I mean really, check out my Classic Potato Salad. There’s mayo & mustard and like all classic potato salads or deviled eggs, a little touch of something vinegary, and maybe a little pickle relish. And of course, eggs!
About Deviled Egg Potato Salad:
But I want you to step away from your classic potato salad (or mine) and consider this cool, creamy, over-the-top potato salad, instead. It’s crazy good. And when I say crazy, I do mean it’s just a little insane. It’s not your everyday potato salad, that’s for sure!
This recipe really has it all. It’s creamy, cool deliciousness perfect as a side for any summery meal or cookout. And it really IS a deviled egg potato salad – there are a dozen eggs in (and on) it. It goes without saying that if you like deviled eggs, you’re gonna love this Deviled Egg Potato Salad – even if you happen to be a little lukewarm about most potato salads.
Now, I nearly forgot to insert some random grandchild and animal photos!! It’s so hard to get a pic of these black kitties!!
Cooking Stovetop or Instant Pot:
When cooking the potatoes, you can go traditional with this recipe and boil your potatoes in water and make your eggs with any method you choose. I’d recommend making Best Basic Hard Boiled Eggs or even better, Easy Peel Steamed Eggs.
Or if you are an Instant Pot owner, you can cook the potatoes and the eggs together. Just nestle the eggs (you will want to use large or extra-large or the yolks might get a green ring like mine) right on top of the potatoes and you’re good to go. That’s just one of the small miracles of the IP. Just think, no pots of boiling water for potatoes or eggs on a hot summer day! Or washing those pots up after…
Choosing and Preparing the Potatoes for Deviled Egg Potato Salad:
The best potatoes for potato salad, IMHO, are your basic red potatoes, although Yukon golds or other potatoes that lean towards the waxier side are great, too.
For the most flavorful potatoes, scrub them, cut them into large chunks, about 2 1/2 to 3 inches, just to make them uniform, then cook them in their jackets.
Once they’re finished, spread them out on a sheet tray and as soon as they are cool enough to be handled, dice them into bite-sized pieces (which is so much easier once they are cooked) and season them with vinegar and salt. You can remove any pieces of peel that fall off if you wish. Set the potatoes aside or refrigerate them while you work on the eggs and dressing.
Don’t worry – the potatoes won’t taste like vinegar! But these little steps, cooking them in larger chunks, leaving the peel on along with cutting & seasoning while warm is what is going to really up your potato salad “game.” You’ll never have dull potato salad if you do this.
The Eggs for Deviled Egg Potato Salad:
Once you have your dozen large or extra-large eggs hard-cooked, you’ll use them three ways in this salad. Ya gotta follow along for the most efficient way to do this.
- Nine eggs will be cut in half. You’ll put all the yolks together in your large mixing bowl. As far as the whites, save the best six halves for your deviled egg garnish, then chop all the rest of the whites.
- The last three eggs will be chopped up. They’ll be added to the extra whites you just chopped. Set them aside, they’ll be folded in later.
- The yolks from those nine eggs will form the basis of your dressing.
In the large bowl you are going to make your potato salad in, you’ll either mash up the yolks or run them through a sieve, which is how I like to process them. I just drop the yolks into my strainer and pushed them through with a spoon – then they’re soft and fluffy and mix up perfectly. You do you, though. Keep in mind the yolks are easiest to mash or sieve when they are still a little warm.
The Dressing for Deviled Egg Potato Salad:
There is some weirdness here in the dressing and that’s because I wanted to make the deviled eggs and the dressing for the potato salad in one bowl. The problem?
- If you just straight up make the dressing, it’s too soft to fill the deviled eggs. You’ll have to make the deviled egg portion first.
- If you start out with the deviled eggs and fill them, you’ll need to add more mayo to the egg mixture to make the dressing, but you’ll need more flavor, too, to balance that out.
The solution is to make the deviled egg filling in your big mixing bowl for the potato salad, fill the deviled eggs and refrigerate them so they firm up. Then you’ll add more mayo to your mixing bowl along with more of the flavorful ingredients.
So my recipe is written with a lot of ingredients divided into portions. After you mix and fill the deviled eggs, you’ll add more of just about everything, so leave your ingredients out and handy.
All those yolks, btw, will make your dressing thick and stiff. You could keep adding Miracle Whip or Mayo but even better, drop a little water, by the tablespoon, into the dressing until it’s just creamy. Don’t overdo it or the potato salad could be weepy. Usually, about two to three tablespoons are just right.
Sweet vs Tangy:
I’m a Miracle Whip hater and even I discovered that Miracle Whip is amazing in this dressing. The first time I made Deviled Egg Potato Salad, I didn’t realize I had bought Miracle Whip by accident and used it. The second time, I went back to Mayo. Turns out the Miracle Whip was a game-changer! It adds such a great zip. Note that Miracle Whip is a little sweeter.
You can use sweet or dill pickle relish, according to your taste. This dressing already has the vinegar on the potatoes, so depending on if you use Miracle Whip or Mayo, or use sweet or dill relish, you might want to add a touch of sugar just for balance. When I say a touch, about a scant teaspoon if you use the less sweet Mayo and the tarter dill pickle relish.
If you don’t keep mustard powder on hand, think about it. It adds a little sharpness that you just don’t get from plain old mustard and in this recipe the two mustards work hand in hand. Mustard powder is on my list of Top Secret Super Stealth Arsenal of Ingredients. (I know, I’m a little “full of it” sometimes, lol) And the cayenne? It just adds a back note. You’ll never know it’s there but you’ll miss it if it is left out. A dash or two of hot sauce will work, also.
The best potato salads are made by tasting and adjusting and know that they are usually better after they sit for a bit. Chill it and before you garnish with the deviled eggs, don’t be afraid to adjust and tinker to find your perfect balance of sweet, salty, tangy, creamy.
Saving Money on Deviled Egg Potato Salad:
Most dishes with potatoes are downright inexpensive, and potatoes do go on sale throughout the summer. Check out Aldi if you have one, for inexpensive potatoes, and your buyer’s club if you’re a member. Red potatoes are classic; Yukons are fine, too, but more expensive.
Make it a habit to stock up on condiments like mayo, pickle relish, and mustard during the summer sales, especially before any holiday. There will be secondary sales around the Super Bowl and more recently I’ve seen sales around March Madness, but they never seem to hit the low of the summer sales. Check out my post Win at the Grocers. There is a link for every major “food holiday” and what to expect to see on sale at the grocery.
Vinegar is often on sale before Easter. Spices and herbs are usually cheaper in the packets from the produce department or in the bulk aisle, if your store has one. If you use herbs, like chives, it’s not too late to pick up a plant. If you use green onions, regrow them in water or dirt.
I’m posting this shortly before Memorial Day, 2021, and I hope this finds you and your friends & family well and able to safely get together. As a day of remembrance, this is always a holiday that’s bittersweet. It reminds me of the saying “Sorrows shared are halved and joys shared are doubled.” And don’t forget to bring the potato salad. Take care, all!
Deviled Egg Potato Salad
A creamy, rich potato salad with a deviled egg garnish.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes plus chill
- Yield: 12 servings 1x
- Category: Side
- Cuisine: American
- 2 1/2 pounds red potatoes, cut into about 2 1/2 to 3″ chunks
- 12 hard-boiled eggs, see instructions and links above for more clarification & preparation
- 1 1/2 tablespoons apple cider or white vinegar
- 1 teaspoon salt for potatoes
- 1 1/2 cups Miracle Whip (preferred) or Mayo, plus more as needed, divided in half (3/4 cup for deviled eggs + 3/4 cup to finish dressing)
- 5 tablespoons pickle relish, sweet (preferred) or dill, divided (2 tablespoons for deviled eggs + 3 tablespoons to finish dressing)
- 2 tablespoons ballpark style mustard, divided (1 tablespoon for deviled eggs + 1 tablespoon to finish dressing)
- 3 teaspoons dry mustard powder, divided (1 teaspoon for deviled eggs + 2 teaspoons to finish dressing)
- 3/4 teaspoon cayenne divided (1/4 teaspoon deviled eggs + 1/2 teaspoon to finish dressing)
- 1/4 cup finely chopped green or red onion (to finish dressing)
- 1 teaspoon salt (to finish dressing)
- 2 to 3 tablespoons water, as needed
- for garnish: The six deviled egg halves plus paprika, chives, parsley or thinly sliced green onion as desired
If using the Instant Pot:
Add 1 cup of water to the Instant Pot, then the rack that came with the Instant Pot. Pile the cut potatoes onto the rack and balance the eggs on top of the potatoes. Seal and set the Instant Pot for High Pressure, 4 minutes. When finished, quick release and immediately remove eggs and plunge into ice water. Remove potatoes, drain, and spread out on a sheet pan.
If using the Stovetop:
Add potatoes to a large pot and cover by about three inches with cold water. Bring to a boil and turn down to a simmer and simmer until potatoes are tender when pierced with the point of a knife, about 20 to 25 minutes. Cook eggs using desired process and plunge into ice-water when finished
For both methods:
When cool enough to handle, but still warm, chop the potatoes into bite-sized pieces, sprinkle with vinegar then salt. Place in refrigerator to continue to cool.
In the meantime, make the dressing. In a large mixing bowl, you’ll first, make a small concoction of egg yolks to fill several deviled eggs, then add more ingredients to finish the dressing. See text in post for more complete explanation if needed.
Slice 9 of the hard-boiled eggs in half. Add yolks to large mixing bowl and mash (or sieve). Reserve six of the best-looking halves for deviled eggs. Chop the remaining whites and set aside. Chop the last three eggs and add to the whites that have been set aside.
To the egg yolks in the mixing bowl, add 3/4 cup of Miracle Whip or Mayonaisse, 1 tablespoon pickle relish, 1 tablespoon ballpark mustard, 1 teaspoon mustard powder, 1/4 teaspoon cayenne. Mix and fill the six egg whites reserved for the deviled eggs.
To the remaining mixture, add the additional 3/4 cup of Miracle Whip or Mayonaisse, 3 tablespoon pickle relish, 1 tablespoon ballpark mustard, 2 teaspoon mustard powder, 1/2 teaspoon cayenne, the chopped green or red onion, and 1 teaspoon salt. Add 2 to 3 tablespoons water, just enough to make dressing creamy. Be careful not to overdo this step.
Add potatoes and mix, then add the chopped whites and eggs and fold in. Chill, and once cold, taste and adjust flavorings and texture to taste, adding more mustard, relish, salt, or a little sugar, etc., as desired.
Garnish with the deviled eggs, and use paprika as desired along with any of the herbs or green onions.
Keywords: deviled eggs, Eggs, Green Onion, hearty sides, Instant Pot, Mayonnaise, Miracle Whip, pickle relish, potato salad, Potatoes, Red onion, Side, Vinegar