Deviled Egg Potato Salad
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Our Deviled Egg Potato Salad is made with russet potatoes, hard boiled eggs, celery, green onion and dill relish all tossed in an amazing potato salad dressing. It’s a great summer salad that’s always a crowd-pleaser at cookouts, potlucks and game days.
This potato salad with hard boiled eggs is a family favorite. It has been a regular side dish that we have made over the years to serve with grilled chicken, burgers, hot dogs and sandwiches during the warm summer months.
Why You Will Love This Recipe
- Great Flavor. This potato salad has a really great combination of flavors, and it is truly the best deviled egg potato salad that we have ever had.
- Quick and Easy. It comes together in about 30 minutes with a few basic ingredients and little fuss, but then you’ll want to let it chill in the fridge for at least 1 hour or so before serving.
- Great For Sharing. What is a summer gathering without a great potato salad? Share this deviled eggs potato salad at your next cookout, potluck or game day and watch it disappear. You will also likely get a lot of requests for the recipe.
Deviled Egg Potato Salad Recipe Ingredients
- Russet Potatoes. We use russet potatoes for this salad. Boiled whole, then peeled and chopped.
- Hard boiled Eggs. You’ll need 5 hard boiled eggs peeled and chopped.
- Celery. About 1 cup diced celery adds just the right amount of flavor and crunch.
- Green Onion. We like using green onion because they have a more mellow tasting than other onions.
- Dill Pickle Relish. This adds a great classic flavor to the mix.
Potato Salad Dressing
- Real Mayonnaise. Use a good real mayonnaise, like Duke’s (our preferred mayo for this salad), Best Foods or Hellman’s.
- Mustard. We use both yellow mustard and Dijon mustard.
- Seasoning. We season this salad dressing with salt, ground black pepper and a little celery salt.
Find printable recipe with the measurements below.
Variations
- Add 3-4 tablespoons full fat sour cream to the dressing for a richer flavor. If we have sour cream on hand, we typically add it in.
How To Make Deviled Egg Potato Salad
- Make Dressing. Whisk together the mayonnaise, mustard and seasonings in a bowl. Taste test to see if you want to add more salt or pepper to the dressing.
- Cook Potatoes. Cook the potatoes whole in a pot of boiling water. The potatoes will be done cooking when a fork can be inserted easily but the potatoes still hold shape.
- Prep Ingredients. Chop the the cooked and peeled potatoes, the celery and hard boiled eggs. Slice the green onion.
- Toss Salad. Put the salad ingredients and the relish in a large bowl and pour the dressing over everything and toss.
- Chill Salad. Place plastic wrap over the salad bowl and refrigerate up to 1 hour before serving. This gives the salad time to chill and for the flavors to meld together.
Tips For Making The Best Potato Salad With Deviled Eggs
- Adjust the dressing by adding more mayo or some sour cream to achieve desired taste and consistency.
- The potatoes MUST be completely cooled before adding the dressing or you can end up with an oily potato salad instead of a creamy one. After the potatoes are cool enough to handle, peel them and dice them, then cover the bowl with plastic wrap and put it in the refrigerator to chill while you prep the rest of the ingredients.
- Chill the salad up to 1 hour before serving to give the salad a chance to chill and for the flavors to meld together.
Can Deviled Eggs Potato Salad Be Made Ahead Of Time?
Yes. This is a great meal prep recipe. We like to prep the dressing and the salad ingredients ahead of time and then store them separately in the refrigerator until you’re ready to toss and serve.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator. If properly stored, it should last up to 1 week.
Serving Suggestions
Serve this easy homemade deviled eggs potato salad with grilled chicken or burgers at your next backyard bbq.
More Salad Recipes
Yield: 6 Servings
Deviled Egg Potato Salad
Prep Time
15 minutes
Cook Time
15 minutes
Additional Time
1 hour
Total Time
1 hour 30 minutes
Our Deviled Egg Potato Salad is made with russet potatoes, hard boiled eggs, celery, green onion and dill relish all tossed in an amazing potato salad dressing. It's a great summer salad to serve at cookouts, potlucks and game day.
Ingredients
- 3 pounds russet potatoes, peeled and diced
- 5 hard boiled eggs, peeled and chopped
- 1 cup celery, diced
- 2/3 cup green onion, sliced
- 1/4 cup dill pickle relish
Potato Salad Dressing
- 1 cup real mayonnaise (like Duke's (our preference), Best Foods or Hellman's)
- 1-1/2 tablespoons yellow mustard
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon celery salt
- Salt and black pepper to taste
Instructions
- Whisk together the mayonnaise, vinegar and seasonings in a bowl. Taste test to see if you want to add more salt or pepper to the dressing. Transfer dressing to an airtight container and refrigerate until you're ready to add to the salad ingredients.
- Put whole potatoes in a pot of water so they are covered by 1-inch. Bring to a boil and add 2 teaspoons salt, and cook over medium-high heat for 10-15 minutes (depending on the size of the potatoes), or until they are fork tender but still firm and holding shape. Drain and rinse the potatoes under cold water to stop the steam coming off of the potatoes. When the potatoes are cooled enough to handle, peel the loose skins, discarding the peels. Dice the potatoes and transfer to a bowl. Cover with plastic wrap and refrigerate for 1-2 hours.
- While the potatoes are chilling in the refrigerator, prepare the hard boiled eggs. Put the eggs in a pot of cold water covering the eggs by 1 inch. Bring the eggs to a rolling boil, then turn the heat off and put the lid on the pot. Let the eggs continue to cook in the hot water for 10-12 minutes. Transfer the eggs using a slotted spoon to a bowl of ice water to halt the cooking process. Let the eggs rest in the ice bath for 5-7 minutes. Peel the cooled eggs and chop them.
- Add the chopped eggs, celery, green onion and relish to the completely cooled potatoes. Pour the dressing over everything and toss. Â
- Place plastic wrap over the salad bowl and refrigerate up to 1 hour before serving. This gives the salad time to chill and for the flavors to meld together.
Notes
Variations
- Add 3-4 tablespoons full fat sour cream to the dressing for a richer flavor.
Tips For Making The Best Potato Salad
- Don't overcook the potatoes. They need to be fork tender but still firm enough to hold shape.
- Adjust the dressing by adding more mayo or sour cream to achieve desired taste and consistency.Â
- The potatoes MUST be completely cooled before adding the dressing or you can end up with an oily potato salad instead of a creamy one. After the potatoes are cool enough to handle, peel them and chop them, then cover the bowl with plastic wrap and put it in the refrigerator to chill while you prep the rest of the ingredients.Â
- Chill the salad up to 1 hour before serving to give the salad a chance to chill and for the flavors to meld together.Â
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 592Total Fat: 36gSaturated Fat: 6gUnsaturated Fat: 30gCholesterol: 172mgSodium: 539mgCarbohydrates: 54gFiber: 7gSugar: 5gProtein: 13g
theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.
