Deviled Egg Potato Salad
This easy potato salad is going to be your new go to for cookouts!
This Deviled Egg Potato Salad is the perfect potluck side dish! Every cookout needs potato salads and of course deviled eggs and this potato salad combines both in one delicious salad!
I love to cook out food, the burgers, the ribs, the pies and most importantly the sides. Born and raised Southern summer BBQs are a summer staple. Any reason for us to get together and fire up the grill we’re there.
That being said there are two things no Southern BBQ is without, potato salad and deviled eggs. It would be a sin to have a cook out without either of those.
I have created the perfect cook out, pot luck, BBQ dish that combines both of those summer time classics. We always add a little boiled egg to our classic potato salad anyways so I thought why not add all the flavor of deviled eggs into one delicious potato salad.
I love that you can customize this to your deviled egg recipe. Maybe you add bacon to your deviled eggs or potato salad, throw that in there! Your family likes chopped dill pickle in their potato salad? Toss it in! You can totally make this recipe your own.
Potato salad is a great make ahead dish for potlucks and cookouts because it just gets better as it sits and it can feed a crowd! You can even easily double this recipe if you need to.
Next time you are having a cook out or need an impressive dish to take to the potluck make this and I promise they will be begging you for the recipe!
This Deviled Egg Potato Salad is going to be your new favorite all summer long.
You will want to make this easy cookout side dish all summer long, we do!
You will love this recipe because it is
- Easy and fast.
- Family friendly.
- Budget friendly.
- Full of flavor.
- Crowd pleaser.
- Great to make ahead.
What are the best potatoes for potato salad?
I prefer to use peeled russets in my potato salad because you get the perfect balance between smooth potato base with lots of potato pieces still. However plenty of potatoes are good for potato salad. Baby potatoes like the little red and yellow ones work well too, hold their shape and you dont even have to peel them!
What can I add to this potato salad?
Whatever you usually add to your potato salad or deviled eggs works perfect in this recipe! You can add bacon, shredded cheese, celery, celery seed, grated onion, red onion, chopped pickles, anything you like!
How can I give this a spicy kick?
You can add red pepper flakes, sriracha or diced jalapenos to give this a kick.
Ingredients used
● Eggs- I use large but whatever size you have on hand will work well.
● Russet potatoes- I peel these and cut them into bite size pieces.
● Mayonnaise- now you can use your favorite but I suggest Duke’s.
●Yellow mustard- You can use a dijon if your family likes but I stick to just good old yellow.
● Sweet pickle relish- This can be subbed out for dill relish if you like.
● Hot sauce- just to make it a little devilish.
● Worcheshire sauce- for flavor! You can skip it but it gives the best little pop of flavor.
● Celery seed- You can also use fresh celery.
● Onion powder- I usually use red onion in my potato salad but I didn’t want it to overwhelm the egg so I opted for powder instead.
● Paprika- for flavor and color!
How to make the Best Potato Salad
- FULL RECIPE BELOW
- Peel, wash and cube the potatoes.
- In a large pot add the potatoes and eggs.
- Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
- Remove the eggs from the pot and place into a bowl of cold water.
- In a large bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce and hot sauce.
- Using a fork mash the eggs into the potatoes and stir to combine all the ingredients.
- Sprinkle a little extra paprika on the top for color.
- Serve!
Want more Easy Summer Side Dishes? Check these out!
Deviled Egg Potato Salad
This Deviled Egg Potato Salad is the perfect potluck side dish! Every cookout needs potato salads and of course deviled eggs and this potato salad combines both in one delicious salad!
Ingredients
- 8 eggs
- 6 russet potatoes
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 tablespoon worcheshire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon celery seed
- ½ teaspoon onion powder
- 1 teaspoon paprika
Instructions
- Peel, wash and cube the potatoes.
- In a large pot add the potatoes and eggs.
- Cover with water and place over high heat.
- Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
- Remove the eggs from the pot and place into a bowl of cold water.
- Drain the potatoes and set aside to cool.
- In a large bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce and hot sauce.
- Using a fork mash the eggs into the potatoes and stir to combine all the ingredients.
- Sprinkle a little extra paprika on the top for color.
- Serve!
Notes
- Store leftovers in an airight container in the fridge for up to 3 days.
- You can make this day before so the flavors marry.
- You can add bacon the potato salad if you like.
