Deviled Egg Potato Salad

This deviled egg potato salad combines classic deviled eggs with creamy potato salad. Perfect for BBQs, potlucks, and family dinners — it disappears fast!

Course Side Dish

Cuisine American

Keyword eggs, potatoes

Prep Time 25

Cook Time 30

Total Time 55

Servings

Calories 311kcal

Author Elizabeth Rodriguez

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.

Nutrition