This deviled egg potato salad is everything you love about classic deviled eggs mixed into a creamy, crowd-pleasing potato salad. The rich, tangy dressing coats tender gold potatoes and chopped eggs, with just the right crunch from celery and green onions.
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What's great about this recipe
This salad is perfect for summer gatherings and family meals. It uses simple ingredients you probably already have, can be made ahead of time, and tastes even better after chilling. It travels beautifully for potlucks and picnics and the leftovers make fantastic lunches.
Ingredients you'll need
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Produce - Gold potatoes are great here because they hold their shape well without getting mushy. Celery adds a nice fresh crunch that balances the rich, creamy dressing, and green onions (or chives) give a mild onion flavor and a pop of color.
Eggs - The star of this salad! We use 8 large eggs, so you get plenty of that classic deviled egg flavor in every bite.
Condiments - Mayonnaise is the base of the dressing. Use your favorite brand (we like Duke's). Sour cream makes the dressing extra smooth and tangy. White vinegar brings the bright tang that cuts through the richness.
Spices - Ground mustard powder gives that signature deviled egg bite. Paprika, onion powder, salt, black pepper, and turmeric powder combine to create the classic warm color and flavor.
Garnish & serving - Extra paprika, green onions or chives, and hot sauce on the side (not pictured).
📖 See the recipe card for quantities and preparation.
How to make deviled egg potato salad
- Place the potatoes in a large pot and cover with cool water by 2-3 inches. Bring to a boil, add 2 teaspoons of salt, and cook until fork-tender (25-30 minutes). Drain and cool completely.
- While the potatoes cook, boil the eggs. Bring to a full boil, then cover, turn off the heat, and let sit for 10 minutes. Drain, cool, peel, and pat dry.
- Slice the peeled eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Chop the whites into bite-sized pieces and set aside in a large mixing bowl.
- Once cooled, cut the potatoes into 1-1½-inch bite-sized pieces.
- Mash the egg yolks thoroughly with a fork until crumbly.
- Add mayonnaise, sour cream, vinegar, ground mustard powder, ½ teaspoon salt, paprika, onion powder, black pepper, and turmeric powder to the mashed yolks. Stir until smooth and creamy.
- In a large bowl, combine the chopped potatoes, egg whites, diced celery, and green onions/chives. Gently fold with a rubber spatula so you don't mash or tear the potatoes.
- Pour the deviled dressing over the salad and gently fold everything together until well coated.
Taste and add more salt if needed (as a reference we added an extra ½ teaspoon to ours). Cover and refrigerate for at least 1-2 hours until chilled. Before serving, give it a gentle stir, garnish with extra chopped green onions or chives and a sprinkle of paprika. Serve with hot sauce on the side.
Storing instructions
Keep the potato salad chilled until ready to serve. Refrigerate leftovers as soon as possible and don't leave them out for longer than 2 hours (only 1 hour if the temperature is above 90 degrees Fahrenheit). Discard any leftovers that have been at room temperature longer than that.
If handled properly, store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as the potatoes become mushy and the creamy dressing tends to separate when thawed.
For more information on food storage and safety guidelines, visit the U.S. Department of Agriculture and FoodSafety.gov.
If you enjoyed this deviled egg potato salad, you might also love our classic deviled eggs, the original potato egg salad, or these other favorite potato sides: warm potato salad, and garlic parsley potatoes.
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📖 Recipe
Deviled Egg Potato Salad
Ingredients
For the salad
- 2 pounds Gold Potatoes
- 1 Celery Rib finely diced (about ¼ cup)
- 3 tablespoons Green Onions or Chives chopped (plus extra for garnish)
- 8 Large Eggs hard-boiled and peeled
Creamy deviled dressing
- ¾ cup Mayonnaise
- ¼ cup Sour Cream
- 2 tablespoons White Vinegar
- 1 teaspoon Ground Mustard Powder
- ½ teaspoon Salt plus 2 teaspoons for boiling the potatoes, and more to taste at the end
- ¼ teaspoon Paprika plus extra for garnish
- ¼ teaspoon Onion Powder
- ¼ teaspoon Black Pepper
- ¼ teaspoon Turmeric Powder
For serving
- Hot sauce on the side, extra chopped green onions or chives, and a sprinkle of paprika for garnish.
Instructions
Cook the potatoes and eggs
- Place the potatoes in a large pot and cover with cool water by 2-3 inches. Bring to a boil over high heat. Add 2 teaspoons of salt, then reduce to a gentle boil and cook for 25-30 minutes, or until the potatoes are fork-tender. Drain and let them cool completely on a cutting board. Once cool, cut into 1-1½-inch bite-sized pieces.
- While the potatoes cook, place the eggs in a medium saucepan and cover completely with water. Bring to a full boil over high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10 minutes. Drain the hot water and run cold water over the eggs (repeat if needed) until cool enough to handle. Peel, pat dry, and set aside.
Make the creamy dressing
- Slice the eggs in half lengthwise. Remove the yolks and place them in a medium bowl. Chop the egg whites into large bite-sized pieces (about 4 pieces per half) and place them in a large mixing bowl. (I like to refrigerate the chopped whites while I finish the dressing, so they firm up a bit.)
- Mash the yolks thoroughly with a fork. Add the mayonnaise, sour cream, white vinegar, ground mustard powder, ½ teaspoon salt, paprika, onion powder, black pepper, and turmeric powder. Stir vigorously until the mixture is smooth and creamy.
Assemble the salad
- To the large bowl with the chopped egg whites, add the cooled potato pieces, diced celery, and 3 tablespoons chopped green onions or chives. Pour the deviled dressing over the top and gently fold everything together with a rubber spatula until coated.
- Taste and add more salt if needed (as a reference, we added ½ teaspoon to ours). Cover and refrigerate for at least 1-2 hours, or until chilled.
- Before serving, give it a gentle stir, then garnish with extra chopped green onions or chives and a light sprinkle of paprika. Serve with hot sauce on the side so everyone can add it to taste.
Notes
- Cook the potatoes until tender but not falling apart so they hold their shape when stirred.
- Let the potatoes cool completely before assembling, they will hold their shape better and less likely to get mushy.
- Cooking time will vary depending on the size of the potato. Choose potatoes that are roughly the same size for even cooking, or remove smaller ones with a slotted spoon as they finish.
- If the salad thickens too much after chilling, let it sit out for a few minutes, it should loosen up. You can also stir in a spoonful of mayo if needed.
- Leftovers keep well in the refrigerator in an airtight container for 3-4 days.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
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