Nothing says “easy summer side” like this golden deviled egg potato salad filled with creamy mustard sauce, eggs and sprinkled with green onions. It’s perfect for simple dinners and is cookout-friendly too!
If you’re a potato salad lover then you need to try out my Creamy Potato Salad with Bacon, if you don’t want the creamy route this Potato Salad with an Herb Dressing and for a total change up my Grilled Sweet Potato Salad.
Creamy Deviled Egg Potato Salad
Tossed in a creamy yolk sauce, this deviled egg potato salad will become your new favorite summer side. Served chilled, it’s perfect for the hot days ahead when you need to complete the meal but also don’t want to cook too much.
Made with tender potatoes, eggs, mayo, and mustard, you’ve probably got everything you need at home already. It’s not difficult to make. If you can boil potatoes and eggs, you’re pretty much on the other side. Even so, making it yummier is still super easy. Just add in spices, celery, or bacon for some crunch!
Prepped ahead for the week or a cookout with friends, there’s no way it won’t be a hit and earn a place in your meal rotation. It’s creamy, tangy, rich, and chunky. Topped with green onions, what’s not to love? With summer around the corner, it’s time to bring out the salad.
Time to peek in the fridge! You’ve probably got most ingredients at home already. Check the recipe card at the bottom of the post for full ingredient amounts.
- Potatoes – I use Yukon potatoes.
- Mayonnaise – Full-fat and low-fat both work.
- Yellow mustard
- Sweet pickle relish
- Ground black pepper
- Green onion
What Kinds of Potatoes to Use
To keep your deviled egg potato salad from turning into mashed potatoes, you need to use waxy potatoes, not starchy ones. This is because waxy potatoes, like Yukon, Fingerling, New, and red potatoes are better at retaining their shape since they don’t absorb as much liquid. Stay away from Idaho and Russet potatoes for this recipe.
How to Make Deviled Egg Potato Salad
Learning how to make potato salad is easy. You just need to boil the eggs and potatoes, make the sauce, and toss!
- Boil the eggs. Place the eggs in a large pot. Cover them with water and bring it to a boil. Once boiling, remove the pot from the heat and cover it with the lid. Let it rest for 12 minutes.
- Soak in ice. Immediately transfer the eggs to an ice bath. Let them rest for 5-7 minutes. Remove them from the water and carefully peel off the shells. Set them aside. You can skip this step and just let them cool on their own, but ice baths make the process way easier.
- Cook the potatoes. Place the potatoes in a pot and cover them with water. Add salt and stir 2-3 times to combine. Bring the potatoes to a boil. Let them simmer for 8-10 minutes or until fork-tender. Strain the potatoes and transfer them to a large bowl.
- Separate the yolks. Using a pairing knife slice the eggs in half. Add yolks to a small bowl and keep the whites on a cutting board. Dice the egg whites.
- Make the sauce. Use a fork to mash the yolks in the bowl. Add mayonnaise, mustard, sweet pickle relish, salt, and pepper. Mix together until everything is combined.
- Toss it. Mix the cooked potatoes, egg whites, green onion, and the mustard sauce until well combined. Season with salt and pepper to taste. Cover and let sit in the refrigerator for at least 1 hour before serving.
Tips for the Best Potato Salad
You can make any potato salad recipe fail-proof and extra yummy with a handful of tips.
- Let them cool. Since this is a mayo-based salad, you’ll need to wait until the potatoes have fully cooled before adding the mayo. If not, it will melt and turn oily.
- Give it some spice. Whisk 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, and 1/4 teaspoon of cayenne pepper into the mayo for some extra flavor.
- Make even cuts. In order to get evenly-cooked potato bites, you need to make sure you’re dicing them all the same size.
- Don’t overcook them. Remove the potatoes from the heat and strain them as soon as they’re cooking time is up. Don’t let them linger in the pot too much because they’ll overcook and soften too much.
- Add bacon. For a bit of smokiness, crumble 2-4 cooked bacon strips and toss the bacon bits into the salad.
- Make it crunchy. Adding 1-2 cups of diced celery to the salad will give it a refreshing and crunchy bite.
This potato salad recipe is best with anything grilled like my Cowboy Steak with Chimichurri, Ribeye with Herb Butter or Chipotle Apricot Chicken Thighs. For sides, try not to pair the meal with other creamy sides so there’s a good balance of flavors. I love it with my Parmesan Brussel Sprouts, Air Fryer Asparagus, and Crispy Green Beans.
How to Store Extras
Refrigerate any leftovers in an airtight container for up to 4 days. Keep it off the counter for more than 1-2 hours at a time when serving, otherwise it can spoil faster. You can enjoy it straight out of the fridge or pop it into the microwave for up to a minute or until warm. Unfortunately, this recipe doesn’t freeze well.
This easy deviled egg potato salad is creamy, tangy, and rich. Served chilled or warm, it’ll be your new favorite summer side!
- 3 lbs yukon potatoes, diced
- 12 eggs
- 1 cup mayonaisse
- 1/4 cup yellow mustard
- 1/4 cup sweet pickle relish
- 1–1.5 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1 bunch of green onion, diced
- Boil Eggs: Add eggs to a large saucepan. Cover with water and bring to a boil. Once boiling turn burner off, cover and let sit for 14 minutes. Immediately, add to an ice bath and let sit for 5-7 minutes. Once cooled. Peel shell off eggs. Set aside.
- Cook Potatoes: Add potatoes to a large pot, and completely cover with water. Season water with salt. Bring potatoes to a boil and simmer until potatoes are fork tender, approximately 8-10 minutes. Strain the water from the potatoes and dump potatoes in a large bowl.
- Separate Yolk & Make Sauce: Using a pairing knife slice the eggs in half. Add yolks to a small bowl and keep the whites on a cutting board to be roughly chopped later. To the bowl with yolks, using a fork mash the yolks. Then add mayonnaise, mustard, sweet pickle relish, salt and pepper. Mix together until everything is combined.
- Make Potato Salad: To the bowl with cook potatoes add chopped egg whites, green onion and the mustard sauce. Using a spoon, toss thoroughly to coat all of the potatoes with the sauce. Season with salt and pepper to taste. Cover and let sit in the refrigerator for at least 1 hour. Serve.
- Serving Size: 1 cup
- Calories: 222
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 186 mg
Keywords: deviled egg potato salad, potato salad recipe, how to make potato salad