This deviled egg potato salad recipe takes a southern potato salad recipe and upgrades it with the addition of hard-boiled eggs and plenty of Dijon mustard to impart deviled egg-style flavor into the classic potato salad.
With a combination of perfectly cooked potatoes, crisp celery, hard-boiled eggs, and a creamy mayonnaise dressing, this dish is packed full of flavor and texture. It’s one of my favorite summer side dishes.
If you’re looking for an easy recipe to serve at a cookout, or with a simple weeknight dinner, you’ve found it! This is likely to become your new favorite potato salad recipe.
Common Questions about Deviled Egg Potato Salad
Can I make deviled egg potato salad in advance?
Yes, you can make deviled egg potato salad in advance — in fact, it tastes better when the flavors have had a chance to mingle. Simply prepare the salad, then cover and refrigerate it for up to 24 hours before serving.
How do I store leftovers?
Leftover deviled egg potato salad can be stored in the refrigerator for up to 3 days.
Can I freeze deviled egg potato salad?
No, deviled egg potato salad should not be frozen. Freezing will cause the potatoes to become mushy and the mayonnaise-based dressing doesn’t freeze well, either.
Storage
Keep this salad refrigerated until ready to serve.
Refrigerator – Store in an airtight container for up to 3 days.
Freezer – We do not recommend freezing mayonnaise-based salads.
Tips for the Best Homemade Potato Salad
There are a few ways that you can make sure to get the best results when making this salad.
- Mayonnaise is one of the main ingredients so make sure to use good-quality mayonnaise to make the creamy dressing for the salad.
- Avoid overcooking the potatoes so that they are not mushy.
- Be gentle when mixing — the ingredients should be evenly distributed, but you don’t want to mash the potatoes or the eggs.
Ingredients
These simple ingredients come together to make the most tasty potato salad.
- Russet potatoes (scrubbed, peeled, and diced)
- Eggs
- Salt
- Pepper
- Celery stalks (finely chopped)
- Mayonnaise
- Green onions (sliced)
- Dijon mustard
- Apple cider vinegar
Kitchen Supplies You’ll Need
Just a few standard supplies are needed for this simple salad.
- Instant Pot (if using that method) with steamer basket or mesh trivet
- Pot (if using stovetop method)
- Large bowl or colander
- Wooden spoon
How to Make Deviled Egg Potato Salad
You can choose to use either the traditional stovetop method or put your Instant Pot to work.
Instant Pot Method
- Use the recommended amount of water to bring the cooker to pressure before placing a steamer basket in.
- Place potatoes in the steamer basket and salt them.
- Add eggs, with the shells on, on top of the potatoes.
- Cook the potatoes and eggs at the recommended setting and time.
- After releasing the pressure, transfer the eggs to a small bowl of ice water.
- Use a slotted spoon to transfer the potatoes to a bowl.
- Add more salt and pepper to the potatoes.
- Cool the potatoes briefly before moving them to a large mixing bowl.
- Peel and dice eggs and add them to the bowl with the warm potatoes.
- Add celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes.
- Gently stir the ingredients together.
- Sprinkle paprika over the top of the potato salad.
- Refrigerate.
Stovetop Method
- Add diced potatoes and eggs (with the shells on) to a large pot and fill it with water to cover the potatoes and eggs.
- Salt the water and bring it to a rolling boil.
- Reduce heat and allow water to continue to boil for the recommended time or until potatoes are fork-tender.
- Using a slotted spoon, transfer the eggs to a bowl of ice water.
- Move the potatoes to a large mixing bowl and add more salt and pepper.
- Cool the potatoes briefly before moving them to a large mixing bowl.
- Peel and dice hard-boiled eggs and add them to the bowl with the warm potatoes.
- Add celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes.
- Gently stir the ingredients together.
- Sprinkle paprika over the top of the potato salad.
- Refrigerate.
What to Serve With Deviled Egg Potato Salad
There are seemingly endless options to serve alongside this creamy potato salad. Here are just a few ideas.
- Proteins – This is an easy side dish to serve with steak, chicken, or pork chops.
- Grilled foods – A scoop of this salad is the perfect side for hamburgers and hot dogs.
- Salad – While it makes for a perfect side dish, you can also make this salad your main. Scoop this over a bed of lettuce or mixed greens for an easy, yet filling, lunch or dinner.
Why You Should Make Deviled Egg Potato Salad
If you’re a fan of the creaminess of potato salad and the tang of deviled eggs, you’ll love this combination.
- Customizable – You can easily swap ingredients to make your own version of this easy salad.
- Versatile – Serve this alongside an easy dinner or offer is as a side at a cookout.
- Easy – Whether you use the Instant Pot or make it on the stovetop, the salad comes together incredibly quickly.
Variations and Add-ins
This easy potato salad is a great canvas for adding all sorts of creative ingredients.
- Smokiness – Add a touch of smoky flavor with smoked paprika.
- Potatoes – Use other types of potatoes. Yukon Gold potatoes work well in potato salad.
- Cheese – Try adding grated cheddar cheese or your favorite cheese.
- Meat – Chopped bacon or diced ham make great additions to this salad.
- Chives – Diced chives add color and more oniony flavor.
- Fresh Herbs – Fresh parsley and other herbs add fresh flavor.
- Onion – Switch out the green onions for red onion, white onion, or yellow onion.
- Pickles – You can add dill relish or juice from a jar of dill pickles. You can also try using a sweet pickle relish, as well.
- Peppers – Try adding in red bell pepper or other colors of peppers. If you want a little heat, try using diced jalapeno peppers.
- Mustard – Substitute yellow mustard or dry mustard for some or all of the dijon.
- Heat – Use cayenne pepper or red pepper flakes to add a spicy kick to the salad.
If you love this easy Potato Salad recipe, you’re going to love these other side dish recipes too. Please click each link below to find the easy, printable recipe!
Other Easy Salads
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Deviled Egg Potato Salad
Ingredients
- 5 pounds russet potatoes scrubbed, peeled, and diced in 1 – 2 inch pieces
- 9 eggs
- ½ teaspoon salt + more to taste
- ½ teaspoon pepper + more to taste
- 2 celery stalks finely chopped
- 1 ¼ cup mayonnaise
- ¼ cup green onion sliced
- 2 tablespoons Dijon mustard
- 1 teaspoon apple cider vinegar
paprika, for garnish
Instructions
Instant Pot Method
- To the inner pot of the cooker, add the manufacturer’s recommended amount of water for bringing the cooker to pressure, typically 1 to 1 ½ cups.
- Place a steamer basket into the inner pot.
- Sprinkle diced potatoes with salt.
- Place the eggs in the shells on top of the potatoes. (don’t crack them open) If you do not have a steamer basket, use a mesh trivet or the pot in pot method to avoid the burn message.
- Place the lid on and set the valve to sealing.
- Set to “manual” or “pressure cook” for ZERO minutes. After the pressurizing cycle is complete, switch the valve to venting for a quick pressure release.
- Remove the eggs and place them in a bowl of ice water.
- Transfer the potatoes to a colander or large bowl and sprinkle additional salt and then pepper over the top.
- Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
- Peel the eggs and dice them.
- Add the eggs and celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes and stir gently to mix taking care to not smash the potatoes.
- Garnish with a sprinkle of paprika over the top.
- Refrigerate until ready to serve.
- Best served cold after the flavors have come together in the refrigerator but can be served warm.
Stovetop Method
- Place the diced potatoes and eggs into a stockpot and fill it with water to about 1 inch over the potatoes and eggs.
- Add salt to the water according to your preference.
- Over medium-high heat, bring the water to a boil.
- Reduce the heat to medium and boil for 8 to 12 minutes or until the potatoes are fork-tender.
- Remove the eggs and place them in a bowl of ice water.
- Transfer the potatoes to a colander or large bowl and sprinkle additional salt and then pepper over the top.
- Allow the potatoes to cool for 10 minutes before transferring to a mixing bowl.
- Peel the eggs and dice them.
- Add the eggs and celery, mayo, green onion, mustard, and apple cider vinegar to the potatoes and stir gently to mix taking care to not smash the potatoes.
- Garnish with a sprinkle of paprika over the top.
- Refrigerate until ready to serve.
- Best served cold after the flavors have come together in the refrigerator but can be served warm.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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