Classic Deviled Egg Potato (Printable version)

Creamy potato salad with tangy deviled egg flavors, fresh herbs, and tender vegetables for easy entertaining.

# What You'll Need:

→ Vegetables

01 - 2 lbs Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, about 12 to 15 minutes. Drain and allow to cool slightly.
02 - Place eggs in a saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl. Gently fold until all elements are evenly coated with dressing.
05 - Taste the salad and adjust seasoning with additional salt and pepper if necessary.
06 - Transfer potato salad to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour prior to serving for optimal flavor and texture.

# Expert Tips:

01 -
  • The creamy, tangy dressing is secretly packed with layers of flavor from two types of mustard and smoked paprika.
  • This salad somehow disappears at every gathering, and I still can't figure out if it's the nostalgia or the irresistible deviled egg twist.
02 -
  • If you rush the potatoes and chop them too hot, the salad can turn gluey—patience really saves texture.
  • Putting the eggs in an ice bath makes all the difference for clean peeling and pretty salad.
03 -
  • Always let the potatoes cool completely before mixing to keep the salad light and fluffy.
  • Whisk the dressing until ultra-smooth so every forkful feels luscious—not clumpy.
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