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!
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.