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Deviled egg potato salad takes the tangy, hearty appeal of deviled eggs and the creaminess of potato salad and turns them into a delicious hybrid of both. Mustard, sweet pickle relish and Worcestershire sauce give the creamy dressing plenty of tang and flavor, while celery and red onion add contrasting crunch. It’s a rich, old-fashioned style of potato salad with a cozy Southern feel.
Why You’ll Love It
This deviled egg potato salad has a creamy mustard and pickle dressing with chopped hard-boiled eggs and russet potatoes.
Chunky consistency: Large chunks of potato and egg give the salad plenty of texture.
A versatile salad: This is a great pick for a potluck, picnic or side dish for your next cookout.
Tangy-sweet taste: The creamy dressing has a definite mustard tang and a little sweetness from the pickle relish, giving it a really well-balanced taste.
Even better the next day: The flavor deepens overnight in the refrigerator. Deviled egg potato salad is a nice make-ahead dish if you’re planning ahead and want something you can make in advance and forget about it until serving time.
Similar recipes you may enjoy are my smoked potato salad, crispy smashed potato salad, Italian tuna potato salad or this sweet potato and kale salad.
Southern Deviled Egg Potato Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Russet potatoes: I always cut them into ¾ to 1-inch pieces, as that way they cook evenly. I love the fluffy texture of Russets in potato salad recipes.
Hard-boiled eggs: These are roughly chopped and folded into the salad. I give mine about 15 minutes cooking time but you can reduce that to 10 if you prefer jammier yolks.
Mayo and yellow mustard: These are the base of the dressing. Yellow mustard gives the potato salad that deviled egg flavor.
Sweet pickle relish: Adds tangy sweetness to balance the flavors.
Worcestershire sauce: I find that about a tablespoon is the perfect amount.
Celery and red onion: Dice both before mixing them into the salad.
How to Make Deviled Egg Potato Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the potatoes and eggs: Simmer the diced potatoes and whole eggs until done.
Cool the eggs: Remove the eggs with a slotted spoon and transfer them to ice water. Drain the potatoes and leave them to cool slightly.
Make the dressing: Whisk the mayo, mustard, relish, Worcestershire sauce, salt and black pepper together.
Mix the salad: Peel and roughly chop the eggs, then gently fold them into the dressing with the potatoes, celery and red onion.
The finishing touches: I like to add fresh herbs or celery greens as a garnish, a sprinkle of ground paprika and sometimes egg halves or slices so people can see that the dish has eggs as well as potatoes.
Substitutions and Variations
Try Yukon Gold potatoes: I tried Yukon Gold potatoes and found them to be a firmer, slightly waxier potato that holds its shape a little better in the salad. Russets are good for a fluffier feel but I do like the firmness of Yukon Gold.
Make it with dill relish: Use dill relish or finely chopped dill pickles in place of the sweet pickle relish.
Add extra tang: When I stirred a tablespoon of apple cider vinegar into the dressing, the tang was really good. White vinegar would also work.
Try a bacon garnish: Add crumbled bacon and sliced green onions before serving. I really love this version!
Make it gluten-free: Use a gluten-free Worcestershire sauce and check the labels on the other packaged ingredients to make sure there’s no gluten.
Make it dairy-free: None of the ingredients should contain dairy, although packaged ingredients should still be checked if you need the recipe to be strictly dairy-free.
Make it vegetarian: Use a Worcestershire sauce brand that doesn’t have anchovies (this one is pretty good!)
Serving Suggestions
As a backyard BBQ side: Deviled egg potato salad works well with cowboy burgers, hot dogs or smoked baby back ribs.
With something crunchy: Enjoy cheddar rosemary crackers or your favorite chips. Pickled banana peppers or pickled carrots are also a nice pairing.
With a salad: A scoop of Southern deviled egg potato salad is tasty with Big Mac salad or with one of these salad recipes.
How to Store
Store in the refrigerator: Cover the potato salad tightly or transfer it to an airtight container and refrigerate for up to 4 days. I sometimes stir in a little extra mayonnaise or mustard before serving if it needs to be loosened up a bit.
Don’t freeze it: The mayonnaise dressing can separate after freezing and the potatoes can develop a grainy texture once thawed.
Top Tips
Keep the potato pieces even: Cut them into pieces about ¾ to 1 inch so they cook at a similar rate.
Dress them slightly warm: I find that slightly warm potatoes absorb the dressing better than completely cooled potatoes.
Fold gently: Russet potatoes can break apart easily once cooked, so mix the salad carefully.
Creamy Potato Salad with Eggs FAQs
Yes. I like doing this because it cuts down on washing up afterward. You can lift out the eggs with a slotted spoon before draining the potatoes. Although eggshells aren’t sterile, the eggs are thoroughly cooked in boiling water, so it’s safe to cook them with the potatoes. Choose clean, uncracked eggs that have been kept refrigerated.
The ice water stops the cooking quickly and cools the eggs enough to peel and chop. If they’re still a bit hot, I sometimes peel them under cool running water with a colander underneath to catch those bits of eggshell (and the egg if I drop it!)
I recommend that you do. I always give mine a quick rinse because it removes any tiny pieces of shell left on the eggs.
Deviled Egg Potato Salad Recipe
Deviled Egg Potato Salad
Equipment
- Pot Large
Ingredients
- 6 russet potatoes, peeled and diced
- 8 eggs, large
- 1 Cup mayonnaise
- 3 Tablespoons yellow mustard
- ½ Cup sweet pickle relish
- 1 Tablespoon Worcestershire sauce
- 1 Teaspoon salt
- 1 Teaspoon black pepper
- ½ red onion, small, finely diced
- 3 Stalks celery, diced
- ½ Teaspoon ground paprika
Optional Garnishes
- ground paprika
- deviled egg slices or halves
- fresh parsley or celery greens
Instructions
- Add diced potatoes and whole eggs to a large pot. Cover with water and bring to a boil; reduce the heat to medium-low and simmer for 15 minutes.
- Remove the eggs with a slotted spoon and place into a bowl of ice water for 5 minutes.
- Drain the potatoes and set aside.
- Add mayonnaise, mustard, relish, Worcestershire sauce, salt and pepper to a large mixing bowl. Whisk until combined.
- Peel and rinse the eggs and roughly chop them.
- Add the slightly cooled potatoes, chopped eggs, red onions, celery, and paprika to the mixing bowl. Toss to combine with the dressing.
- Chill the deviled egg potato salad for at least 30 minutes before serving.
- You can add more ground paprika, deviled egg halves or slices and/or fresh herb sprigs as a garnish, if liked.
Notes
Dress them slightly warm: I find that slightly warm potatoes absorb the dressing better than completely cooled potatoes.
Fold gently: Russet potatoes can break apart easily once cooked, so mix the salad carefully.
Nutrition
Deviled egg potato salad has plenty of mustard, sweet pickle and egg flavor. The large potato pieces give it a chunky texture, and celery and red onion add just the right amount of contrasting crunch. This tasty hybrid of potato salad and deviled eggs makes a perfect dish to bring to a picnic or potluck. It’s also a nice salad for backyard BBQs.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
