!
When it comes to potato salad recipes, the options are endless. I’ve already shared recipes for a light new potato salad with green beans and a salad with salmon, kale, and potatoes. When you’re in the mood for something richer and creamier, this easy deviled egg potato salad hits the spot!
This mayonnaise-based potato salad with eggs is super creamy and flavorful. Plus, it’s made with just a handful of simple and inexpensive ingredients and is meal prep and make-ahead friendly. There are even several ways to adapt that recipe. That includes making a lighter dressing, adding spice, or adding more egg potato salad classics like sweet pickles relish or capers.
The result is a simple, low-fuss, high-flavor side dish. It’s perfect for enjoying at all your summer cookouts and events or even year-round! I highly recommend making enough for leftovers of this crowd-pleasing egg potato salad (even then, you may be left staring at an empty plate!).
What Is a Deviled Egg
Devilled eggs (sometimes called stuffed eggs or dressed eggs) are a popular European and North American appetizer, side dish, or snack made of hard-boiled eggs. The eggs are halved. And the egg yolks are removed to mix with ingredients like mayonnaise or another fat-based product and mustard. The filling is then spooned or piped back into the space for the egg yolk and topped with fresh herbs.
The dish’s roots go as far back as ancient Rome. But the word “deviled” in reference to food seems to appear in the 18th century. It’s usually referring to either spicy or zesty/zingy foods.
So what is deviled egg potato salad? It’s a Southern classic that relies on the best elements of deviled eggs (egg, mayonnaise, mustard, etc.). It makes a creamy, tangy, zippy, tasty potato egg salad!
Deviled Egg Potato Salad Recipe Ingredients
This potatoes salad with egg recipe packs in a lot of flavor with minimal ingredients. In fact, this entire easy potato salad recipe requires a base of just 6 ingredients, plus salt and pepper.
The Potato and Egg Salad
- Boiled Potatoes: I recommend using Yukon Gold, red potatoes, or new potatoes as the best options for this potato salad recipe with egg.
- Boiled Eggs: You can use pre-boiled eggs or boil them, especially for this salad.
- Green onions: (Scallions) to garnish with a touch of freshness to the creamy potato salad.
Best Potatoes for Potato Salad
When making this deviled egg potato salad recipe (or any potato salad), it’s best to use a waxy type of potatoes (like red potatoes or new potatoes). Or use an all-purpose potato on the waxier side (like Yukon Gold potatoes). Using waxy rather than starchy potatoes will help them hold their shape when boiled and mixed with the remaining ingredients.
- Mayonnaise: I use homemade mayonnaise. Use a reduced-fat version if preferred. For a more decadent dressing, use a combination of regular and Japanese mayo.
- Mustard: I use homemade yellow mustard but Dijon mustard works excellently. Whole-grain mustard is great for adding some texture, too. This adds zing and depth to the potato egg salad dressing.
- Paprika (smoked or sweet) – just a small sprinkle.
- Salt and Black pepper.
How to Make Deviled Egg Potato Salad
How to make potato salad with eggs is simple, especially if you already have leftover boiled potatoes and eggs. If not, the first step is to prepare those.
Prepare the Boiled Eggs and Potatoes
First, rinse and slice the potatoes into 1-inch cubes. Transfer them to a large bowl with water while you chop (to stop them from browning).
Then, transfer the potatoes to a large saucepan and cover with new cold water and salt.
To help the boiled potatoes hold their shape even longer, you can add a tablespoon of vinegar to the pot.
How Long to Boil Potatoes for Potato Salad
Bring to a boil over medium heat. Then reduce to medium-low, and cook the potatoes for 15 minutes, or until fork-tender. Drain well and set aside to cool.
It’s important not to over-boil the potatoes. Otherwise, they can become mushy and/or watery. For more tips, check my post on How to Boil Potatoes.
How Long to Boil Eggs for Potato Salad
Once boiled, transfer the eggs to a bowl of ice water, peel them, and finely dice them.
If you have an egg slicer, use it vertically and horizontally for cubed pieces. They’ll be long and thin, but the yolk will break in the middle, creating little cubes of egg whites.
Prepare the Dressing
While the potatoes and eggs cook, prepare the creamy dressing by adding all the ingredients to a bowl and mixing well.
Next, finely slice the green onions.
Assemble the Deviled Egg Potato Salad
Once all the elements are prepared and cooled, it’s as simple as transferring them to a large mixing bowl and tossing them well to disperse everything evenly.
Now, give it a final taste and adjust any of the seasonings. It’ll taste even better after it’s given some time to meld. So if you have the patience, I recommend allowing it to sit for at least 1-2 hours in the fridge before you serve this classic potato salad.
How Long Is Deviled Egg Potato Salad Good for
Store any leftovers in an airtight container (or well-covered) in the fridge for 4-5 days. It’ll taste even better on day two. But the potatoes will continue to soak up the dressing as they chill. So you may need to add a little more after a couple of days.
Remember to keep this mayo-based salad out of the sun. Also, don’t let it sit at room temperature for longer than 2 hours.
Can You Freeze Potato Salad with Eggs
Potato salad doesn’t freeze particularly well. The potatoes become mushy and the dressing runnier, so it’s best to avoid doing so.
This Southern potato egg salad is typically a classic summer salad. But the ingredients are all available year-round, so the serving options are unlimited.
- Alongside all your favorite BBQ grilled mains – like steak, grilled chicken, chicken shish tawook, BBQ ribs, etc.
- With burgers or hotdogs.
- Slathered into homemade pita bread with lettuce and cucumber.
- Added to wraps.
It also pairs well with most of your favorite summer side dishes like pasta salad, Fattoush salad, heirloom tomato salad, etc.
There are several ways you can adapt the dressing to your liking. For example, you can ditch the mayo entirely and use a thick plain yogurt in its place. Alternatively, you coul use a blend of mayonnaise and sour cream or miracle whip (50/50 blend).
Not only you can but I highly recommend it. That way, the flavors meld in the fridge for an even better flavor.
Plus, assembling the egg potato salad with chilled eggs and potatoes is best. So cooking those ingredients and allowing them to chill in advance is great. I usually cook the eggs and potatoes the night before and prepare the dressing separately (giving the flavors time to meld). You can combine everything in the morning.
That’s entirely up to you. I usually do, but the peels are very thin and usually unnoticeable within the dish. Plus, they add a ton of fiber and nutrients.
More Potato Side Dishes
- The Perfect Baked Potato
- The Best Creamy Mashed Potatoes
- Oven-Roasted New Red Potatoes
- Best Potato Leek Soup
If you try this potato salad recipe with egg, I’d love to hear your thoughts and questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Deviled Egg Potato Salad
- 1.5 lb potatoes boiled; use waxy potatoes like red potatoes, new potatoes, or Yukon Golds
- 4 eggs boiled
- 0.8 oz green onions 2 stalks; or scallions
- 1/2 cup mayonnaise or 50/50 mayo and cool whip/sour cream for a lighter dressing
- 1/2 tablespoon mustard regular yellow mustard is best, Dijon or whole-grain work as well
- 1/4 teaspoon paprika smoked
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt or to taste
- Making this potato salad with egg is simple, especially if you already have leftover boiled potatoes and eggs – then you can just prepare the dressing and assemble to salad. If not, the first step is to boil the potatoes and eggs.
Prepare the Potatoes
- Rinse and slice the potatoes into 1-inch cubes, transferring them to a bowl of water while you chop (to stop them from browning).
- Transfer the potatoes to a large pot and cover with new cold water and about 1 ½ teaspoons of salt.To help the boiled potatoes hold their shape even longer, you can add a tablespoon of vinegar to the pot.
- Bring the pot to a boil over medium heat. Then reduce to medium-low, and cook the potatoes for 15 minutes, or until fork-tender. Drain well and set aside to cool.It’s important not to over-boil the potatoes. Otherwise they can become mushy and/or watery.
Boil The Eggs
- Once boiled, transfer the eggs to a bowl of ice water, peel them, and finely dice them.If you have an egg slicer, use it vertically and horizontally for cubed pieces (they’ll be long and thin, but the yolk will break in the middle, creating little cubes of egg white).
Prepare the Dressing
- While the potatoes and eggs cook, prepare the dressing by adding all the ingredients to a bowl and mixing well. Also, finely slice the green onions now.
Assemble the Deviled Egg Potato Salad
- Once all the elements are prepared and cooled, it's as simple as transferring them to a large serving bowl and tossing them well to disperse everything evenly.Give it a final taste and adjust any of the seasonings. I recommend allowing the salad to sit for at least 1-2 hours in the fridge before serving it.
- Store any leftovers in an airtight (or covered) container in the fridge for 4-5 days. It'll taste even better on day two, though the potatoes will continue to soak up the dressing as it chills, so you may need to add a little more after a couple of days.Remember to keep this mayo-based salad out of the sun. Also, don't let it sit at room temperature for longer than 2 hours.
- Adjust the consistency: Ditch the cubed waxy potatoes for starchy potatoes and make a delicious, mashed potato salad if desired.
- For a richer dressing: Remove the yolks from the eggs before slicing them, and adding the yolks to the dressing.
- Allow the ingredients to cool: If you don’t, the potatoes will soak up the dressing in a heartbeat, and you’ll practically need double the amount. Therefore, I love to use pre-cooked and chilled potatoes and eggs when possible.
- When serving at an event: It’s best to keep the egg and potato salad cool. To do so, place the dish within a larger dish filled with ice. That should help it stay chilled for several hours.
- Herbs: Aside from green onions, you can make this salad as herby as you’d like by adding chives, parsley, dill, etc.
- Spice: You can either add some chili or cayenne powder, red pepper flakes, or even mix a little hot sauce into the dressing.
- An acid: Adding an acid like apple cider vinegar or pickle juice to the potatoes while they’re still warm helps them soak up a ton of flavor to add depth to the potato salad. Alternatively, you can add it directly to the dressing, similar to deviled eggs.
- Vegetables: You could add sweetcorn, peas, shredded carrot, thinly sliced red onion, finely chopped pickles (or pickle relish), celery, bell pepper, etc.
- Capers: These make for a delicious addition to a recipe for deviled eggs and so will also work wonderfully with this recipe.
- Coriander seed: To add to the dressing for flavor and texture.
- Avocado: Either finely diced or mashed into the dressing for extra creaminess.