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!
❤️ Why you'll love this recipe
Mom's recipe for is without a doubt the very best Deviled Egg Potato Salad! I've spent years at her side watching and asking questions so I could get it just right, this is one good potato salad!
This is my favorite potato salad recipe 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 that is!
Salads are a great side dish for a BBQ's or perfect for any family meal. This one is filled with creamy potatoes, tangy mustard and crunchy onions and herbs. It's just the best!
This is an overview of the instructions. For the complete directions just scroll down to the bottom!
- Potatoes - Yukon golds are my favorite! 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. Thinly sliced green onions or a red onion are great substitutes.
- salt and pepper - I use black pepper, but you prefer you can use white pepper.
- optional ingredients; dill pickles, sweet pickles or sweet relish and fresh herbs. Crispy bacon is also a great addition!
For the exact measurements, please refer to the recipe card at the bottom of this post.
- 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 potato salad makes it extra pretty!
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- This is a great 6 quart stainless steel stock pot. It's dishwasher safe and comes in several sizes.
- An egg slicer is the best way to quickly slice and dice eggs, I even use it for slicing strawberries!
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!)
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!
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.
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.
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!
I prefer the classic flavor of mayonnaise in this delicious potato salad recipe. If you're a miracle whip fan - by all means try that!
What kind of seasoning goes in potato salad?
If you're looking to give your homemade potato salad a little extra spice here are some variations for more zip!
- kosher salt
- black pepper
- white wine vinegar
- dill pickles or pickle juice
- sweet pickle relish
- celery seed
- fresh herbs
- crunchy celery
- red bell pepper
- Tabasco sauce (just a dash!)
- mustard - yellow, stone ground or dijon
You could take the time to separate the egg yolks from the egg whites to make the sauce, but why? Use an egg slicer to slice the eggs. It dices them nicely and makes it easy to combine the eggs, mayonnaise and mustard to make a creamy dressing.
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 and at temperature for several hours!
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.
This is hands down my all time favorite potato salad recipes!! It's my favorite version of potato salad! Made with simple ingredients, it pairs with so many dishes. It's great with a nice juicy steak, grilled meat, burgers or grilled brats.
This egg salad recipe is dynamite! It's filled with herbs and pickles, creamy and crunch - it's just so good!
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!
Deviled Egg Potato Salad
- 3 lbs. yukon gold potatoes
- 9 large eggs
- 1 sweet yellow onion diced
- 1 - 1 ½ cups mayonnaise
- ¼ cup yellow mustard
- ½ tsp kosher salt
- ½ tsp black pepper
- optional ingredients - ½ dill pickle minced, ¼ minced herbs - parsley, cilantro, dill, etc. - use your favorite!
- 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.
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First Published: August 5, 2018... Last Updated: April 10, 2020