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Deviled Egg Potato Salad

Deviled egg potato salad with creamy, tangy mustard dressing and tender potato cubes folded with chopped hard-boiled eggs. This picnic dish gets classic deviled-egg flavor from Dijon, sweet pickle relish, and paprika—finished with extra paprika for a bold yellow look.
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Prep Time 25 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb potatoes peeled and cubed
Eggs
  • 6 hard-boiled eggs chopped
Creamy base
  • 0.5 cup mayonnaise
  • 0.25 cup yellow mustard
  • 2 tbsp Dijon mustard
  • 2 tbsp sweet pickle relish
  • 2 tbsp white vinegar
  • 1 tsp sugar
  • 0.5 tsp paprika plus more for garnish
Veg mix
  • 0.25 cup celery diced
  • 0.25 cup green onions sliced
Seasoning
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the cubed potatoes and cook until tender, about 10–15 minutes. Visual cue: the cubes should pierce easily with a fork.
  2. Drain the potatoes thoroughly and cool them until no longer steaming, about 5–10 minutes. Visual cue: the surface looks matte, not wet-shiny.
Combine the potato-egg mixture
  1. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions to a large bowl and mix gently to distribute evenly. Visual cue: yellow egg pieces and green bits are visible throughout.
Make the deviled dressing
  1. In a bowl, whisk mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth and creamy. Visual cue: the dressing turns a consistent pale yellow with flecks of paprika.
  2. Pour the dressing over the potato mixture and fold gently until every piece is coated. Visual cue: potatoes look glossy and lightly speckled.
Chill and garnish
  1. Refrigerate the salad for at least 2 hours so the flavors meld. Visual cue: the salad looks thicker and holds its shape when stirred.
  2. Before serving, garnish with extra paprika. Visual cue: a brighter red-pink dusting is visible on top.

Notes

For clean, creamy texture, cool the potatoes fully before mixing so they don’t break down the dressing. Store covered in the refrigerator for 3–4 days; freeze not recommended due to texture changes. For a lighter option, swap part or all of the mayonnaise for Greek yogurt (still season to taste with salt, pepper, and a little extra vinegar).