classic deviled egg potato salad (Print Page)

Tangy potato salad with eggs and creamy dressing, perfect for gatherings and summer meals.

# What You Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus extra for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, cook until fork-tender, about 12 to 15 minutes. Drain and allow to cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, then peel and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl. Gently fold until ingredients are evenly coated with dressing.
05 - Taste the salad and adjust seasoning as desired.
06 - Transfer salad to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley. Chill for at least 1 hour prior to serving for optimal flavor.

# Expert Advice:

01 -
  • This potato salad sneaks in the bold, creamy zing of deviled eggs, making every bite unexpectedly addictive.
  • It became a go-to at our house because it's easy to assemble with basic pantry staples and always tastes better after chilling.
02 -
  • Don't rush the cooling step for potatoes and eggs—if they're warm, the dressing turns runny.
  • Adding extra smoked paprika at the end brings color and a hint of smoky flavor that's surprisingly satisfying.
03 -
  • If you chop eggs while they're cold and dry, the salad stays less mushy.
  • Mix dressing separately before folding it in—this distributes every flavor equally and prevents bland bites.
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