Deviled Egg Potato Salad

A bowl filled with devil egg potato salad

5 from 3 reviews

This easy potato salad recipe is creamy, flavorful and tastes like classic deviled eggs. If you’ve never tried deviled egg potato salad before, now’s the time!


  • 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
  • 1/2 teaspoon smoked sweet paprika
  • 6 hard boiled eggs, peeled and chopped
  • 1 celery stalk, diced
  • 1/2 cup red onion, diced
  • 1 tablespoon + 1 teaspoon kosher salt, divided use
  • 1/4 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.

Keywords: deviled egg potato salad, potato salad with egg