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This easy potato salad recipe has all the flavors of classic deviled eggs. It’s so good! Yukon gold potatoes, hard-boiled eggs, and red onion are tossed with a creamy sauce to make an irresistible side dish.
Warm weather is upon us and that means potluck season is here! We love firing up the grill and having people over for an outdoor movie night with plenty of food to go around. One of my favorite recipes to make? This simple potato salad.
This creamy potato salad is incredibly easy to make and has all the flavors of classic deviled eggs. Yukon gold potatoes are cooked until tender, then tossed with chopped hard-boiled eggs, crunchy chopped red onion, and some diced celery. Everything is coated in a flavorful dressing made of mayo, mustard, relish, and a bit of smoked paprika. The end result is the best potato salad you’ll ever eat. This side dish always gets rave reviews!
Why You’ll Love This Deviled Egg Potato Salad Recipe
- Easy. You won’t need any fancy ingredients of techniques to make this potato salad.
- Flavorful & Creamy. Every bite of this potato salad is bursting with flavor. It’s so good! Whoever you make this for is going to clean their plate and go back for seconds.
- Perfect for potlucks. This side dish is ideal for potlucks and summer cookouts. It makes enough for a crowd and can be made a day ahead too. In fact, the flavor is even better on the second day.
Tips for the Best Potato Salad With Egg
- Use Yukon Gold potatoes. Although you can get away with using russet potatoes, I find that Yukon Gold’s are best for potato salad. These all-purpose potatoes have a perfectly balanced texture that works well with many different kinds of potato dishes. (For example, they’re great in buttermilk mashed potatoes and classic mashed potatoes). Starchy potatoes like russets tend to fall apart during cooking so they won’t hold their shape the way you want for a potato salad.
- The best way to make hard-boiled eggs? I recommend making your hard-boiled eggs in the Instant Pot. It’s incredibly easy to do and the shells peel off effortlessly.
- Chill before serving. This potato salad is delicious while warm, but it gets even better after it is chilled. I recommend chilling it in the fridge for at least 4-5 hours. I usually make it the day before I plan to serve it and chill the salad overnight.
How Long Does Potato Salad Last?
If you are serving your potato salad at a get-together it shouldn’t sit out for more than 2 hours. If it’s a hot day and the temperature is above 90F, that time period gets even shorter. In that case, your potato salad will last for a maximum of 1 hour. Find out more about why this is at Southern Living.
I usually fill a large tray with ice and then place the bowl with the potato salad in the ice to keep it cool. Then I remove the salad from the table as soon as 1-2 hours have passed, depending on how hot the day is.
How to Make Ahead & Store
- Make ahead. Once your potato salad is assembled, cover your serving bowl tightly with saran wrap and place it in the fridge for 4-5 hours or overnight. Serve cold with your preferred mains.
- Fridge. You can store leftovers in the fridge in an airtight container for up to 3 days.
Can You Freeze Potato Salad?
I don’t recommend freezing potato salad. Mayonnaise does not do well when frozen, which means your dressing will separate and look weird when the potato salad is thawed. Also, the texture of the potatoes will be affected by freezing and thawing.
Deviled Egg Potato Salad
- 5 pounds Yukon Gold potatoes
- 2 cups Hellman’s Real Mayonnaise, or you favorite brand of mayo
- 1 cup sweet pickle relish, I used Mt. Olive Sweet Relish
- 2 tablespoons yellow mustard
- 1 tablespoon white wine vinegar
- ½ teaspoon smoked sweet paprika
- 6 hard boiled eggs, peeled and chopped
- 1 celery stalk, diced
- ½ cup red onion, diced
- 1 tablespoon + 1 teaspoon kosher salt, divided use
- ¼ teaspoon ground black pepper
- Cook the potatoes. Cut the potatoes into 1-inch pieces and place them in a large pot. Fill the pot with cold water, then bring the pot to a boil. Add 1 tablespoon kosher salt to the water, then lower the heat and simmer for 14-15 minutes until the potatoes are easily pierced with a fork. Drain in a colander and set aside to cool.
- Make the dressing. In a medium bowl, combine the mayo, mustard, vinegar and paprika with 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper. Mix well.
- Assemble your potato salad. In a very large bowl combine the cooked potatoes with the dressing. Gently toss to coat. Mix in the chopped eggs, celery and red onion. Taste your salad and adjust the seasoning with more salt or pepper as needed.
- Chill. Cover your serving bowl with saran wrap and place it in the fridge to chill for 5 hours or overnight.