Lunch | Salad | Sides | Southern Food | Summer Recipes
ByMelissa Riker Updated
This post may contain affiliate links. If you purchase through links on our site, we may earn a commission.
Jump to Recipe
Deviled Egg Potato Salad is the perfect combination of potatoes, mayonnaise, mustard, along with hard boiled egg and spices. It’s the perfect combination of two classic summer potluck recipes!
Want to save this recipe?
Enter your email & I’ll send it to your inbox.Plus, get great new recipes from me every week!
In my experience, everyone in my family has their own personal recipes for a few different things-the perfect sweet tea, pasta salad, and of course, potato salad. Today I’m sharing my own personal Deviled Egg Potato Salad recipe with you, one that I’ve used for over twenty years!
I love this recipe because it combines the flavors of two summer classics: deviled eggs and potato salad. I also am not a big relish or celery fan so it omits that from a more traditional Southern potato salad recipe. I also give the flavor a little kick by replacing traditional paprika with Old Bay seasoning, but you can of course use paprika if you prefer.
This is the perfect dish for a barbecue or potluck, bring it along with this pesto potato salad, egg salad, or grape and pecan chicken salad!
Ingredients
- potatoes
- mustard
- mayonnaise
- eggs
- Old Bay
Step by step
I start my potato salad by cutting my potatoes into eighths. This helps them to boil faster (because I’ve been known to be a bit impatient when it comes to making my favorite foods!)
The potatoes are then boiled in a large pot over high heat until nice and soft and fork tender. Use this time to also hard boil the eggs.
Once the potatoes are cooked I mash them up slightly in a large bowl. If you have kids, they love to help with this part!
I also like to add a lot of hard boiled eggs to my potato salad. Enough so that it becomes almost a hybrid egg salad! It’s delicious though! I slice them two ways with an egg slicer.
Then we add a generous amount of mayo and mustard and Old Bay. After it’s all mixed up refrigerate at least three hours to let the the flavors blend and enjoy!
Variations
- add sweet pickle relish
- garnish with chopped celery or green onion
- use miracle whip instead of regular mayonnaise
- season to taste with salt and black pepper
- add 2 tablespoons white vinegar or pickle juice for an extra kick to the dressing
FAQs
What are the best potatoes for potato salad?
There are three types of potatoes: waxy, all-purpose, and starchy. For potato salad you want to choose waxy potatoes like red, new, or fingerling potatoes or all-purpose potatoes like white or yukon gold potatoes. These potatoes cook up well and give you th creaminess you want in the potato salad. Steer clear of starchy potatoes like russet potatoes which have thicker skin and tend to fall apart during cooking.
Do you have to peel the potatoes?
I don’t peel potatoes for potato salad as the peel isn’t very thick and provides extra fiber.
Can you make this recipe ahead of time?
Yes! In fact, it’s best to make it a minimum of 3 hours ahead of time but making it a day in advance gives even more time for the flavors to come together.
Can you freeze potato salad?
No, this is a not a good recipe for freezing as the texture is altered after thawing.
You might also like these Southern recipes:
- Southern Peach Tea
- Charleston-style Shrimp and Grits
- Hoppin’ John
- Southern Pecan Pie
- Easy Southern Collard Greens
- Grandmas’s Secret Ingredient Chicken Salad from Shaken Together
If you’ve tried this recipeplease comment and rateit below, I love hearing from you!
Deviled Egg Potato Salad
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
5 from 5 reviews
- Author: Melissa Riker
- Total Time: 35 mins
- Yield: 6 1x
Description
Deviled Egg Potato Salad is the perfect combination of potatoes, mayonnaise, mustard, along with egg and spices. It’s perfect for summer picnics and lunches!
Ingredients
Units Scale
- 4 medium red potatoes, washed and cubed
- 2 hard boiled eggs, peeled and diced
- 1/2 cup mayonnaise (I prefer Dukes)
- 3 tablespoons yellow mustard
- 2 tablespoons Old Bay Seasoning
Instructions
- Boil potatoes for 15 minutes or until soft.
- Drain potatoes and transfer to a large bowl.
- Add diced eggs, mayonnaise, mustard, and Old Bay and mix with a potato masher until well blended.
- Chill three hours before serving.
Notes
Store in an airtight container in the refrigerator up to 5 days.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: side
- Method: none
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 2.1 g
- Sodium: 191 mg
- Fat: 19.8 g
- Carbohydrates: 17.4 g
- Protein: 8.6 g
- Cholesterol: 176.8 mg
This recipe was originally published in July of 2014 and updated in July 2019 with new photographs and additional information.
