Classic Deviled Egg Potato (Printable Version)

Creamy potato salad with deviled egg flavor and tangy mustard. Ideal for gatherings, vegetarian and gluten-free.

# List of Ingredients:

→ Vegetables

01 - 2 lbs 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 tbsp Dijon mustard
07 - 1 tbsp yellow mustard
08 - 2 tbsp sweet pickle relish
09 - 1 tbsp apple cider vinegar
10 - 1/2 tsp smoked paprika, plus more for garnish
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

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

# Directions:

01 - Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until just fork-tender, 12–15 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 sit for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a large mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, sweet pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, celery, green onions, and chopped eggs to the bowl. Gently fold until evenly coated.
05 - Taste and adjust salt and pepper as needed.
06 - Transfer potato salad to a serving dish. Sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour before serving for best flavor.

# Expert Advice:

01 -
  • This potato salad tastes like a secret handshake between picnic favorites: tangy deviled eggs and creamy potatoes.
  • It's always the dish that disappears first, probably because the smoky paprika and crisp veggies make every bite so lively.
02 -
  • If you don’t let the potatoes cool before mixing, the dressing can get runny—and I learned this the messier way.
  • I discovered that mustard varieties truly change the character, so don’t skip Dijon for depth or yellow for brightness.
03 -
  • If the salad feels too thick, stir in a splash of milk to loosen it without sacrificing creaminess.
  • A dusting of smoked paprika just before serving makes it irresistible and eye-catching.
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