This Deviled Egg Potato Salad is insanely delicious and creamy; you’ll want to serve this Southern staple at your next cookout. If you are a deviled egg lover like I am, you will love this side dish. To me, a good potato salad needs to be creamy, a little tart, a little savory, and pulled all together with a touch of mustard and, of course, eggs.
Dress this potato salad up with a little crumbled bacon, or make it spicy by adding 2-3 tablespoons of chopped pickled jalapenos to the dressing.
What you’ll need to make Deviled Egg Potato Salad:
potatoes: I like to use small or medium russet potatoes for this recipe. They hold up well when boiled and do not get too mushy when folded into the dressing.
eggs: You’ll need 7 large hard-boiled eggs for this recipe.
green onions sliced thinly
salt, granulated onion, and garlic, black pepper, and paprika
You’ll also need to have ice on hand to make an ice bath for boiled potatoes.
Make the perfect boiled eggs:
I’ve found that the easiest way to get a perfect boiled egg is to place the eggs in cold water, then bring them to a boil on the stovetop. As soon as they reach a good boil, turn off the burner, secure the lid on the pan, and let the eggs stand for 30 minutes. Drain the hot water, and refill the pan with cold water. Let them sit for 10 minutes, drain, replace the lid, and gently shake the eggs around in the pan. Doing this will loosen the shells and make them easier to remove.
The best part is that using this method is that it will not overcook the yolks. There will be no greenish-gray ring (sulfides) around the yolk at all. They will have a nice bright yellow-orange color.
Deviled Egg Potato Salad
- 8-9 small russet potatoes
- salt for boiling
- 7 eggs hard boiled
- 2-3 green onions sliced thinly
- 1 2/3 cup mayonnaise
- 2 tablespoons relish
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons white vinegar
- 1 1/2 teaspoons salt
- 1/2 teaspoon granulated onion
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (optional)
- Peel and dice russet potatoes into 1" cubes. Bring a large pot with 2 quarts of water to boil. Add 1 tablespoon of salt, stir and then add potatoes. Cook for 18-22 minutes, until soft but not mushy. Check for tenderness by piercing a few potatoes with a sharp knife.
- Prepare an ice bath by placing cold water and ice in a large bowl. Drain potatoes and submerge them into the ice bath. Add more ice if needed. Let potatoes sit for 15 minutes. This will staunch the cooking process and cool the potatoes enough to handle.
- Slice two of the eggs into quarters. Set aside for garnish. Chop the remaining eggs into small pieces, resembling egg salad. Do not mash. Set aside. Slice green onion, saving about 1 tablespoon of the green part for garnish.
- Drain cooled off potatoes and set aside.
- Combine mayonnaise, green onion, vinegar, mustard, relish, granulated onion, salt, black pepper, and granulated garlic in a large bowl. Taste for flavor and adjust accordingly. Remember that potatoes soak up a lot of salt, so keep this in mind. Add finely chopped egg and potatoes and fold into mayonnaise mixture. Scoop into serving dish and garnish with quartered eggs, a sprinkling of paprika (optional), and the reserved green onion slices. Cover and place into the refrigerator for 2 hours before serving.
- Store leftovers in refrigerator for 2-3 days after preparation.
- *Serving your potato salad at a cookout or party? Keep it safe. Fill a bowl that is larger than your serving dish with ice. Place serving dish filled with potato salad on top. This will keep the salad nice a cool. Cover with plastic wrap until time of service. Drain away melted ice and add more as needed.