Two classics come together when Deviled Eggs meet my traditional Mustard Style Potato Salad recipe. Combining for a rich, creamy, and absolutely the Best Deviled Egg Potato Salad ever! Although Deviled Egg Potato Salads have been around for ages this recipe was a happy mistake. My potato salad got a little extra kick of smoked paprika when I accidentally added a tablespoon instead of a teaspoon, oops! It was just one of those little mistakes that happen to all cooks. But I’ve been making my potato salad recipe the same way ever since.
The result of my accidentally overdoing the paprika was pretty awesome and thus was born this nice mustardy, vinegar and smoky Deviled Egg Potato Salad. For a Southern Style Potato Salad like this one, I always use a waxy potato that will soak up the rest of the ingredients but still hold its shape. You need to let the potato salad rest in the refrigerator for at least 5-6 hours or overnight to develop all the flavors. Years ago, the best advice I ever got about potato salad was from an old fella, a Texan. He told me: ‘The secret to good potato salad is lotsa aaaaaaaags’ for those of you that don’t speak Texan it is translated as ‘a lot of eggs’. My Deviled Egg Potato Salad recipe is great for potlucks, summer BBQs and cookouts. I love it, and I think you will too, try it.
Potato Salad Ingredients
- Potatoes: The best potatoes for Deviled egg potato salad are the waxy varieties, you want something that will hold its shape and not fall apart. Yukon Gold is my favorite followed by red potatoes. I like to leave the skin on, it has a lot of nutrients, but many people do not like the skin in potato salad. That’s up to you.
- Eggs: This is the key to good potato salad, a lot of hard-cooked eggs, roughly chopped.
- Mustard, Mayonnaise, and Apple Cider Vinegar: The mayo gives the potato salad its creamy, smooth texture, the mustard gives it a little bit of a spicy kick. Vinegar helps to reinforce the mustard and brightens the flavor. I use both yellow mustard and Dijon in my Deviled Egg Potato Salad recipe.
- Red Onions, Celery, and Dill Relish: The onions and celery not only provide a nice texture but enhance the flavor as well. Dill relish adds the sweetness and a little tartness to the potato salad.
- Seasonings: ‘Deviled’ in culinary terms roughly means something with a hot and spicy seasoning to it. The red onions and mustard are the beginning of the Deviled spice mix, black pepper, smoked paprika, and Sriracha sauce round it out.
Deviled Egg Potato Salad
- 3 Pounds Yukon Gold Potatoes 1/2-inch dice, skin on
- 1 1/2 Cups Mayonnaise
- 1 1/2 Cups Dill Relish
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons Yellow Mustard
- 1 Tablespoon Apple Cider Vinegar
- 1 Cup Celery Diced
- 1 Cup Red Onion Diced
- 1 Tablespoon Celery Seeds
- 1 Tablespoon Smoked Paprika
- 2-3 Teaspoons Salt
- 1 Teaspoon Black Pepper
- 8 Eggs Hard-boiled, rough chopped
- 1 Teaspoon Sriracha Sauce Optional
- Place potatoes in a large pot, cover with salted water (the water should taste like seawater), boil until potato is easily pierced with a knife
- Place eggs in a pot and cover with cold water bring the water just to the point that it boils, remove from heat, cover and let sit for 12 minutes. Drain and cover the eggs in cold water, peel the eggs when cool, rough chop
- Combine all ingredients except potatoes and eggs, stir to combine
- Add hot potatoes, stir to combine
- Add eggs, stir to combine
- Refrigerate at least 5-6 hours or overnight is best
- Sprinkle with smoked paprika and fresh dill (optional)