Deviled Egg Potato Salad

Deviled Eggs and Potato Salad are combined into this ultimate Deviled Egg Potato Salad recipe! Perfect as a spring or summer side dish.

Course Salad, Side Dish

Cuisine American

Keyword deviled egg potato salad, potato salad, potato salad recipe

Prep Time 35

Cook Time 30

Total Time 1 5

Servings servings

Calories 308kcal

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.