Deviled Egg Potato Salad is a summer favorite. With a new twist on a classic dish, this potato salad will take center stage at your next BBQ.
Potato salad is always on the table when my family has a summer BBQ. It’s a classic summer dish that’s been iconic at American cookouts since the 1950s.
Cool and creamy, there are so many variations of it. Deviled egg potato salad is a version I recently heard about, so I decided I needed to concoct a recipe myself.
My family is always telling me I make the best deviled eggs. And since I’ve been dying to whip up a homemade potato salad for a change, it just made sense. Everything homemade just tastes better.
Now, if I can convince my grandparents that it’s delicious then it’ll really be a win. They prefer potato salad that doesn’t have mustard in it. But I figure since they love my deviled eggs, they won’t mind this southern classic. I’ll more than likely be bringing it to our annual Fourth-of-July-birthday cookout… Stay tuned for their reaction to it.
This potato salad can be made the day before your event, too. Some would even say it tastes better the next day.
It also keeps for up to 5 days in the fridge. Perfect to go with all those leftover burgers and brats if you’re a summer grillin’ kinda family.
For all the details on this intriguing Deviled Egg Potato Salad, read on.
Tips for Making Deviled Egg Potato Salad
Allow the potatoes to cool fully before mixing with the deviled egg mixture. This ensures everything stays cool and creamy, without melting.
Use a splash of vinegar in the water you use to boil the eggs. This will help them peel easier.
If you don’t have a masher, you can use a fork for the deviled egg mixture. Chop up the hard-boiled eggs beforehand, though. This makes for easier mashing when using a fork.
For a more rustic potato salad, leave the skins on. I usually go the more traditional route and peel the skins, but you can do whatever you prefer.
Ingredients – Deviled Egg Potato Salad
Eggs – Hard-boiled eggs are essential in this recipe. After peeling, they get mashed and added to the potato salad for a rich, buttery flavor.
Potatoes – I prefer to use yukon gold or red potatoes for potato salad, but russet potatoes will also work.
Mayonnaise – This creamy condiment is what makes this dish a salad. Mayo cools down this summer dish, adding creaminess throughout.
Mustard – Mustard helps add a bit of depth with its tanginess.
Red onion – I prefer using red onion in potato salad. It tastes delicious raw without being too overwhelming. A little goes a long way.
Bell pepper – Red bell pepper adds a touch of color and flavor.
Salt – Salt seasons and enhances all the flavors in this family favorite. Table salt works great in this recipe.
Vinegar – This enhances the flavor profile of the entire dish.
Tools You May Need
Mixing bowls
Measuring cups and spoons
Large and small pots
Cutting board and kitchen knife
Rubber spatula or mixing spoon
Vegetable peeler or knife
Masher, optional
How to Make Deviled Egg Potato Salad
Start by peeling potatoes using a knife or vegetable peeler. Cube the potatoes into bite-size chunks.
Fill two pots full of water, one large one for the potatoes and another for the eggs. Add the eggs to the smaller of the two pots and the potatoes to the large pot.
On high heat, bring both pots to a boil. Reduce heat to medium-low, to a gentle boil.
Boil the eggs for 10 minutes. Immediately remove them from the heat and carefully drain the hot water from the pot. Shock the eggs with cold water and ice cubes.
After they are cool enough to work with, lightly tap them on a countertop to crack them. Peel all the shells off. Set eggs aside and place inside the refrigerator to cool.
Meanwhile, the potatoes will need about 15-20 minutes total to boil, until they are tender. When a fork slides through them easily, they’re done.
Drain the potatoes and place them in a large mixing bowl into the fridge to cool them completely, for about one hour.
While these are cooling off, dice up the onions and peppers into tiny pieces. You want them big enough to add a pop of color, but really there shouldn’t be any big chunks.
After both eggs and potatoes are chilled, remove from the refrigerator to start assembling the potato salad.
Begin by mashing the eggs up as you would for an egg salad. They should mostly be in small pieces, while some of it may be more crumbly.
Add in the mayonnaise and mustard, stirring until well combined.
Next, add the egg mixture in with the remaining ingredients (red onion, bell pepper, vinegar, and salt) to the potatoes. Stir until well combined.
Garnish with chives just before serving, if desired. Serve chilled.
More Summer Food Inspiration:
Strawberry Muffins – Easy Muffin Recipe
Deviled Egg Potato Salad
Equipment
- mixing bowls
- measuring cups and spoons
- large and small pot
- cutting board and kitchen knife
- rubber spatula or mixing spoon
- vegetable peeler or knife
- masher optional
Ingredients
- 6 eggs
- 3 lbs potatoes I use about 12 Yukon Gold or Red potatoes
- 1 cup mayonnaise
- 2 tsp vinegar
- 3 tbsp mustard
- 1/4 c red onion
- 1/4 c red bell pepper
- 2 tsp salt
- chives, for garnishing optional
Instructions
- Start by peeling the potatoes using a knife or vegetable peeler. Cube the potatoes into bite-size chunks.
- Fill two pots full of water, one large one for the potatoes and another for the eggs. Add the eggs to the smaller of the two pots and the potatoes to the large pot.
- On high heat, bring both pots to a boil. Then, reduce heat to medium-low to a gentle boil for the remaining time.
- Boil the eggs for 10 minutes total. Immediately remove the eggs from heat and carefully drain the hot water from the pot. Shock them with cold water and ice cubes.
- After they are cool enough to work with, lightly tap them on a countertop to crack them. Peel all the shells off. Set eggs aside and place inside the refrigerator to cool.
- Meanwhile, the potatoes will need about 15-20 minutes total to boil, until they are tender. When a fork slides through them easily, they’re done.
- Drain the potatoes and place them in a large mixing bowl in the fridge to cool them completely, for about one hour.
- While these are cooling off, dice up the onions and peppers into tiny pieces. You want them big enough to add a pop of color, but really there shouldn’t be any big chunks.
- After both eggs and potatoes are chilled, remove them from the refrigerator to start assembling the potato salad.
- Begin by mashing the eggs up as you would for an egg salad. They should mostly be in small pieces, while a little may be more crumbly.
- Add in the mayonnaise and mustard, stirring until well combined.
- Next, add the egg mixture to the potatoes with the remaining ingredients: red onion, bell pepper, vinegar, and salt. Stir everything together.
- Garnish with chives just before serving, if desired. Serve chilled.
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