When it comes to potato salad recipes, the options are endless. When you’re in the mood for something richer and creamier, this easy deviled egg potato salad hits the spot! This mayonnaise-based potato salad with eggs is super creamy and flavorful. Plus, it’s made with just a handful of simple and inexpensive ingredients and is meal prep and make-ahead friendly. There are even several ways to adapt that recipe. That includes making a lighter dressing, adding spice, or adding more egg potato salad classics like sweet pickles relish or capers. The result is a simple, low-fuss, high-flavor side dish. It’s perfect for enjoying at all your summer cookouts and events or even year-round! I highly recommend making enough for leftovers of this crowd-pleasing egg potato salad (even then, you may be left staring at an empty plate!).
What Is a Deviled Egg
Devilled eggs (sometimes called stuffed eggs or dressed eggs) are a popular European and North American appetizer, side dish, or snack made of hard-boiled eggs. The eggs are halved. And the egg yolks are removed to mix with ingredients like mayonnaise or another fat-based product and mustard. The filling is then spooned or piped back into the space for the egg yolk and topped with fresh herbs. The dish’s roots go as far back as ancient Rome. But the word “deviled” in reference to food seems to appear in the 18th century. It’s usually referring to either spicy or zesty/zingy foods. So what is deviled egg potato salad? It’s a Southern classic that relies on the best elements of deviled eggs (egg, mayonnaise, mustard, etc.). It makes a creamy, tangy, zippy, tasty potato egg salad! Looking for more simple side salads? You might enjoy this Texas caviar, beet and carrot salad, or a delicious veggie quinoa salad!
Deviled Egg Potato Salad Recipe Ingredients
This potatoes salad with egg recipe packs in a lot of flavor with minimal ingredients. In fact, this entire easy potato salad recipe requires a base of just 6 ingredients, plus salt and pepper. The Potato and Egg Salad
Boiled Potatoes: I recommend using Yukon Gold, red potatoes, or new potatoes as the best options for this potato salad recipe with egg. Boiled Eggs: You can use pre-boiled eggs or boil them, especially for this salad. Green onions: (Scallions) to garnish with a touch of freshness to the creamy potato salad.
The Dressing
Mayonnaise: I use homemade mayonnaise. Use a reduced-fat version if preferred. For a more decadent dressing, use a combination of regular and Japanese mayo. Mustard: I use homemade yellow mustard but Dijon mustard works excellently. Whole-grain mustard is great for adding some texture, too. This adds zing and depth to the potato egg salad dressing. Paprika (smoked or sweet) – just a small sprinkle. Salt and Black pepper.
How to Make Deviled Egg Potato Salad
How to make potato salad with eggs is simple, especially if you already have leftover boiled potatoes and eggs. If not, the first step is to prepare those.
Prepare the Boiled Eggs and Potatoes
First, rinse and slice the potatoes into 1-inch cubes. Transfer them to a large bowl with water while you chop (to stop them from browning). Then, transfer the potatoes to a large saucepan and cover with new cold water and salt. To help the boiled potatoes hold their shape even longer, you can add a tablespoon of vinegar to the pot.
How Long to Boil Potatoes for Potato Salad
Bring to a boil over medium heat. Then reduce to medium-low, and cook the potatoes for 15 minutes, or until fork-tender. Drain well and set aside to cool. It’s important not to over-boil the potatoes. Otherwise, they can become mushy and/or watery. For more tips, check my post on How to Boil Potatoes.
How Long to Boil Eggs for Potato Salad
Prepare the hard-boiled eggs following this method (or make air fryer boiled eggs). To save on washing up, you can even pop them into the same pot as the potatoes. Once boiled, transfer the eggs to a bowl of ice water, peel them, and finely dice them. If you have an egg slicer, use it vertically and horizontally for cubed pieces. They’ll be long and thin, but the yolk will break in the middle, creating little cubes of egg whites.
Prepare the Dressing
While the potatoes and eggs cook, prepare the creamy dressing by adding all the ingredients to a bowl and mixing well. Next, finely slice the green onions.
Assemble the Deviled Egg Potato Salad
Once all the elements are prepared and cooled, it’s as simple as transferring them to a large mixing bowl and tossing them well to disperse everything evenly. Now, give it a final taste and adjust any of the seasonings. It’ll taste even better after it’s given some time to meld. So if you have the patience, I recommend allowing it to sit for at least 1-2 hours in the fridge before you serve this classic potato salad.
How Long Is Deviled Egg Potato Salad Good for
Store any leftovers in an airtight container (or well-covered) in the fridge for 4-5 days. It’ll taste even better on day two. But the potatoes will continue to soak up the dressing as they chill. So you may need to add a little more after a couple of days. Remember to keep this mayo-based salad out of the sun. Also, don’t let it sit at room temperature for longer than 2 hours.
Can You Freeze Potato Salad with Eggs
Potato salad doesn’t freeze particularly well. The potatoes become mushy and the dressing runnier, so it’s best to avoid doing so.
Serving Recommendations
This Southern potato egg salad is typically a classic summer salad. But the ingredients are all available year-round, so the serving options are unlimited.
Alongside all your favorite BBQ grilled mains – like steak, grilled chicken, chicken shish tawook, BBQ ribs, etc. With burgers or hotdogs. Slathered into homemade pita bread with lettuce and cucumber. Added to wraps.
It also pairs well with most of your favorite summer side dishes like pasta salad, Fattoush salad, heirloom tomato salad, etc.
More Potato Side Dishes
The Perfect Baked Potato The Best Creamy Mashed Potatoes Oven-Roasted New Red Potatoes Best Potato Leek Soup
If you try this potato salad recipe with egg, I’d love to hear your thoughts and questions below. Also, I’d really appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
