Creamy deviled egg filling creates the dressing that coats each bite of this deviled egg potato salad. Chunks of potato and hard-boiled eggs are tossed with the dressing to make the ultimate potato salad for anyone who loves deviled eggs.
I love a cold potato salad in the summertime – or let’s be honest, any other time as well. Potato salad is an awesome side dish for almost any meal.
I’ve shared quite a few potato salads with you over the years and I still love coming up with new ones. I first shared this deviled egg potato salad 3-4 years ago and it’s been a big hit.
Deviled Egg Potato Salad
Served with Grilled Chicken or a juicy steak or steak bites, potato salad is a side dish everyone loves. In the mood for hot dogs, corn dogs, or a burger? Potato salad works there too.
You can use any potato you like to make potato salad. However, I love the thin-skinned Yukon Gold potatoes.
There’s no need to peel the gold potatoes and the texture stays nice for the salad. If you decide to use russets or red potato, you’ll want to peel the potatoes for the best results.
You’ll need the following ingredients to make this recipe:
Deviled Egg Potato Salad Recipe
Place the potatoes in a large pot and cover with water. Boil over high heat until fork-tender, about 10 minutes. Drain under very cold water and let rest to dry.
As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine. Add the cold potatoes to the dressing in the bowl with the dressing and stir to coat the potatoes. Add the red and green onions and chopped egg whites. Stir to combine.
Garnish with additional green onions and sprinkle with paprika. Serve immediately or cover and refrigerate until ready to serve.
Perfect Deviled Eggs
For perfectly smooth and creamy deviled eggs, place the hard-boiled yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice.
Potato Salad with Eggs
Oh, how I love a potato salad when it is fully loaded with eggs! That’s a common theme in many of our favorite potato salad recipes.
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What’s not to love about a fully loaded ranch potato salad filled with bits of bacon and chunks of egg? This has been my kids’ favorite potato salad for over 10 years now. This is a super easy-to-make potato salad with bacon, eggs, and ranch dressing and it’s been a huge hit with everyone who tries it.
Potatoes, eggs, olives, and pickles are combined in a tangy, slightly spicy, irresistible dressing to make this Cholula potato salad. Kick up your summer side dish game with this awesome salad.
Jalapenos and cheddar cheese make this jalapeno popper potato salad a guaranteed win. With a creamy, spicy dressing and smoky bites of bacon and egg throughout the salad, it’s a crowd favorite.
An abundance of lemon and dill make this lemony dill potato salad the freshest tasting potato salad I’ve ever made. It has an unexpected bright flavor that makes you stop and savor the first bite. The salad is lightened up with sour cream for half the mayo and that adds an extra tanginess as well.
With more chopped vegetables, bacon, egg, and cheese than there is lettuce in the salad, this bacon and egg taco salad is my favorite kind of salad. I love it when a salad is so fully loaded that each bite results in loads of great flavor with just enough crunchy lettuce to tie it all together.
Servings: 10 servings
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Place the potatoes in a large pot and cover with water. Boil over high heat until fork tender, about 10 minutes. Drain under very cold water and let rest to dry.
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As the potatoes are cooking, peel the eggs and separate the yolks from the whites. Chop the egg whites and set aside. Crush the yolks into a fine powder or use a wooden spoon to press them through a fine metal strainer into a large mixing bowl.
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Add the mayonnaise, mustard, vinegar, garlic, salt, paprika, and pepper to the bowl with the egg yolks. Whisk to combine.
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Add the cold potatoes to the dressing in the bowl and stir to coat the potatoes. Add the green onions, red onions, and chopped egg whites. Stir to combine.
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Garnish with additional green onions and sprinkle lightly with paprika. Serve immediately or cover and refrigerate until ready to serve. Enjoy!
COOK’S NOTE: For perfectly smooth and creamy deviled eggs, place the yolks in a metal strainer. Use a wooden spoon to quickly press them through the strainer. They will be almost powdery. Scrape the strainer clean and stir in the fillings of your choice.
Calories: 396kcal · Carbohydrates: 26g · Protein: 11g · Fat: 28g · Saturated Fat: 5g · Trans Fat: 1g · Cholesterol: 236mg · Sodium: 332mg · Potassium: 682mg · Fiber: 3g · Sugar: 3g · Vitamin A: 453IU · Vitamin C: 28mg · Calcium: 56mg · Iron: 2mg
originally published 4/29/21 – recipe notes and photos updated 6/5/24
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