How to Make Deviled Egg Potato Salad

This is a simple yet flavorful side dish recipe that will satisfy your taste buds!

When bringing a dish to share, it’s fun to find different and delicious ways to enjoy classic recipes. This deviled egg potato salad combines two timeless picnic sides (potato salad and deviled eggs) into one masterful cookout mashup.

What Is Deviled Egg Potato Salad?

This twist on the traditional potato salad recipe has all the flavors of deviled eggs in scoopable form. It all comes together using hearty potatoes, hard-boiled eggs, crunchy celery, pickles, onions and radishes mixed with tangy mustard and the best mayo to make a perfect pairing with layers of texture and flavor.

How to Make Deviled Egg Potato Salad

deviled egg potato salad ingredientsTMB Studio


  • 6 cups cubed peeled potatoes
  • 4 hard-boiled large eggs, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped sweet pickles
  • 1/3 cup chopped onion
  • 1/3 cup chopped radishes
  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon white vinegar
  • 1 tablespoon 2% milk
  • 1-1/2 teaspoons prepared mustard
  • 1/2 teaspoon salt
  • Optional: Sliced green onions and paprika

Editor’s Tip: This is how to pick the best potatoes for potato salad.


Step 1: Boil the potatoes

boiled potatoes for deviled egg potato saladTMB Studio

Place the cubed potatoes in a saucepan and cover with water; bring to a boil. Reduce heat. Cook until the potatoes are just fork-tender, about 10-15 minutes. The exact time will depend on the size of the potatoes. Then drain the potatoes in a colander.

Editor’s Tip: The key to a good potato salad is making sure your potatoes still have a bit of toothsome texture. Overcooking your potatoes can result in them falling apart or becoming mushy.

Step 2: Prep the remaining ingredients

deviled egg potato saladTMB Studio

Place the cooked potatoes in a large bowl, preferably one that’s both beautiful and functional! Add in the chopped hard-boiled eggs, celery, pickles, onion and radishes.

Step 3: Make the dressing

dressing on deviled egg potato saladTMB Studio

In a small bowl, whisk together the mayonnaise, sugar, vinegar, milk, mustard and salt. Stir it carefully into the potato mixture. You want to coat the ingredients without smashing the potatoes and eggs.

To give yourself enough room to stir, use the largest mixing bowl you have! You can always transfer the potato salad into a smaller bowl to serve or store.

Step 4: Chill and serve

deviled egg potato saladTMB Studio

Cover and refrigerate the potato salad for at least an hour before serving to allow the flavors to come together. If desired, garnish with green onions and paprika.

Tips for Making Deviled Egg Potato Salad

What potatoes should you use to make deviled egg potato salad?

When it comes to finding the right type of potatoes for potato salad, reach for a waxy variety like Yukon gold, red potatoes, or fingerlings. These spuds are low in starch and high in moisture so they’ll stay sturdy when tossed in with the rest of the ingredients.

What else can you add to deviled egg potato salad?

This potato salad makes a great base to play around with. It can take on an entirely different taste with the addition of a few new ingredients!

Stir in some Sriracha, turmeric or fresh herbs. Instead of regular mayo, make this potato salad with tzatziki, Japanese mayo or avocado cream. Sprinkle in some diced olives, crispy prosciutto or pickled onions. Use our list of deviled egg recipes to inspire your next flavor combination.

To add more texture, try using unpeeled, grilled or sliced potatoes.

How should you store deviled egg potato salad?

The flavors in this deviled egg potato salad really take shape when it has time to chill before serving. It can be made up to a day in advance and then stored in the coldest part of the refrigerator in an airtight container. Though freezing potato salad doesn’t work too well, any leftovers will last for three to four days in the refrigerator.

When serving this salad, try not to let it sit at room temperature for longer than 2 hours, since it contains mayonnaise and eggs.

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Lauren Paige Richeson
Lauren Paige Richeson is an author and artist specializing in written, visual, and edible content. She's an Editor at Allrecipes and her debut cookbook Avocado Obsession was published in 2020. As a food writer, she has contributed to Cherry Bombe Magazine, Eaten Magazine, Life & Thyme Magazine. She's covered health & wellness for Well + Good, mindbodygreen, Eat This Not That, Clean Plates, and developed recipes for Simply Recipes, LIVEKINDLY, Wide Open Eats, Whole30, and more. Lauren Paige is a Scorpio with a passion for the sea, scary stories, folklore, 19th-century art & fruits de mer.