Deviled Egg Potato Salad
Deviled Egg Potato Salad is the perfect combination of potatoes, mayonnaise, mustard, along with hard boiled egg and spices. It’s the perfect combination of two classic summer potluck recipes!
In my experience, everyone in my family has their own personal recipes for a few different things-the perfect sweet tea, pasta salad, and of course, potato salad. Today I’m sharing my own personal Deviled Egg Potato Salad recipe with you, one that I’ve used for over twenty years!
I love this recipe because it combines the flavors of two summer classics: deviled eggs and potato salad. I also am not a big relish or celery fan so it omits that from a more traditional Southern potato salad recipe. I also give the flavor a little kick by replacing traditional paprika with Old Bay seasoning, but you can of course use paprika if you prefer.
This is the perfect dish for a barbecue or potluck, bring it along with this pesto potato salad, egg salad, or grape and pecan chicken salad!
Ingredients
- potatoes
- mustard
- mayonnaise
- eggs
- Old Bay
Step by step
I start my potato salad by cutting my potatoes into eighths. This helps them to boil faster (because I’ve been known to be a bit impatient when it comes to making my favorite foods!)
The potatoes are then boiled in a large pot over high heat until nice and soft and fork tender. Use this time to also hard boil the eggs.
Once the potatoes are cooked I mash them up slightly in a large bowl. If you have kids, they love to help with this part!
I also like to add a lot of hard boiled eggs to my potato salad. Enough so that it becomes almost a hybrid egg salad! It’s delicious though! I slice them two ways with an egg slicer.
Then we add a generous amount of mayo and mustard and Old Bay. After it’s all mixed up refrigerate at least three hours to let the the flavors blend and enjoy!
Variations
- add sweet pickle relish
- garnish with chopped celery or green onion
- use miracle whip instead of regular mayonnaise
- season to taste with salt and black pepper
- add 2 tablespoons white vinegar or pickle juice for an extra kick to the dressing
FAQs
There are three types of potatoes: waxy, all-purpose, and starchy. For potato salad you want to choose waxy potatoes like red, new, or fingerling potatoes or all-purpose potatoes like white or yukon gold potatoes. These potatoes cook up well and give you th creaminess you want in the potato salad. Steer clear of starchy potatoes like russet potatoes which have thicker skin and tend to fall apart during cooking.
I don’t peel potatoes for potato salad as the peel isn’t very thick and provides extra fiber.
Yes! In fact, it’s best to make it a minimum of 3 hours ahead of time but making it a day in advance gives even more time for the flavors to come together.
No, this is a not a good recipe for freezing as the texture is altered after thawing.
You might also like these Southern recipes:
- Southern Peach Tea
- Charleston-style Shrimp and Grits
- Hoppin’ John
- Southern Pecan Pie
- Easy Southern Collard Greens
- Grandmas’s Secret Ingredient Chicken Salad from Shaken Together
If you’ve tried this recipe please comment and rate it below, I love hearing from you!
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Deviled Egg Potato Salad
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 6 1x
- Category: side
- Method: none
- Cuisine: American
Description
Deviled Egg Potato Salad is the perfect combination of potatoes, mayonnaise, mustard, along with egg and spices. It’s perfect for summer picnics and lunches!
Ingredients
- 4 medium red potatoes, washed and cubed
- 2 hard boiled eggs, peeled and diced
- 1/2 cup mayonnaise (I prefer Dukes)
- 3 tablespoons yellow mustard
- 2 tablespoons Old Bay Seasoning
Instructions
- Boil potatoes for 15 minutes or until soft.
- Drain potatoes and transfer to a large bowl.
- Add diced eggs, mayonnaise, mustard, and Old Bay and mix with a potato masher until well blended.
- Chill three hours before serving.
Notes
Store in an airtight container in the refrigerator up to 5 days.
Nutrition
- Serving Size:
- Calories: 281
- Sugar: 2.1 g
- Sodium: 191 mg
- Fat: 19.8 g
- Carbohydrates: 17.4 g
- Protein: 8.6 g
- Cholesterol: 176.8 mg
Keywords: potato salad, southern potato salad
This recipe was originally published in July of 2014 and updated in July 2019 with new photographs and additional information.
Didn’t have Old bay, actually I have never heard of it before. I used Cajon spice mix and a bit of smoked paprika instead. It tasted very good. I am not sure if 3 table spoons of yellow mustard isn’t one too many for a salad. I just used a couple of tea spoons of yellow mustard.
★★★★★
Sounds great. I’m making it tonight. 2 tbsp Old Bay seems like alot.
★★★★★
I’m a huge Old Bay fan but if you are worried it will be too much for your tastes you can always start with 1 and taste test.
I love this recipe, I’m not a relish fan either!
★★★★★
This is pretty well the same recipe my Mom taught me how to make, with the exception of Old Bay Seasoning. Have never heard of it. What does it consist of? Have never heard of putting relish or pickles in potato salad; that must be an American thing?)
Old Bay is a seafood seasoning blend commonly used in the southern US for cooking things like shrimp boils, crabs, etc.
yay! A relish free potato salad, thanks so much!
★★★★★
Glad we not only share a name but also a hatred of pickles! I’ve been looking for a relish free potato salad recipe, thank you!!
★★★★★
I do NOT get why anyone would put pickles in potato salad, I am happy to find someone who also freakishly hates pickles..don’t even put one on my plate, the juice ruins the rest of the food!! This is pretty much how I make my potato salad, but I add green onions and have never tried old bay seasoning, but I will now 🙂 thank you
Glad to find a kindred spirit LaVonne! I feel like I’m the only non-pickle loving person around most of the time!
I’m a sucker for anything with potatoes in it! Pinning for later!
Thanks Vanessa, I love potatoes too!!! 🙂
I love potato salad, especially Mama’s! My family likes my hot potato salad which is simple to make. Boil potatoes, drain, mash as if you are making mashed potatoes. Add boiled eggs, chopped onion, salt, pepper, mayo, and mustard. Lately, I have been adding dill pickle cubes. I have also added spinach/artichoke dip (found in the potato chip aisle).
Oh yum Charlotte!! The mixing in of the spinach/artichoke chip sounds so interesting, I might have to try that!
Oooo, love the edition of Old Bay – my husband would absolutely LOVE this!
The recipe doesn’t indicate how much of the Old Bay Seasoning to use.