Deviled Egg Potato Salad

Deviled Egg Potato Salad

A creamy, rich potato salad with a deviled egg garnish.


  • 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

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