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Deviled Egg Potato Salad

Deviled egg potato salad with creamy yellow dressing and chopped hard-boiled eggs folded into tender, cubed potatoes. This picnic dish blends classic potato salad textures with deviled-egg flavor, finished with a paprika sprinkle.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb potatoes peeled and cubed
  • 6 eggs hard-boiled, chopped
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
Deviled egg 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
  • 0.01 salt to taste
  • 0.01 pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Cook and cool the potatoes
  1. Bring a Dutch oven of water to a boil and cook the cubed potatoes until tender, about 10 to 15 minutes. You should be able to pierce a cube with a fork and feel little resistance.
  2. Drain the potatoes and spread them on a sheet pan to cool to room temperature. Let steam dissipate so the salad doesn’t get watery.
Make the potato mixture
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions. Toss gently so the eggs stay in visible pieces.
Mix the deviled egg dressing
  1. In a separate bowl, whisk together mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth and evenly colored. It should look thick and creamy with specks of paprika.
Assemble and chill
  1. Pour the dressing over the potato mixture and fold gently until every surface looks coated. Use slow, careful turns to keep potato cubes intact.
  2. Cover and refrigerate for at least 2 hours, letting the flavors meld and the dressing set. Chilling helps the salad hold its creamy texture for serving.
  3. Before serving, garnish with extra paprika. Finish with a light shake so the top shows a visible paprika dusting.

Notes

Pro tip: cool the potatoes fully before mixing so the dressing stays creamy instead of watery. Refrigerate in a covered container for 3 to 4 days; for best texture, do not freeze. For a lighter version, use half mayonnaise and half plain Greek yogurt (keep the rest the same) to reduce richness while retaining the deviled egg tang.