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Deviled Egg Potato Salad

Deviled egg potato salad with creamy mustard dressing and chopped hard-boiled eggs for a classic picnic-ready side. Cubed potatoes hold tender bite, then chill for a thick, scoopable texture with paprika-flecked flavor.
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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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes
Hard-boiled egg base
  • 6 hard-boiled eggs
Creamy 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
Crunch and aromatics
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
  • salt to taste
  • pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook the potatoes until tender, about 15–20 minutes. Visual cue: a fork should slide in easily with no resistance.
  2. Drain the potatoes and let them cool until no longer steaming, about 10 minutes. Visual cue: cubes look dry on the surface instead of glossy-wet.
Build the potato mixture
  1. In a large bowl, combine the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions. Visual cue: the mixture should show even yellow specks from the eggs.
Make the deviled dressing
  1. Whisk mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth. Visual cue: the dressing turns creamy and uniformly speckled with paprika.
Assemble and chill
  1. Pour the dressing over the potato-and-egg mixture and fold gently until everything is coated. Visual cue: potatoes should look glossy and evenly colored, with eggs intact (not mashed).
  2. Refrigerate for at least 2 hours. Visual cue: the salad thickens and holds shape when scooped.
  3. Before serving, garnish with extra paprika. Visual cue: a light red dusting sits on top of the chilled salad.

Notes

For the best texture, chill the salad uncovered for 30 minutes, then cover—this helps it thicken without getting watery. Store covered in the refrigerator up to 4 days; freezer not recommended. For a lighter option, use light mayonnaise (or half light/half regular) and keep the dressing proportions the same.