Deviled Egg Potato Salad is an easy recipe that combines potatoes with a tangy and creamy dressing that makes it taste like deviled eggs. This results in the best potato salad recipe, perfect for picnics, BBQs, or any occasion. With only 10 minutes of prep time and a short cooking process, you can enjoy this potato salad recipe immediately or allow it to chill overnight to enhance the flavors even more. Trust me, one bite of this dish, and you’ll be hooked!
If you’re planning a laid-back Sunday brunch, a backyard BBQ, or just a cozy dinner at home, you’ve got to try my Deviled Egg Potato Salad recipe! It’s the perfect side dish for my crockpot BBQ Chicken, BBQ Pulled Pork, or any American classic. This tangy mustard potato salad is a winner for easy dishes with classic flavors, especially when paired with your favorite BBQ recipes.
Why I LOVE this recipe!
- Classic Southern potato salad recipe – Eggs, mayo, mustard, and relish are all essential for a good Southern-style potato salad. They give it a tangy kick that’s balanced with the creaminess of the sauce.
- Perfect for cookouts – If you’re looking for a delicious and easy-to-make potato salad with boiled eggs, this recipe is perfect for your next BBQ, picnic, or cookout!
- Easy to make and perfect make-ahead recipe – Making this dish is extremely simple. All you need to do is boil the potatoes and eggs, and chop up the vegetables. The best part is that you can prepare it the day before and allow the flavors to blend together while resting. Just give it a good stir before serving to refresh the dressing.
Recipe Notes
This traditional potato salad recipe is as simple as promised! Just a handful of ingredients and simple steps for a made from scratch side dish.
In this section I am going to go through a few tips and tricks I use for how to make potato salad to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Potatoes – Russet potatoes are perfect for potato salad since they hold their structure while still being creamy and absorbing flavors well. You could also use Yukon gold potatoes or red potatoes.
- Hard-boiled eggs – If you like a more eggy potato salad, chop up a few extras. For presentation, you could leave a few whole round slices or quartered chunks.
- Onions – I use yellow onion, but shallot or red onion would work well.
- Celery – Celery adds a deliciously fresh crunch to contrast the rich, creamy flavors of the base. You can substitute with bell peppers or cucumber.
- Sweet pickle relish – Sweet pickles add a nice balance to the tanginess of the dressing, but dill pickle would also work.
- Mayonaisse and mustard – You can swap out some of all of the mayo for Greek yogurt for a lighter flavor. Also try switching up the yellow mustard for Dijon mustard or spicy brown mustard for a different flavor.
- Spices – onion powder, salt, pepper, and paprika
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Bacon and Cheese Potato Salad – Right before serving, toss in crunchy bacon pieces and shredded cheddar cheese for a loaded potato salad.
- Greek Yogurt and Dill Potato Salad – Swap out the mayo and add fresh dill for a lighter, herby version.
- Spicy Jalapeno Potato Salad – Who doesn’t love a good deviled egg with a spicy kick? Get the same delicious results with a spicy potato salad version by adding diced fresh or pickled jalapenos and a splash of hot sauce.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Deviled Egg Potato Salad.
Boil the potatoes whole. Once done cooking, drain and add to a large bowl. Allow to cool enough to handle and pull away the skin before chopping.
Add the dressing ingredients to a large mixing bowl and combine.
Add the chopped onion, celery, potatoes, and boiled eggs on top of the potato salad dressing.
Toss together to fully combine.
Recipe Tips
- Cook the potatoes whole with the skin on – Boiling the potatoes whole not only simplifies the process but also creates a delicious texture for the cubed potatoes and sauce. They maintain a firm yet sticky and starchy exterior, allowing the dressing to adhere beautifully.
- Use chilled boiled eggs – Cold hard-boiled eggs maintain their structure and add to the chunky texture of the potato salad.
- Use another relish– I love using sweet pickle relish in this simple potato salad recipe because it adds just a hint of sweetness to complement the tanginess of the potato salad dressing. However, you can always substitute it with dill pickle relish if you prefer a more zesty flavor.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Boil eggs ahead of time – Hard-boiled eggs can last for a few days in the fridge. Peel them before storing in an air-tight container so that they’re ready to be used in your potato salad.
- Premake the dressing – If you know you’re going to be short on time, simply whip up the dressing and store in the fridge. Then pour over your salad when ready to dress.
- Use pre-chopped veggies – You can buy onions, celery, and garlic all chopped and ready to go, which will help save time making this easy potato salad quickly!
What to Serve with Homemade Potato Salad
Since this homemade side dish has the delicious flavors of classic American cuisine, it will pair well with many of your favorite American or BBQ side dishes.
Choose a dish and one or several side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Cookout Main Dish Ideas
- Crockpot Honey BBQ Wings
- Pulled BBQ Chicken Sliders
- Zesty Crock Pot BBQ Pulled Pork
- Southwest Burger
Side Dish Pairings
- Southern Coleslaw
- 3 Minute Instant Pot Corn on the Cob with Garlic Butter
- Classic Wedge Salad
- Easy Rotini Pasta Salad
Mustard Potato Salad Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
Recipe FAQ’s
Should you let the potatoes cool before adding them to the dressing?
Yes, cooling the potatoes before adding to a mayo-based potato salad will ensure that the dressing doesn’t become oily and helps the potato keep it’s structure instead of turning into mush.
Why does my potato salad taste bland?
Potatoes alone can lack much flavor, but there are a few tricks to ensure you have a flavorful potato salad. Salt the water for boiling potatoes. Also using vinegar helps to boost the flavor of the sauce. One more trick for a flavorful potato salad is to let it chill over night to allow the flavors in the dressing to meld together.
Why is my potato salad mushy?
This can happen when potatoes are overcooked and handled too soon after removing from the water. This recipe uses whole potatoes, where the skin is pulled away after boiling, and the potato is chopped after. This gives you a sturdy potato cube but just enough soft, mushy potato to add texture to the creamy base.
More EASY BBQ Side Dish Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy side dish recipes here, or see a few of our readers favorite recipes below.
- Creamy Southern Coleslaw
- Broccoli Cauliflower Salad
- Cowboy Beef Baked Beans
- Grandma’s Baked Mac & Cheese
Deviled Egg Potato Salad
Ingredients
- 2½ pounds russet potatoes
- ¾ cup mayonnaise
- ¼ cup yellow mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon onion powder
- ¼ cup sweet pickle relish
- 1 stalk celery, chopped
- ½ yellow onion, chopped
- 4 hard boiled eggs
- ½ teaspoon paprika
Instructions
- Clean potatoes and score all the way around the potato in a circle. Then place them in a large pot and cover with water.Bring the pot to a boil, then reduce heat and simmer for 18-25 minutes or until the potatoes are fork tender. Then remove and drain.
- While the potatoes cook, prepare the dressing for the potato salad by whisking together the mayonnaise, mustard, vinegar, onion powder, and pickle relish.
- Carefully pull the peel off and discard. Then roughly chop the potatoes. Then chop 3 of the eggs and combine the potatoes, eggs, and celery with the dressing and toss until evenly coated. Chill for 20 minutes, or up to overnight.
- Before serving, sprinkle paprika over the the top of the potato salad and slice the last egg and place on top for garnish.
Recipe Notes
- Use another starchy/sturdy potato, such a Yukon gold or red potatoes.
- Swap out the mayo for all or some Greek yogurt.
- Swap out celery for bell peppers.
- Use any type of onion preferred.
- Use a different mustard such as Dijon or spicy brown.
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