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The Ultimate Creamy Deviled Egg Potato Salad

A generous serving of creamy deviled egg potato salad topped with fresh, bright green chives.
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This recipe combines the rich flavor of deviled eggs with classic potato salad for a creamy, tangy side dish perfect for BBQs, picnics, and potlucks.

Ingredients

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  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 8 large eggs, hard-boiled
  • 1 cup mayonnaise
  • 1/4 cup yellow mustard
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup finely chopped celery
  • 2 tablespoons chopped fresh chives, for garnish

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes well and let them cool slightly.
  2. While the potatoes cook, prepare the eggs. Separate the yolks from the whites of the 8 hard-boiled eggs. Roughly chop the egg whites and set aside.
  3. In a medium bowl, mash the egg yolks until smooth. Add the mayonnaise, yellow mustard, sweet pickle relish, apple cider vinegar, salt, and pepper to the mashed yolks. Whisk until the dressing is completely smooth and creamy. This is your deviled egg dressing.
  4. In a large mixing bowl, gently combine the slightly warm or cooled potatoes, the chopped egg whites, and the chopped celery.
  5. Pour the creamy deviled egg dressing over the potato mixture. Fold everything together gently until the potatoes and eggs are evenly coated. Be careful not to overmix, which can make the salad mushy.
  6. Cover the potato salad and refrigerate for at least 2 hours before serving. This allows the flavors to blend.
  7. Before serving at your next BBQ or picnic, taste and adjust salt and pepper if needed. Garnish with fresh chives.

Notes

  • Use Yukon Gold potatoes for the creamiest texture, as they absorb the dressing well.
  • For a Southern style variation, add 1/4 cup of sweet pickle juice to the dressing for extra tang.
  • You can make this a make-ahead picnic side by preparing it one day in advance; the flavor improves overnight.

Nutrition

Find it online: https://cookingbyjade.com/deviled-egg-potato-salad/