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Learn how to make the perfect devilled egg potato salad recipe by combining sweet and spicy deviled eggs with a creamy potato salad, two classic recipes we all expect to see at a potluck or backyard cookout. It’s an easy, inexpensive way to serve a crowd, and it’s so good that everyone will be hoping there’s enough left to take some home!
Deviled egg potato salad is a fun twist on a traditional potato salad and is one I could eat as a meal!
It’s an easy side dish to throw together all summer long. Filling and satisfying, this creamy, tangy, and flavorful salad feeds a crowd on a budget and is usually the first thing to go.
I know it’s easy to pick up deli salads or one of those big tubs of Costco potato salad, but I promise you, nothing compares to homemade potato salad.
Plus we’re kicking it up a notch with hot sauce and Worcestershire sauce, and that is something you can’t buy!
Make a batch the next time you need something quick and easy for a picnic or a summertime gathering of any kind. Enjoy leftovers for lunch the next day if you’re lucky enough to have some!
If egg yolks are not your thing, or if you’re looking for a tasty potato salad made without eggs or mayo, you’ll have to check out this garlicky, zesty Arabic potato salad.
Why you’ll love Deviled Egg Potato Salad
Tastes Amazing – You’ve got a creamy potato salad that has a tangy flavor that cuts through giving it a beautiful balance of tangy, zesty, sweet, and spicy to pair with the cool and creamy.
Simple to Make – Peeling eggs and potatoes is as hard as it gets. You actually cook the eggs & potatoes together!
Simple Ingredients – These budget-friendly ingredients can all be found at your local grocery store if not already in your kitchen. You can also swap a few ingredients to make it your own.
Tools you’ll need
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Potatoes – I use Russets to be the best potatoes for this recipe, but yukon gold potatoes are also a good choice. Scrub them clean, peel them, then chop them into even-sized 1-inch cubes.
- Large Eggs – No need to hard boil these ahead of time. I like to add mine to the boiling water as the potatoes cook, so they’re ready at the same time.
- Mayonnaise – Gives the deviled egg potato salad recipe its creaminess.
- Yellow Mustard – Prepared mustard is the bright yellow commercial mustard you buy that is bright and vinegary and adds the tang!
- Sweet Pickle Relish – Used for sweetness, texture, and signature pickle flavor. If you don’t have the relish but have the pickles, you can use chopped sweet pickles (or bread and butter) with a bit of brine.
- Hot Sauce – Tabasco or your favorite brand.
- Worcestershire Sauce – A signature flavor in deviled eggs, right along with paprika. It’s what gives them a depth of sweet and savory flavor we all love.
- Seasoning – Salt, pepper, onion powder, celery seed, and paprika.
How to make Easy Potato Salad
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Step One: Place potatoes and eggs in a large pot of cold water, making sure the water covers everything. Bring the pot to a boil over high heat and cook for 15 minutes or until the potatoes can easily be pierced with a fork. Toward the end of the 15 minutes, prepare a large bowl with an ice bath and set that aside.
- Step Two: Turn off the heat, use a slotted spoon to carefully remove the eggs from the pot, and place them directly into the ice water. Doing this will stop the cooking process and helps the membrane separate from the egg whites making them easy to peel.
- Step Three: Drain the cooked potatoes and allow them to cool slightly. Then, in a large mixing bowl whisk together the mayo, mustard, relish, celery seed, onion powder, paprika, Worcestershire sauce, and hot sauce. Then, add the cooled potatoes and gently toss to coat.
- Step Four: Peel the eggs, add them in whole to the salad mixture, and use a fork to mash them into the tender potatoes, stirring everything to combine. You can also choose to slice the eggs first and then add them to the salad.
Serve with a sprinkling of paprika for color. If desired, add a few extra sliced hard-boiled eggs, or a deviled egg, on top for presentation. Enjoy!
What to serve with Deviled Egg Potato Salad
A deviled egg and potato salad is always a welcome addition to any summer menu. It’s a great side dish that can replace a traditional potato salad at any time.
Serve it with crockpot brisket with BBQ sauce, slow cooker sloppy Joes, or boneless chicken wings with a side of corn on the cob.
Hot dogs and hamburgers are usually on the grill, if not a nice juicy steak! This salad would be great with all of them.
As far as refreshing drinks go, you can never go wrong with old-fashioned homemade lemonade! If you want to get the party started, consider making a ranch water cocktail, skinny pineapple coconut cocktail, or the ultimate lemonade.
If it’s the 4th of July or Memorial Day, make these adorably festive patriotic vodka cocktails and a red white, and blue fruit salad for dessert.
Tips & Suggestions 🥚🥔
- If you like a crunchy texture in your potato salad, you can omit the celery seed and use diced crisp celery instead. Red bell pepper also does the job.
- Allow the potatoes to cool slightly before tossing them in the dressing, otherwise, they’ll mash! You do want them slightly warm still, however, so they can fully absorb all the flavors as they cool.
- If you have leftover hardboiled eggs, use them!
- You can also add a few more hardboiled eggs to the pot and save the extras for later. Get a head start on tomorrow’s breakfast.
- If you prefer not to peel your potatoes, Yukon Golds are the way to go. They have thinner more delicate skin than Russets do.
How to store Deviled Egg Potato Salad
How to store leftovers
Keep potato and egg salad stored in an airtight container.
How long will homemade potato salad last in the fridge?
For up to 3 days in the fridge.
Can I freeze it?
I wouldn’t recommend it. The texture of potatoes changes when they are thawed and the entire thing becomes watery and weird.
FAQs
Instead of hot sauce, you can add some heat by using diced jalapenos.
For a bit of salty, smoky flavor, crunchy bacon bits would be awesome.
If you’re not a fan of the sweet, you can opt for dill pickle relish instead, or add some mild pungent flavor with diced red onion or white onion.
Then, garnish with fresh herbs, green onion, or chives!
Yes! I do recommend you leave it to chill in the fridge for about an hour before serving. So, go ahead and make it a bit earlier in the day and chill it until you’re ready to serve it.
It’s very important not to keep it at room temperature or above for too long, at any given time, especially in the sun! The mayo and eggs can turn bad quite quickly in the heat.
To keep it cool, place the salad bowl inside another larger bowl that has ice in it. Even still, place it back in the fridge as soon as people have helped themselves.
3-4 days.
More ways to boil eggs 🥚
It’s super convenient to boil the eggs right in the same pot as the potatoes but if you want to cook them separately, try these methods:
- Air fryer hard boiled eggs
- Crockpot hard boiled eggs
- How to cook hard boiled eggs on the stove
- Instant pot hard boiled eggs
- Oven baked “boiled” eggs
Best Deviled Egg Potato Salad Recipe
Need more potato side dish recipes? Try these:
Click here for my entire collection of side dish recipes.
Deviled Egg Potato Salad Recipe
Ingredients
- 6 medium russet potatoes
- 8 large eggs
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1 tablespoon worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- First, prep the potatoes by scrubbing them, peeling them, and cubing them into approximately 1” pieces. Try to keep uniform sizes so they cook evenly.6 medium russet potatoes
- Next, add the cubed potatoes and eggs to a large pot of water, making sure the eggs and potatoes are submerged.8 large eggs
- Place the pot on the stove over high heat. Bring to a boil and allow to cook for 15 minutes or until the potatoes are fork tender.
- Turn off the heat and carefully remove the eggs from the pot and place in an ice bath to cool.
- Drain the potatoes and set aside to slightly cool.
- To a large mixing bowl, whisk together the mayo, mustard, relish, celery seed, onion powder, paprika, worcestershire sauce and hot sauce. Once combined, pour in the potatoes and gently toss to coat.1 cup mayonnaise, ¼ cup yellow mustard, ½ cup sweet pickle relish, ½ teaspoon celery seed, ½ teaspoon onion powder, 1 teaspoon paprika, 1 tablespoon worcestershire sauce, 1 teaspoon hot sauce
- Peel and add in the whole eggs, using a fork to mash them into the potatoes. Stir to combine. Season with salt & pepper, to taste.1 teaspoon salt, 1 teaspoon pepper
- Sprinkle with additional paprika for color and serve!
Notes
- Store leftovers in the fridge in an airtight container for up to 3 days.
- If you like a crunch to your potato salad, use diced celery instead of celery seed.
- Let the potatoes cool slightly before tossing in the dressing or you’ll end up with mashed potatoes.
- If you prefer, you can slice the eggs before adding to the potato mixture.
- Adding crisp bacon is also an option.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published May 19, 2023; photos updated February 27, 2024
Deviled egg potato salad is delicious. Made it this morning and having ir for lunch. Stuck pretty close to your recipe but added some chopped garlic (because garlic is mandatory here)! Also, did not use hot sauce but used jalapeno relish instead. Thanks Melissa.
You’re so fast, I love it! Jalapeno relish sounds delish. Thank you for reporting back.
This sounds absolutely delicious! I’m going to make it.
Let me know how you like it!