Deviled Egg Potato Salad

Deviled Egg Potato Salad: easy to make with tender yukon gold potatoes, eggs, mustard, onions and mayonnaise. This is a creamy, classic potato salad recipe perfect for your next BBQ, cookout and great on a buffet!

Tangy mustard and mayonnaise make the perfect dressing for this classic potato salad

We traveled to Oregon this weekend for the Corliss family reunion. This year it was at my folks house in Scappoose, Oregon. We kept it simple and easy – Dad ordered pizza from a local restaurant and Mom and I made salads.

The Corliss side of the family is full of fun and laughter. There is always lots of teasing and silly jokes.

I bring homemade jam when we head home and this year the Strawberry Margarita Jam was a big hit! My Aunts Barb and Shirley (as usual!) fought over it. And I’m not supposed to tell anyone but Aunt Barb snuck an extra jar into her bag so Shirley if you’re reading this…

She gotcha!

Corliss Family Reunion 2018

That’s my folks in the front – Mom and Dad sitting in the chairs, I’m kneeling down right by Dad. My brother Don (holding up a blue picture frame in the back) and Dan are in the back.

Dad ordered in pizza and Mom and I made a couple of salads. One of the salads I wanted to share with you today is Mom’s recipe for Deviled Egg Potato Salad!

This recipe is long in coming, I should have had it on the blog years ago, because it SO. Good!

Every BBQ or cookout, this is the first thing gone!

Creamy potatoes with a great burst of flavor from tangy mustard, it’s just the best!

Shopping List for Deviled Egg Potato Salad

• Yukon gold potatoes
• eggs
• yellow onions
• mayonaise
• mustard
• optional ingredients; dill pickles, fresh herbs

Mom making Deviled Egg Potato Salad

What potatoes are best to use in potato salad?

We recommend 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!)

What kind of seasoning to put in potato salad?

• salt
• pepper
• vinegar
• dill pickles
• paprika
• fresh herbs
• Tabasco sauce
• mustard – yellow, stone ground or dijon

For seasoning, my Mom uses just salt, pepper and yellow mustard. I will also add a dill pickle spear and about 1/4 cup of herbs, both finely minced.

You’ll love this creamy potato salad!

How long do you boil eggs for potato salad?

Add the eggs to a large pan 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!

Did you know older eggs are easier to peel?

How long do you boil potatoes for potato salad?

Boil the potatoes until they fork (not knife) tender. The time will depend on the size of the potatoes.

How do you make deviled egg potato salad?

• Scrub the potatoes under warm water.
• Dice into 1/2 inch pieces.
• Add to 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 well.
• Boil the eggs, drain well and peel.
• Refrigerate the potatoes and 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 eggs and add them to the bowl. Season with salt and pepper.
• Add the potatoes and onions to a large bowl. Top with the deviled eggs and mix together well.
• *If you’re adding the optional herbs and pickles, finely mince and add to the salad.

Everyone’s favorite classic potato salad!

If you’re looking for more great salads for your next cookout – here are some terrific recipes!

German Potato Salad • Bow Tie Pasta Salad • Low Carb Macaroni Salad • BLT Pasta Salad

Deviled Egg Potato Salad

Print Recipe

5 from 7 votes

Deviled Egg Potato Salad

Deviled Egg Potato Salad: easy to make with tender yukon gold potatoes, eggs, mustard, onions and mayonnaise. This is a creamy, classic potato salad recipe perfect for your next BBQ, cookout and great on a buffet!

Prep Time30 mins

Cook Time15 mins

Total Time45 mins

Course: Salad

Cuisine: American

Keyword: eggs, potato salad, potato salad with eggs, potatoes

Servings: 12 servings

Calories: 125kcal

Author: Souper Chef Deb

Ingredients

• 3 lbs. yukon gold potatoes
• 9 eggs
• 1 sweet yellow onion diced
• 1 - 1 1/2 cups mayonaise
• 1/4 cup yellow mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• optional ingredients - 1/2 dill pickle minced, 1/4 minced herbs - parsley, cilantro, dill, etc. - use your favorite!

Instructions

• Scrub the potatoes under warm water, dice them into 1/2 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 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 eggs and add them to the bowl. Season with salt and pepper.
• Add the potatoes and onions to a large bowl. Top with the deviled eggs and mix together well.
• *If you're adding the optional herbs and pickles, finely mince and add to the salad.

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 122mg | Sodium: 216mg | Potassium: 553mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3.6% | Vitamin C: 17.4% | Calcium: 6.1% | Iron: 24.5%