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Deviled Egg Potato Salad

Deviled egg potato salad that blends classic creamy potato salad with chopped hard-boiled eggs and a tangy deviled-style mustard dressing. Cubed potatoes stay tender while the salad chills into a scoopable, picnic-ready texture with paprika on top.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes peeled and cubed
Hard-boiled eggs
  • 6 hard-boiled eggs chopped
Creamy dressing
  • 0.5 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp paprika plus more for garnish
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Boil the peeled and cubed potatoes until tender, 10-12 minutes after water returns to a boil, then drain and spread on a sheet pan to cool for 10 minutes with visible steam dissipating.
Build the potato mixture
  1. Combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions in a large bowl until evenly mixed with no dry potato pieces.
Make the deviled dressing
  1. Whisk mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth and creamy, with the paprika color streak-free.
Fold and chill
  1. Pour the dressing over the potato mixture and fold gently until every surface looks coated and the eggs remain intact in small pieces.
  2. Refrigerate for at least 2 hours, uncovered at first then covered, until the salad looks thickened and the flavors set throughout.
  3. Garnish with extra paprika before serving so the top shows a bright red dusting against the creamy yellow filling.

Notes

Pro tip: cool the potatoes completely before mixing so the dressing stays creamy instead of loosening. Store covered in the refrigerator up to 4 days; this freezes poorly due to texture changes, so avoid freezing. For a lighter option, use light mayonnaise to keep the deviled-eggy tang while reducing calories.