This creamy, homemade Deviled Egg Potato Salad Recipe uses Yukon gold potatoes, eggs, mustard, onions, and mayonnaise. It is the best side dish for your next cookout, and everyone loves it!
Jump to:
- What makes this recipe irresistible
- Ingredients you’ll need
- Step-by-step instructions
- Watch and learn: recipe video
- Equipment
- Frequently asked questions (FAQ)
- What kind of seasoning goes into a great potato salad?
- Deb’s tips for the perfect dish
- How to store leftovers
- More recipes you’ll love
- Perfect pairings: what to serve with
- Deviled Egg Potato Salad Recipe
What makes this recipe irresistible
Mom's recipe are, hands-down the best and I've spent years by her side asking questions, and learning every step-especially when it comes to her potato salad and deviled eggs. I wanted to get them just right!
This is one excellent salad!
This has always been my favorite potato salad recipe. It's creamy and tangy with the perfect balance of flavor. It's the first thing everyone dishes up when going through the buffet line or grabs when looking for snacks in the fridge.
Leftovers are dangerous...for your waistline, that is! 😋
Salads are a great side dish for a BBQ, cookout, or any family meal. This one is filled with creamy potatoes, tangy mustard, and crunchy onions and herbs. It is the BEST!
Ingredients you’ll need
This is an overview of the main ingredients. For the exact measurements, please refer to the recipe card at the bottom of this post.
- Potatoes - Yukon golds are my favorite! You can certainly use russet potatoes or baby red potatoes. My personal preference is Yukon Gold because they are so creamy.
- hard boiled eggs, mayonnaise and yellow mustard
- sweet yellow onions - you can substitute with a red or white onion or thinly sliced green onions, but I prefer yellow onions. They are sweet, fragrant and crunchy!
- salt and pepper - I use black pepper, but you prefer you can use white pepper.
- optional ingredients; dill pickles, sweet pickles or sweet or dill relish and fresh herbs. Crispy bacon is also a great addition!
Step-by-step instructions
This is an overview, for detailed instructions just scroll down to the bottom!
- Scrub the potatoes under warm water.
- Dice into ½ inch pieces.
- Place potatoes in a large pot and fill with water to 1 inch over potatoes. Add a teaspoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain potatoes well.
- Place the eggs in cold water in a large saucepan over medium-high heat. Bring to a boil. Remove from heat and cover for 30 minutes. Drain the hot water and peel the eggs, then dice into small pieces or mash. Dice the onions.
- Cool the potatoes and eggs to room temperature and refrigerate.
- When you're ready to prepare it, add the cup mayonnaise to a small bowl, along with the mustard, salt and pepper, mix well. Add the potatoes, diced hard boiled eggs and onions to a large bowl. Add with the deviled eggs mixture and mix together well.
- Adding a sprinkle of paprika to the top of the salad makes it extra pretty!
Watch and learn: recipe video
Watch Mom's Secret Recipe - this is the Ultimate Deviled Egg Potato Salad. Click on the image to watch Mom & I make this amazing recipe from start to finish with extra tips!
Equipment
- A large stainless steel stock pot.
- A large bowl for the salad.
- I always use an egg slicer. It slices and dice eggs, quickly and easily.
- Sharp knife and a large spoon for mixing.
Frequently asked questions (FAQ)
There are several types of potatoes that work well for this recipe - I prefer Yukon Gold potatoes, as they are creamy but still firm after boiling. In addition to being delicious, they don't need to be peeled! Red potatoes would be my second choice and russet potatoes my third. (I'm not a fan of peeling potatoes!)
Boil the potatoes until they fork (not knife) tender. The time will depend on the size of the potatoes; whether they are whole or diced etc. Check them often when they are getting close. You don't want the potatoes to be falling apart or mushy.
Place eggs in a medium saucepan in a single layer. Fill with water to an inch over the eggs, add a teaspoon of salt. Bring a boil and boil for 3 minutes. Remove from heat and cover for 30 minutes. Perfectly boiled eggs every time!
Actually no, older eggs are easier to peel. If you have a choice purchase your eggs in advance or use up your older ones first, they will peel more easily!
If you mix mayonnaise with hot potatoes or eggs, you'll end up using nearly twice the amount of salad dressing. It will absorb twice as much of the dressing and it makes the potato soggy.
Absolutely! The salad can be made two days ahead. Give it a good stir and check the seasoning before serving. It may need a little more mayo, salt or pepper. Just taste it first and adjust the seasonings.
Not in my world, LOL! I prefer the classic flavor of mayonnaise in this delicious recipe. I use Hellman's Mayonnaise or Best Foods.
What kind of seasoning goes into a great potato salad?
If you want to give your salad a little extra zip, here are some variations!
- kosher salt
- black pepper
- white wine vinegar
- dill pickles or pickle juice
- sweet pickle relish
- paprika
- Celery seed or crisp celery for a great crunch!
- fresh herbs
- crunchy celery
- minced red bell pepper
- A couple dashes of hot sauce (like tabasco sauce) gives is a great tangy flavor.
- mustard - yellow, stone ground or dijon
Deb’s tips for the perfect dish
Make sure the potatoes and eggs are completely cooled before mixing in the creamy dressing. I usually make them a day before
- If you're putting this on a buffet, fill a large bowl with ice and place the potato salad right on top of the ice. This will help keep it cool for several hours!
- Potato Salad always tastes better on day two! Make it the night before. Before serving, give it a good stir, test the seasoning and enjoy!
- It's best to test the potatoes for doneness with a fork rather than a knife.
- If your potatoes are mushy, they either cooked too long or aren't fully cooled.
How to store leftovers
Refrigerate - Because the salad contains mayonnaise and eggs do not let it sit out more than two hours on the counter. Leftovers must be refrigerated and can be kept four to five days in airtight container.
Freezer - unfortunately, this salad cannot be frozen. Enjoy fresh.
More recipes you’ll love
Here are more of my classic favorites!
- This egg salad recipe is dynamite! It's filled with herbs and pickles, creamy and crunch - it's just so good!
- A couple more of my favorite salads that are super tasty, family favorites are this Caesar Pasta Salad Recipe and this yummy BLT Pasta Salad.
- How about German Potato Salad? YUM!! This recipe looks delicious!
- This recipe for Loaded Macaroni Salad has it all - filled with vegetables, bacon and cheese!
Perfect pairings: what to serve with
This potato salad is the ultimate sidekick for anything hot off the grill—or straight from the oven. If you’re looking for the main dish match made in heaven, try it with my Oven Baked Ribs. They’re fall-off-the-bone tender, full of flavor, and practically beg for a cool, creamy scoop of potato salad on the side.
It’s a combo that always disappears fast at cookouts, potlucks, or even just a Tuesday night craving something extra.
- It's great with a nice juicy steak, grilled meat, burgers or grilled brats.
- Serve with hot dogs of course! This recipe for air fryer hot dogs is so easy! Or Crescent Roll Hot Dogs - I love these, they are stuffed with cheese.
- It's terrific with BBQ Tri Tip and Hawaiian BBQ Chicken - I love it with this Korean BBQ Chicken Recipe - it's the best combination!
- Oh no, it's raining, and you have to move the party indoors? Learn how to cook frozen hamburger patties in the oven and still enjoy your bbq!!
Deviled Egg Potato Salad Recipe
Equipment
- Colander
Ingredients
- 3 lbs. yukon gold potatoes
- 9 large eggs
- 1 sweet yellow onion diced
- 1 - 1 ½ cups mayonnaise
- ¼ cup yellow mustard
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- optional ingredients - ½ dill pickle minced, ¼ minced herbs - parsley, cilantro, dill, etc. - use your favorite!
Instructions
- Scrub the potatoes under warm water, dice them into ½ inch pieces.
- Add the potatoes to a large pot and fill with water to 1 inch over potatoes. Add a tablespoon of salt, bring to a boil. Cook until the potatoes are fork tender, drain well.
- Boil the eggs, drain well and peel. Refrigerate the potatoes and hard boiled eggs until they are completely cooled. We often do this the night before.
- Dice the onion into a small dice.
- When you're ready to make the potato salad, Add the mayonnaise to a small bowl, along with the mustard.. Chop the hard boiled eggs and add them to the bowl. Season with salt and pepper.
- Add the potatoes and onions to a large mixing bowl. Top with the creamy mayonnaise dressing and stir everything together well.
- *If you're adding the optional herbs and pickles, finely mince and add to the salad - stir to combine.
Kathy Lawrence says
I love this recipe, but today I changed it up and added dry mustard as well as yellow mustard, spicy Sweet pickles chopped up, and added about a 1/2 cup of some juice from the pickle jar. It was amazing and I thought I couldn't wait until having leftovers tomorrow for lunch but there wasn't any left. Family members who don't usually like potato salad ate it and loved it.
Bowl Me Over says
Oh my gosh Kathy, that sounds AMAZING! I love that there weren't any leftovers - great additions and tweaks, I will try that next time I make it!
Kathy says
I love this potato salad !! Definitely a winner. I made it on the weekend and everyone loved it! Not a single potato piece left!
Bowl Me Over says
Wonderful, thanks for swinging back and letting me know. I'm so glad you enjoyed this delicious potato salad!!
Michaela Kenkel says
There is no other way to eat potato salad then with TONS of deviled eggs in it!! this looks like heaven in a bowl!
Bowl Me Over says
Yum, yum, yum - thank you!!
michele says
The added mustard in your recipe was just what mine was missing! It was just the right balance in the salad.... so I guess I should say.... thanks for my new regular potato salad recipe! Not going back to mine with this one in my pocket!
Bowl Me Over says
Thank you so much Michele, I love Mom's recipe!
Sandra Shaffer says
Mmmm, this deviled egg potato salad looks like a great addition to any meal. What a fun filled reunion, especially when you get to make family favorite dishes!
Angela says
What a fun idea for potato salad! My family goes wild for deviled eggs so no doubt this one is going to be a huge hit~
Carolyn says
This sounds SO amazing!
Dan from Platter Talk says
No one makes deviled egg salad better than mom! Your mom's version looks incredible! I wish I could have been there to try it; family recipes are definitely the best!