Name: Deviled Egg Potato Salad Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 10 eggs; 2 hard-boiled eggs (halved, for garnish); 2 lbs russet potatoes (peeled and cubed); 3 stalks celery (diced); 1/2 red onion (finely diced); 1/3 cup green onions (diced); Fresh dill (diced, for garnish); 1 ¼ cup mayonnaise; 1 tablespoon Dijon mustard; 1 teaspoon yellow mustard; 1 teaspoon stone-ground mustard; 1/2 cup sweet pickle relish; Salt and pepper (to taste); 1/2 teaspoon paprika (for sprinkling)

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Introduction

This Deviled Egg Potato Salad is a creamy, tangy twist on the classic potato salad, combining the rich flavors of deviled eggs with tender russet potatoes. It’s perfect for picnics, potlucks, or a comforting side dish any time of year.

A large mound of creamy yellow potato salad sits in a white bowl, filled with small, chunky pieces of potatoes mixed with green herbs and finely chopped onions, giving it a textured and mixed look. On top of the salad, three halves of boiled eggs with bright yellow yolks are neatly placed, sprinkled with small green dill leaves and a light dusting of red paprika, adding color contrast. The bowl is set on a white marbled surface, and in the blurry background, there is a bunch of fresh green leafy celery and a small glass container with red sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 eggs
2 lbs russet potatoes (peeled and cubed)
3 stalks celery (diced)
1/2 red onion (finely diced)
1/3 cup green onions (diced)
1 ¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon yellow mustard
1 teaspoon stone-ground mustard
1/2 cup sweet pickle relish
Salt and pepper (to taste)
1/2 teaspoon paprika
2 hard-boiled eggs (halved, for garnish)
Fresh dill (diced, for garnish)

Instructions

Step 1: Gently place the 10 eggs in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pot with a lid and remove it from heat. Let the eggs stand in the hot water for 15 minutes, then transfer them to a bowl of ice-cold water to cool.
Step 2: Peel the cooled eggs and set aside.
Step 3: Place the peeled and cubed potatoes in another large pot, cover with water, and bring to a boil over medium-high heat. Boil for 8-10 minutes until tender but not falling apart. Drain the potatoes and rinse immediately with cold water; set aside to cool.
Step 4: Cut the peeled eggs in half and carefully remove the yolks. Place the yolks into a medium bowl.
Step 5: To the bowl with yolks, add the mayonnaise, Dijon mustard, yellow mustard, stone-ground mustard, sweet pickle relish, salt, and pepper. Mash and mix everything together until smooth and well combined.
Step 6: Coarsely chop the egg whites and add them to a large mixing bowl along with the cooled potatoes, diced celery, red onion, and green onions.
Step 7: Pour the yolk-mustard dressing over the potato and vegetable mixture. Gently stir until everything is evenly coated.
Step 8: Sprinkle the top with paprika, cover the bowl, and refrigerate until chilled and ready to serve.
Step 9: Before serving, garnish with the halved hard-boiled eggs and a sprinkle of fresh diced dill for a fresh, colorful finish.

Tips & Variations

For extra tang, add a splash of apple cider vinegar or lemon juice to the yolk mixture.
Use Yukon Gold potatoes for a creamier texture if you prefer.
Add chopped bacon or a pinch of smoked paprika for a smoky twist.
If you like more crunch, toss in some diced bell peppers or pickled jalapeños.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled, but you can let it sit at room temperature for 15-20 minutes before serving for the flavors to shine. Stir gently before serving to redistribute the dressing.

How to Serve

A close-up view of a large white bowl filled with creamy yellow potato salad made of chunky potato pieces mixed with finely chopped green herbs, red onions, and celery for texture. On top, there are three hard boiled egg halves with bright yellow yolks sprinkled with green dill and red paprika powder, adding color contrast. The bowl sits on a white marbled surface, with the potato salad piled high and looking rich and smooth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting in the fridge for a few hours or overnight to allow the flavors to meld together well.

How do I prevent the potatoes from turning mushy?

Be sure to cook the potatoes just until tender and not longer, then rinse them with cold water immediately after draining to stop the cooking process.