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Deviled Egg Potato Salad

Deviled egg potato salad with creamy mustard dressing and tender cubes of potatoes, folded with chopped hard-boiled eggs and celery. Chill for at least 2 hours so the flavors meld, then finish with extra paprika for a classic deviled-egg look.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb potatoes Peeled and cubed.
  • 6 hard-boiled eggs Chopped.
  • 0.25 cup celery Diced.
  • 0.25 cup green onions Sliced.
Deviled dressing
  • 0.5 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp paprika Plus more for garnish.
  • 0.5 salt To taste.
  • 0.25 black pepper To taste.

Equipment

  • 1 sheet pan
  • 1 pot
  • 1 mixing bowl

Method
 

Boil and cool
  1. Boil the potatoes in salted water until tender, 12 to 15 minutes, then drain and cool until no longer steaming.
  2. Chop the hard-boiled eggs and set them aside while the potatoes cool.
Mix the salad
  1. Combine the potatoes, hard-boiled eggs, celery, and green onions in a large mixing bowl and toss to distribute evenly.
  2. In a separate bowl, mix mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth and uniformly colored.
  3. Pour the dressing over the potato mixture and fold gently with a spatula until the potatoes and eggs look evenly coated.
Chill and serve
  1. Refrigerate the salad for at least 2 hours so it thickens and the flavors blend.
  2. Right before serving, garnish with extra paprika for a visible deviled-egg finish.

Notes

For the best texture, cool the potatoes completely before mixing so the dressing doesn’t loosen. Cover and refrigerate up to 4 days; it’s freezer no because potatoes soften after thawing. For a lighter version, swap half the mayonnaise for plain Greek yogurt while keeping the mustard and relish amounts the same.