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Deviled Egg Potato Salad

This potato salad recipes combines two classic favorites - deviled eggs and potato salad! It's so creamy and flavorful and just perfect for a cookout.
Course Side Dish
Cuisine American
Keyword 4th of July, potato recipes, summer
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 2 hours
Servings 12
Calories 271kcal


  • 3 1/2 pounds Yukon gold potatoes peeled and cut into 1-inch pieces
  • 6 large hard boiled eggs
  • 1/2 cup chopped dill pickles
  • 1 cup mayonnaise
  • 3 tablespoons yellow mustard
  • 1 tablespoon vinegar
  • 1 teaspoon dill
  • 1 teaspoon salt
  • 1 teaspoon cracked pepper
  • Sweet paprika for garnish


  • Add the potatoes to a large pot and cover with cold water.
  • Bring potatoes to a boil over high heat and cook until fork tender, about 13 minutes.
  • Drain potatoes well and set aside.
  • Slice the eggs in half and place the yolks in a small bowl. Chop the whites and add to the potatoes along with the pickles.
    hard boiled eggs sliced in half on wooden cutting board
  • Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the egg yolks and mash together with a fork until mostly smooth.
    deviled egg dressing for potato salad
  • Pour the yolk mixture over the potatoes and stir well to combine.
  • Refrigerate for at least 2 hours to allow the flavors to meld and the salad to get cold.
  • Sprinkle with paprika before serving.
    deviled egg potato salad in white bowl



We prefer dill pickles in our deviled eggs and potato salad, but you can swap sweet pickles if preferred.


Calories: 271kcal | Carbohydrates: 24g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 101mg | Sodium: 446mg | Potassium: 603mg | Fiber: 3g | Sugar: 2g | Vitamin A: 153IU | Vitamin C: 26mg | Calcium: 35mg | Iron: 1mg