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Deviled Eggs and Potato Salad are combined into this ultimate Deviled Egg Potato Salad recipe! Perfect as a spring or summer side dish.
Best Potatoes to Use
One of the main ingredients in a potato salad is potatoes! The best and most reliable potatoes to use are Idaho or Russet Potatoes. They’re cheap and can be found across the country. However, that doesn’t mean you can’t use other varieties of potatoes. Yukon gold, fingerlings, and red potatoes would all work well.
Easy Way to Hard Boil Eggs
You’re also going to need hard-boiled eggs for this recipe. You can always boil them on the stovetop but I have a great and easy way to make perfect hard-boiled eggs every time. Enter Instant Pot Hard Boiled Eggs! If you don’t have a pressure cooker, I also have stovetop instructions in that post.
And because I know someone will ask, I use this egg slicer and it makes life so much easier.
Ingredient Substitutions
There are quite a bit of elements to a Deviled Egg Potato Salad, you have all the crunchy fillings, the dressing, the potatoes, the eggs and garnishes. You might not have all the ingredients on hand or you might not even like all of the ingredients I used. Which is totally fine, I love it when readers experiment and customize recipes to their liking. Here are some common substitutions:
- Mayo – sour cream or plain greek yogurt
- Pickles/Relish – capers, green olives, green bell peppers, or cucumber
- Pickle Juice – white vinegar or lemon juice
- Scallions – more yellow or white onion
- Celery – you can use any mild crunchy veggie here, consider carrots, fennel stalks or bulbs
How to Make Deviled Egg Potato Salad
For full details on how to make Deviled Egg Potato Salad, see the recipe card down below 🙂
Cook Potatoes
Place whole potatoes into a large pot and cover with cold water. Salt the water and bring to boil. Reduce to simmer and cook 20 minutes or until potatoes are fork-tender. Once potatoes are cooked through, remove them from hot water and onto a kitchen towel to drain. Cover with another dish towel and set aside to cool.
Prepare Ingredients
While potatoes are cooling, chop celery, scallions, dill pickles, yellow onion, and five of the six hard-boiled eggs. Add these ingredients to the bottom of a large bowl.
Make the Dressing
For the dressing, whisk the mayonnaise, pickle juice, relish, sugar, salt, and pepper together and set aside.
Peel Potatoes
Once potatoes are cool enough to handle, peel gently using a butter knife. Cut into large, bite-size pieces and add to the bowl with the other ingredients.
Toss Everything Together
After the potatoes have been added to the bowl, toss well with dressing. Cut the last remaining hard-boiled egg in half and place it on top as a garnish, then sprinkle with paprika. Cover and chill salad until completely cooled. The longer it is refrigerated, the more flavorful it becomes. Serve cold.
Storage Instructions
Store Deviled Egg Potato Salad in the fridge, covered for up to 4 days! Making this recipe a day ahead of time is actually a really good way for the flavors to meld together.
Can I freeze Deviled Egg Potato Salad?
No, potato salad is one of those recipes that does not freeze very well. When frozen then thawed the potatoes are mushy and the dressing is runny, gross!
Meaty Main Dishes!
Consider making these meaty main dishes to make Deviled Egg Potato Salad a meal:
Similar Recipes to Try!
This Deviled Egg Potato Salad recipe is perfect for spring or summertime as a side dish or lunch. The printable recipe card is down below, enjoy!
Deviled Egg Potato Salad
Ingredients
- 2 1/2 pounds Idaho Potatoes
- 2 stalks celery
- 3 scallions white and light green parts
- 2/3 cup dill pickles diced
- 1/3 cup yellow onion diced
- 6 hard boiled eggs divided
- 1 cup real mayonnaise
- 1/4 cup dill pickle juice
- 1/4 cup sweet pickle relish
- 1 tablespoon granulated sugar
- salt & pepper to taste
- paprika for garnish, optional
Equipment
- 1 large pot
Instructions
- Place whole potatoes into a large pot and cover with cold water. Salt the water and bring to boil. Reduce to simmer and cook 20 minutes or until potatoes are fork-tender. Once potatoes are cooked through, remove them from hot water and onto a kitchen towel to drain. Cover with another dish towel and set aside to cool.
- While potatoes are cooling, chop celery, scallions, dill pickles, yellow onion, and five of the six hard-boiled eggs. Add these ingredients to the bottom of a large bowl.
- For the dressing, whisk the mayonnaise, pickle juice, relish, sugar, salt, and pepper together and set aside.
- Once potatoes are cool enough to handle, peel gently using a butter knife. Cut into large, bite-size pieces and add to the bowl with the other ingredients.
- After the potatoes have been added to the bowl, toss well with dressing. Cut the last remaining hard-boiled egg in half and place it on top as a garnish, then sprinkle with paprika. Cover and chill salad until completely cooled. The longer it is refrigerated, the more flavorful it becomes. Serve cold.
