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Deviled Egg Potato Salad

Deviled egg potato salad with creamy, tangy dressing—potatoes and chopped hard-boiled eggs folded together for a classic picnic dish. Paprika on top finishes the deviled-egg flavor with a bright yellow color and speckled garnish.
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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
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb potatoes
  • 6 hard-boiled eggs
  • 1 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
  • 0.25 cup celery, diced
  • 0.25 cup green onions
  • 0.5 salt to taste
  • 0.5 pepper to taste

Equipment

  • 1 sheet pan

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then cook the cubed potatoes for 12 to 15 minutes until tender. Drain the potatoes and cool them until no longer steaming.
Combine the potato salad ingredients
  1. In a large bowl, combine cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions. Toss gently to distribute the eggs and vegetables evenly.
Make the deviled-egg dressing
  1. In a separate bowl, whisk mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth. The dressing should look creamy and evenly speckled with paprika.
Assemble and chill
  1. Pour the dressing over the potato mixture and fold gently until every piece is coated. Scrape the bottom of the bowl so no dry potato remains.
  2. Cover and refrigerate for at least 2 hours to let the flavors meld. Chill until cold and set slightly, so the salad holds its shape.
  3. Before serving, garnish with extra paprika for a fresh, classic deviled-egg look. Serve chilled and spoon into a serving bowl.

Notes

For the cleanest texture, cool the potatoes fully before mixing so the dressing stays creamy instead of loosening. Refrigerate leftovers in a covered container for up to 4 days; freezing is not recommended because the potatoes and eggs can become watery. For a lighter option, use light mayonnaise (the texture stays creamy, but flavor intensity may be slightly reduced).