Deviled Egg Potato Salad
by Sommer Collier — last updated on Apr 9, 2026 
My deviled egg potato salad is my go-to twist on a classic potluck favorite. I mix tender potatoes, creamy mayonnaise, and deviled egg-inspired flavors for a rich, tangy salad with a hint of smoky paprika. This easy recipe is always a crowd-pleaser at barbecues, parties, and gatherings.
When it comes to potato salad recipes, my Mom makes the best. I think so, my family thinks so, and so do over 900 A Spicy Perspective readers who have rated her recipe also think so. However, sometimes I like to mix things up a bit. So I developed this deviled egg potato salad recipe as an ultra-creamy, protein-packed variation of her famous recipe. With a few simple swaps, a couple of added ingredients, and by upping the egg content, I’ve created a new potato salad recipe my family still loves. Phew! If you adore deviled eggs, this is the summer salad for you…
Allyson Zea – ⭐⭐⭐⭐⭐ I am not usually a fan of potato salad, but the flavor in the potato salad was absolutely amazing! I can’t wait to make it for memorial day!
Table of Contents
Sommer’s Recipe Highlights
Extra eggs make it extra creamy – My Mom’s potato salad recipe uses 4-5 eggs per 5 pounds of potatoes, but I’ve put a whole 12 hard boiled eggs into this 3 pound potato recipe not just to lean into the deviled egg vibes, but to make this super creamy as the texture of the boiled egg yolks mingles with the mayonnaise to add a really lovely and unique luxurious richness.
Smoky flavors – Just like in a classic deviled eggs recipe, sweet, smoky paprika is essential here to add those classic flavors that make this not just another potato salad with loads of eggs in it. My family recipe uses hot smoked paprika in our deviled eggs for a bit of kick, but I’ve stuck to regular here to make the potato salad more family-friendly for gatherings and social events. I also think without the heat, this salad is perfectly balanced… Yes, I know what my blog is called, but not everything in life needs added spice!
Key Ingredients and Tips
- Russet potatoes – I scrub these, but don’t peel them as I prefer to take the skins off once the potatoes are cooked. But if you want to peel them first, I’m not going to stop you! You can also use Yukon Gold potatoes.
- Hard-boiled eggs – Peeled and chopped.
- Mayonnaise – Low fat, if you like – whichever is your favorite brand. I use Dukes! If you’re trying to avoid mayonnaise, you can swap mayo with low-fat plain yogurt or sour cream, plus a tablespoon of vegetable oil. This will give the potato salad a tangier, yet still delicious, taste.
- Gherkin pickles + pickle juice – I find that both are essential for adding freshness and tang! You could, however, substitute in another type of sweet pickles (diced), dill pickles, or sweet pickle relish.
- Dijon mustard – I find this French mustard adds just the right kick of tangy flavor!
- Fresh dill – Chopped. I’d not recommend subbing dried here, but snipped chives would be a good substitute.
- Paprika – I use paprika to add those classic deviled egg smoky notes to the potato salad.
- Celery – Chopped, for essential crunch – I also find it adds another layer of freshness and helps cut through the creamy, fatty mayonnaise.
- Sweet onion – Peeled and chopped, but I have substituted green onions in the past, very successfully.
How to Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Boil the potatoes – First, I cut the potatoes into quarters and place them in a large pot. I fill the pot with cold water until the potatoes are completely covered by 1 inch of water. I then set it over high heat and bring it to a boil. Once the water is boiling, I add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork-tender.
Peel the potatoes – I then peel the loosened skins off and chop them into small pieces (roughly ½ – ¾ inch chunks). I just hate using a traditional veggie peeler! If this sounds like crazy talk, you can also peel the potatoes ahead of time and dice into 3/4 inch cubes. Then boil the potatoes to fork-tender, for about 10 to 12 minutes. Time-wise, both methods are pretty equal. Personally, I prefer to cook the potatoes with the skins on and then peel them off. But go with the method you like! You can also leave some of the peels on if you like the texture of the peel – it’s OK if the potatoes are soft and crumbly, this will add to the texture of the potato salad.
Do the chopping – Meanwhile, I chop the hard-boiled eggs, gherkin pickles, dill, celery, and sweet onion. You can do this while the potatoes are cooking to save time!
Make the dressing – Next, I set out a large mixing bowl and in the bottom, combine the mayonnaise, gherkin pickles, and juices, Dijon mustard, dill weed, and paprika in the bowl. I then mix it until smooth.
Add the potatoes – Once everything is ready, I tip the warm potato chunks into the dressing.
Add the eggs – Then I add the chopped hard-boiled eggs, celery, and sweet onion.
Combine – I then gently fold the potato salad together until completely smooth. Finally, I taste, and then salt and pepper as needed.
Chill – I then cover the potato salad and refrigerate it for at least 4 hours. I love to make it the night before so it is perfectly chilled, creamy, and flavorful when it’s time to serve.
To serve – Garnish with a sprinkle of extra dill if you like, I always do!
Serving Suggestions
I usually serve this potato salad at backyard barbecues, potlucks, and just about any casual get-together! I often pair it with:
- Unbelievably easy baby back ribs in the oven
- Hamburgers (Seriously, it is the BEST hamburger patty recipe!) and air fryer hot dogs.
- Baked beans
- BBQ chicken skewers
- Red cabbage slaw
Storage Notes
I think you both can and should make this potato salad ahead of time! I usually prepare the salad the night before serving.
Once it is out on the counter, only let it sit at room temperature for 2 hours (1 in hot weather!) This is important to remember for potlucks or barbecues.
Kept refrigerated in an airtight container, it will keep for up to a week.
However, I don’t recommend freezing this (or any other!) potato salad. Mayonnaise and eggs are not things that freeze and thaw at all well.
Frequently Asked Questions
I find a watery potato salad usually happens if I overcook the potatoes. You want them to be just fork tender, overcooking them will also make your potato salad more like flavored mashed potatoes with eggy chunks. It can also happen if you don’t drain them properly before peeling. Happily, this problem usually fixes itself when you chill the potato salad, so don’t sweat it!
I don’t see why not, if you have a big enough mixing bowl! If you don’t, there is nothing stopping you from making two batches side-by-side.
More Side Dish Recipes
Deviled Egg Potato Salad
Video
Ingredients
- 3 pounds russet potatoes
- 12 hard boiled eggs peeled and chopped
- 1 ½ cups mayonnaise
- ½ cup gherkin pickles diced + ¼ cup pickle juice
- 3 tablespoon Dijon mustard
- 3 tablespoons fresh chopped dill weed
- 1 teaspoon paprika
- ½ cup chopped celery
- ½ cup chopped sweet onion
- Salt and pepper
Instructions
- Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until the potatoes are completely covered by 1 inch of water. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon of salt and cook the potatoes for 13 to 15 minutes, until fork tender. (Personally, I prefer to cook the potatoes this way. Then peel the loosened skins off and chop them into small pieces. I just hate using a traditional veggie peeler! If this sounds like crazy talk, you can also peel the potatoes ahead of time and dice into 3/4 inch cubes. Then boil the potatoes to fork-tender, about 10 to 12 minutes. Time wise, both methods are pretty equal.)
- Meanwhile, chop the hard boiled eggs, gherkin pickles, dill, celery, and sweet onion.
- Set out a large mixing bowl. Combine the mayonnaise, gherkin pickles and juices, Dijon mustard, dill weed, and paprika in the bowl. Mix until smooth.
- Once the potatoes are fork tender, drain off the water. Remove the loose peels and chopped potatoes into ½ – ¾ inch chunks. (You can leave some of the peels on if you like the texture of the peel.) It’s OK if the potatoes are soft and crumbly, this will add the texture of the potato salad. Place the warm potato chunks into the dressing, followed by the chopped hard-boiled eggs, celery, and sweet onion. Gently fold the potato salad together until completely smooth. Then taste and salt and pepper as needed.
- Cover the potato salad and refrigerate for at least 4 hours.
So easy to make really delicious
This is great but I’m a lazy cook so I cook my eggs by breading them into the instant pot and chopping them when they come out lazy I know but I really dislike peeling eggs.. Also a quick little hint if your salad is watery next time when you cook your potatoes leave them on the counter to dry after draining them spread them of a towel and let them dry before you put them in the fridge to cool… Old Old hint but usually works well Thanks for sharing that amazing recipe ..
I’ve been making this for years. I use whole red potatoes and peel them and cut into cubes after they are cooked. But the biggest difference is that I then marinate the potatoes
in Wishbone Italian dressing for a few hours. than drain them in a colander to remove excess dressing. I’ve never used pickles but I think I will this time.
Oh my, I can’t wait to try these, They sound scrumptious to say the least, looking forward to trying them!!
I love this potato salad recipe so much! the combination of the deviled egg and potato salad was everything that I could wish for
I am not usually a fan of potato salad, but the flavor in the potato salad was absolutely amazing! I can’t wait to make it for memorial day!
Potato salad is my hubby’s favorite & he thinks this is the best!! But, now he wants me to make it frequently! I better stock up on ingredients :)
This is probably my favorite potato salad recipe….it’s sooooo delicious!