Deviled Egg Potato Salad: An easy to make, creamy, homemade recipe. Yukon gold potatoes, eggs, mustard, onions and mayonnaise make this the BEST side dish for your next cookout! Everyone loves this dish!
Salads are a great side dish for a BBQ’s or any great family meal. This one is filled with creamy potatoes, tangy mustard and crunchy onions and herbs. It’s just the best!
- Yukon gold potatoes – you can certainly use russet or baby red potatoes. My personal preference is Yukon Gold because they are so creamy.
- eggs, mayonnaise and yellow mustard
- sweet yellow onions – sweet yellow onions are milder than white onions. I will occasionally substitute red onions
- optional ingredients; dill pickles and fresh herbs
- 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, then dice or mash. Dice the onions.
- When you’re ready to prepare it, add the mayonnaise to a small bowl, along with the mustard. Add the potatoes and onions to a large bowl. Top with the deviled eggs mixture and mix together well.
Without a doubt Mom makes the very best! I’ve spent years at her side watching and asking questions so I could make it just like her!
For seasoning, my Mom uses salt, pepper and yellow mustard. I add a dill pickle spear and about 1/4 cup of herbs, both finely minced.
This is a great salad and will be the first thing everyone dishes up when going through the buffet line or looking for snacks in the fridge. Leftovers are dangerous (for your waistline!)
What potatoes are best for this dish?
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 the potato salad?
- dill pickles
- fresh herbs
- Tabasco sauce (just a dash!)
- mustard – yellow, stone ground or dijon
How long do you boil the eggs?
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? If you have a choice purchase your eggs in advance or use up your older ones first, they will peel more easily!
How long do you boil the 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.
Why should the potatoes and eggs be cool?
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 egg dressing. It’s best to plan ahead for this salad.
Can you make potato salad the day before?
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.
We often make the ingredients – boiling the eggs and potatoes, dicing the onions the day before and then mix everything together the day you’re serving it. That works too!
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 when well sealed.
If you’re putting this on a buffet, fill a large bowl with ice and tuck the dish right on top. This will keep it cool and at temperature for several hours!
Southern Deviled Egg Potato Salad
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Deviled Egg Potato Salad
- 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!
- 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.
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First Published: August 5, 2018… Last Updated: April 10, 2020