Deviled Egg Potato Salad

Deviled egg potato salad may not be a classic Southern picnic dish—yet. Among dishes like squash casserole, deviled eggs, and watermelon, we think this version of potato salad deserves a spot.

While there are as many variations on deviled eggs and potato salad as there are stars in the heavens, we can all agree that the best way to fix them is the way our parents did. We aren't here to upset the apple cart, but we would like to introduce one more variation on these two favorite dishes. We actually combined deviled eggs and potato salad into one bowl, creating a potato salad that is the best of both worlds.

This deviled egg potato salad has the classic elements of yellow mustard and pickle relish, plus a dash of hot sauce. If you want to kick things up a bit, add more hot sauce, some red pepper flakes, or a diced hot pepper.

Learn how to make deviled egg potato salad. For a pretty presentation, place the paprika in a fine mesh sieve to achieve a uniform sprinkle of on top of your potato salad before serving.

Ingredients for Deviled Egg Potato Salad

To make this potato salad, you'll need:

• Baby new potatoes: These potatoes have the just-right structure of starchy and waxy in our opinion, but you can use any type.
• Salt: For seasoning. Adjust to your tastes
• Hard-cooked eggs: Boil your own eggs, or in a pinch, you can buy the pre-cooked kind at the store.
• Mayonnaise: For the classic creamy potato salad texture.
• Parsley: Adds a nice brightness and green flavor, but you can sub with your favorite herb if you want.
• Dill pickle relish: This has a nice tang against the richness of the eggs and mayo, but you could use sweet relish if you prefer that.
• Yellow mustard: Provides that classic tang of deviled egg filling, but you can use Dijon for a slightly milder but still bright flavor.
• Apple cider vinegar: Adds a nice brightness and a subtle sweetness.
• Hot sauce: Season to your preference, but hot sauce is a great contrast to typical potato salads.
• Celery: Adds a great hint of crunch in every bite. Chop larger pieces if you like celery; smaller if you prefer more flavor, less crunch.
• Paprika: Just as you finish deviled eggs with paprika, the potato salad inspired by the eggs will need paprika, too.

What Is the Best Potatoes for Deviled Egg Potato Salad?

Choosing the right potato is key for a great potato salad, and you always want to go with a waxy potato. Choose new, red bliss, or fingerling potatoes for the least amount of starch; meaning they won't fall apart while boiling.

An all-purpose variety like Yukon Gold can be used in a pinch, but save the starchy russets for your next batch of mashed potatoes.

How To Make Deviled Egg Potato Salad

If you've made potato salad before, these steps will seem familiar. The only addition is a hefty dose of hard-boiled eggs. Here's a brief outline; the full recipe is further below:

• Step 1. Cook potatoes: Boil potatoes, water, and salt in a large saucepan until fork-tender. Drain and chill at least 10 minutes.
• Step 2. Prepare eggs: Coarsely chop 3 eggs; cut remaining eggs in half. Scoop yolks into a small bowl; coarsely chop whites and add to chopped eggs.
• Step 3. Make dressing: Add mayonnaise, parsley, relish, mustard, vinegar, hot sauce, and remaining salt to yolks; stir until smooth.
• Step 4. Combine potatoes, eggs, and dressing: Add potatoes to chopped eggs along with mayonnaise mixture and celery; stir to combine.
• Step 5. Serve: Garnish with paprika before serving.

Can You Make Deviled Egg Potato Salad Ahead of Time?

To make this dish ahead, boil the potatoes up to 24 hours in advance, then chill until ready to mix with the remaining ingredients as directed for the freshest result.

Alternatively, the prepared potato salad can be wrapped and stored for up to 3 days before serving.

How To Store Deviled Egg Potato Salad

Move any leftover potato salad to an airtight container, and store in the fridge up to 3 days. If you're planning to have leftovers, you might wait to add the garnish of paprika until you scoop individual servings.

We do not recommend freezing potato salad. The potatoes will not have the texture you're seeking once thawed, and the mayonnaise dressing may separate.

Editorial contributions by Katie Rosenhouse.