Deviled Egg Potato Salad
A creamy, tangy deviled egg potato salad that combines tender Yukon Gold potatoes with a rich egg yolk dressing flavored with mayo, mustard, and vinegar. Perfect for cookouts, potlucks, and holiday gatherings.
Equipment
- 1 Large Pot for boiling potatoes and eggs
- 1 Colander for draining
- 1 Large Mixing Bowl
- 1 Medium Bowl for the dressing
- 1 Whisk or Fork
- 1 Sharp Knife and Cutting Board
- 1 Airtight Container for storage
Ingredients
Potatoes
- 3 lbs Yukon Gold or red potatoes cubed into bite-sized pieces
Eggs
- 6 large eggs hard-boiled, yolks separated
Dressing
- 3/4 cup mayonnaise full-fat recommended
- 2 tbsp yellow mustard or Dijon for a sharper bite
- 1 tbsp apple cider vinegar brightens the dressing
- 2 tbsp sweet pickle relish or dill relish if preferred
- 1 tsp salt plus more to taste
- 1/2 tsp black pepper freshly ground
Mix-ins
- 2 stalks celery diced small
- 1/4 cup red onion finely diced, soaked in cold water to mellow the bite
Garnish
- 1 tsp paprika for topping
- 2 tbsp fresh chives or parsley chopped, optional
Instructions
- Place cubed potatoes in a large pot of cold salted water. Bring to a boil and cook for 12 to 15 minutes until fork-tender. Do not overcook.
- Drain the potatoes in a colander. Spread them on a baking sheet and let them cool completely before adding dressing.
- Place eggs in a pot of cold water. Bring to a boil, turn off the heat, and let sit for 12 minutes. Transfer immediately to an ice bath.
- Peel the cooled eggs. Slice each in half and pop the yolks into a medium bowl. Chop the whites into small pieces and set aside.
- Mash the egg yolks with a fork until very smooth. Add mayo, mustard, apple cider vinegar, relish, salt, and pepper. Whisk until fully combined and creamy.
- Taste the dressing and adjust salt, mustard, or vinegar as needed to balance the flavors.
- Add the cooled potatoes, chopped egg whites, celery, and red onion to a large bowl. Pour the dressing over and fold gently to coat without mashing the potatoes.
- Cover the bowl with plastic wrap and refrigerate for at least one hour to let the flavors develop and the dressing thicken.
- Before serving, sprinkle paprika over the top and add fresh chives or parsley if desired. Serve cold.
Notes
For best flavor, make this salad the night before your event and refrigerate overnight. Do not freeze this salad as the mayo-based dressing will separate. Cool potatoes completely before adding dressing to prevent a watery result.