Classic Deviled Egg Potato Salad (Print Version)

Creamy, tangy potatoes and eggs create a flavorful side dish ideal for picnics or holiday gatherings.

# Ingredient List:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# How to Make:

01 - Place potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until just fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
02 - Place eggs in a medium saucepan, cover with water, and bring to a boil. Once boiling, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth.
04 - Add cooled potatoes, diced celery, sliced green onions, and chopped eggs to the bowl with dressing. Gently fold until all ingredients are evenly coated.
05 - Taste and adjust seasoning if needed. Transfer to a serving dish, then sprinkle with extra smoked paprika and chopped fresh chives or parsley.
06 - Refrigerate salad for at least 1 hour before serving to enhance flavors.

# Expert Advice:

01 -
  • Once you realize how much flavor smoked paprika brings, you’ll never want bland potato salad again.
  • This is the one dish that’s always empty when friends come over, and everyone wants the recipe.
02 -
  • I once overdressed the salad, and the potatoes became mushy—it’s better to fold gently and add dressing gradually.
  • Mixing the eggs into the salad while they’re still slightly warm creates a creamier texture that feels truly deviled.
03 -
  • Letting the salad sit for at least an hour in the fridge lets flavors deepen, so resist diving in too soon.
  • Chopping eggs while warm and folding them in makes the yolks creamier and the finished salad richer.
Go Back