This Deviled Egg Potato Salad is a creamy and tangy recipe, which is made with fingerling potatoes and a rich, deviled-egg inspired dressing. It’s the perfect side dish for any picnic or barbecue, a delicious mashup of two potluck classics.
Deviled Egg Potato Salad Ingredients
The best of two classics in one delicious bowl.
- 1 ½ pounds fingerling potatoes, sliced crosswise ½-inch-thick
- 4 large eggs
- ½ cup mayonnaise
- 1 tablespoon white wine vinegar
- 1 teaspoon yellow mustard
- Pinch of smoked paprika, plus more for garnish
- Coarse salt and freshly ground pepper
- 1 celery stalk, finely chopped (about ½ cup), plus more for serving
- 3 tablespoons finely chopped red onion, plus more for serving
How To Make Deviled Egg Potato Salad
A step-by-step guide to this flavorful and creamy side dish.
- Cook the Potatoes and Eggs: Place the sliced potatoes in a medium saucepan, cover with water, and bring to a boil. Cook for about 10 minutes until tender, then drain well. At the same time, place the eggs in a small saucepan, cover with water, and bring to a rolling boil. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 7 minutes. Drain and run the eggs under cold water to cool them completely.
- Make the Deviled Egg Dressing: Peel the cooled hard-boiled eggs and slice them in half lengthwise. Pop out the yolks and transfer them to a small bowl. Mash the yolks thoroughly with a fork. To the mashed yolks, add the mayonnaise, mustard, vinegar, paprika, and 2 tablespoons of water.
- Strain for Smoothness: For an ultra-smooth, creamy dressing just like the filling of a deviled egg, press the yolk mixture through a fine-mesh sieve into a large serving bowl.
- Combine the Salad: Roughly chop the reserved egg whites and add them to the bowl with the dressing. Add the cooked potatoes, finely chopped celery, and red onion.
- Season and Serve: Season the salad with salt and pepper and toss gently to combine everything. Garnish with a little more chopped celery, red onion, and an extra sprinkle of smoked paprika before serving.
Recipe Tips
For the creamiest, most flavorful deviled egg potato salad.
- How to get an ultra-creamy dressing? The secret is to press the mashed yolk and mayonnaise mixture through a fine-mesh sieve. This step is what separates a standard potato salad from a true “deviled egg” potato salad. It guarantees a perfectly smooth, silky dressing with no lumps.
- What are the best potatoes to use? Fingerling potatoes are a great choice because their waxy texture and small size mean they hold their shape beautifully when sliced and cooked. Baby Yukon Gold or red potatoes are also excellent options.
- Can I make this potato salad ahead of time? Yes! This salad is a fantastic make-ahead dish. The flavors will actually meld and become even more delicious after a few hours or even a day in the refrigerator. Just give it a gentle stir and check the seasoning before serving.
- How to get perfectly cooked hard-boiled eggs? The “steam-in-the-pan” method described (boil, then cover and remove from heat) is a foolproof way to get perfectly cooked yolks without that unappealing green ring. Cooling them immediately in cold water also makes them much easier to peel.
What To Serve With Deviled Egg Potato Salad
The perfect main courses for this classic cookout side.
This creamy, classic potato salad is a must-have at any summer gathering. It pairs perfectly with:
- Grilled hamburgers and hot dogs
- BBQ chicken or pulled pork
- Fried chicken
- Smoked ribs or brisket
How To Store Deviled Egg Potato Salad
Keeping your salad safe and delicious.
- Refrigerate: Due to the mayonnaise and eggs, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 3 days. Do not leave it sitting out at room temperature for more than two hours.
Deviled Egg Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 320 kcal
- Carbohydrates: 25 g
- Protein: 8 g
- Fat: 21 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While yellow mustard is classic for a deviled egg flavor, a teaspoon of Dijon mustard would also be delicious and add a slightly sharper, more complex tang.
Of course. Many people enjoy adding finely chopped sweet pickles or a tablespoon of sweet pickle relish to their deviled egg potato salad for a bit of extra sweetness and crunch.
No. If you can’t find fingerling potatoes, you can use about 1.5 pounds of any waxy potato, like baby red or Yukon Gold potatoes. Just cut them into uniform, bite-sized chunks before boiling.
Try More Recipes:
- All-American Potato Salad Recipe
- Old-Fashioned German Potato Salad Recipe
- Baked Eggs in Whole Roasted Tomatoes Recipe
Deviled Egg Potato Salad Recipe
Description
The ultimate potluck mashup, this Deviled Egg Potato Salad features tender fingerling potatoes and chopped egg whites in an ultra-creamy, tangy dressing made from mashed egg yolks.
Ingredients
Instructions
- Boil the sliced potatoes in salted water for about 10 minutes until tender; drain.
- Hard-boil the eggs by bringing them to a boil, then covering and removing from the heat for 7 minutes. Cool in an ice bath.
- Peel the cooled eggs and halve them. Mash the yolks in a bowl with the mayonnaise, mustard, vinegar, paprika, and 2 tbsp of water.
- For an extra smooth dressing, press the yolk mixture through a fine-mesh sieve.
- Roughly chop the egg whites.
- In a large bowl, gently toss together the cooked potatoes, chopped egg whites, celery, and onion with the creamy yolk dressing.
- Season with salt and pepper to taste.
- Garnish with more celery, onion, and a sprinkle of paprika before serving.
Notes
- Pressing the yolk mixture through a sieve is the secret to an authentically smooth “deviled egg” dressing.
- Waxy potatoes like fingerlings or Yukon Golds are best as they hold their shape.
- This salad tastes even better after chilling for a few hours, making it a perfect make-ahead dish.
- Always keep this salad refrigerated and do not leave it out at room temperature for more than 2 hours.