A Creamy, Tangy Twist on Two American Classics
Why choose between deviled eggs and potato salad when you can have both in one irresistible bowl? This Deviled Egg Potato Salad with Dijon and Paprika combines the rich, creamy filling of deviled eggs with the tender, satisfying bite of classic potato salad. It’s everything you love about both dishes—creamy yolks, tangy mustard, soft potatoes, and just the right touch of heat—all tossed together in a picnic-ready, crowd-pleasing dish.
This salad is perfect for barbecues, potlucks, holiday gatherings, or any time you need a reliable side that delivers bold flavor with nostalgic charm. With simple ingredients, a quick dressing made from mashed egg yolks, and a few finishing touches (hello, paprika), this is a potato salad with real personality.
What Makes This Potato Salad “Deviled”?
Traditional deviled eggs are hard-boiled, halved, and filled with a whipped mixture of yolks, mayo, mustard, and seasoning. In this potato salad, we take that same seasoned yolk base and fold it into the dressing—then toss it with chopped whites and tender potatoes for the ultimate flavor fusion.
What you get is:
- The richness of deviled egg yolks
- The tang of mustard and vinegar
- Creaminess from mayo and sour cream
- A hint of heat from paprika and optional hot sauce
- Soft, fluffy potatoes for structure and bulk
It’s not just a potato salad with eggs—it’s a deviled egg salad in potato salad form.
Choosing the Right Potatoes
Texture is everything in a potato salad. You want potatoes that hold their shape when cooked but are tender enough to soak in dressing.
Best varieties:
- Yukon Gold: Buttery and firm, ideal for creamy salads.
- Red potatoes: Waxy and hold shape well; great for texture.
- Baby potatoes: Small, easy to portion, and visually appealing when halved.
Avoid Russet potatoes, which tend to fall apart and make the salad too starchy.
Tip: Boil potatoes in salted water and add a splash of vinegar to the cooking water for deeper flavor.
Egg Prep: Deviled Style
The key to this recipe is treating the yolks like you would for deviled eggs:
- Hard-boil eggs and separate the yolks and whites.
- Mash the yolks with mustard, mayo, and seasoning to make a smooth dressing base.
- Chop the whites and fold them into the salad for texture.
This method creates a creamy dressing with depth, richness, and that signature deviled egg flavor.
Creamy, Tangy Dressing That Doesn’t Overwhelm
This salad’s dressing is more flavorful than your average mayo base, thanks to the deviled yolks and a little kick from Dijon mustard and optional hot sauce.
Dressing Base:
- Egg yolks: Mashed until smooth and creamy.
- Mayonnaise: The classic creamy binder.
- Sour cream or Greek yogurt: Adds tang and lightness.
- Dijon mustard: Bold flavor and slight heat.
- Apple cider vinegar or lemon juice: Brightens everything.
- Paprika: Smoked or sweet, depending on your vibe.
- Optional hot sauce: For that deviled egg “kick.”
Adjust consistency with a splash of milk or pickle juice if needed.
Optional Add-Ins That Work Wonderfully
While the base is perfect on its own, you can customize it to suit your tastes:
- Chopped dill pickles or gherkins: Add briny crunch.
- Fresh chives or scallions: Bring mild onion flavor.
- Celery: For crunch and freshness.
- Bacon crumbles: Adds smokiness and texture.
- Fresh dill or parsley: Herbaceous lift.
Tools You’ll Need
This is a low-effort dish, but a few tools make it smoother:
- Medium saucepan: For boiling potatoes.
- Small saucepan: For boiling eggs.
- Mixing bowls: One for dressing, one for salad assembly.
- Potato masher or fork: For mashing yolks into the dressing.
- Sharp knife: For chopping eggs and potatoes cleanly.
Optional: A piping bag if you want to top the finished salad with fancy deviled yolk garnish.
Step-by-Step Prep Strategy
Here’s a smart way to bring it all together:
- Boil potatoes and eggs at the same time (in separate pots).
- Cool potatoes and peel eggs.
- Mash yolks with dressing ingredients while everything cools.
- Chop potatoes and egg whites, then fold everything together.
- Chill for 30 minutes, then serve topped with paprika and herbs.
Substitutions and Variations
This salad is easy to adapt:
- Vegan: Use plant-based mayo, tofu “eggs,” and skip the yolk base.
- Dairy-free: Use all mayo, or a non-dairy sour cream substitute.
- Low-carb: Replace potatoes with steamed cauliflower.
- Spicy version: Add horseradish, jalapeños, or extra hot sauce.
- Sweet style: Add a touch of sweet pickle relish and reduce the mustard.
Common Questions and Fixes
Why is my salad too dry?
The potatoes absorbed the dressing. Add a little extra mayo, milk, or pickle juice just before serving to refresh.
How do I avoid mushy potatoes?
Boil until just fork-tender and don’t over-stir when mixing.
My eggs are hard to peel—help!
Use older eggs and cool them quickly in ice water after boiling. Peel under cold running water for best results.
Can I make it ahead?
Absolutely. Best flavor develops after chilling for at least 30 minutes. Can be made 1 day ahead.
Final Flourishes: Garnish Ideas
For a dish that looks as good as it tastes, finish with:
- Sprinkle of paprika: Classic deviled egg finish.
- Sliced egg on top: For visual cue and texture.
- Chopped herbs: Chives, dill, or parsley.
- Cracked black pepper: Just before serving.
Ingredients
For the Salad
- 2 lbs (900g) Yukon Gold or red potatoes, cut into bite-sized chunks
- 6 large eggs
- 1/4 cup chopped celery (optional)
- 1/4 cup chopped dill pickles or gherkins (optional)
- 2 tablespoons chopped chives or scallions
For the Deviled Dressing
- 6 egg yolks (from above)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 teaspoon paprika (smoked or sweet)
- Salt and pepper to taste
- Optional: 1 teaspoon hot sauce or dash of cayenne
Instructions
Step 1: Cook the Potatoes
Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer for 10–12 minutes, or until just fork-tender. Drain and let cool slightly.
Step 2: Hard-Boil the Eggs
In a separate saucepan, cover eggs with water and bring to a boil. Once boiling, cover and remove from heat. Let sit for 10–12 minutes. Transfer to ice water, peel when cool.
Step 3: Make the Dressing
Halve the eggs and remove yolks. In a medium bowl, mash yolks with mayonnaise, sour cream, mustard, vinegar, paprika, salt, and pepper. Add hot sauce or cayenne if desired. Mix until smooth.
Step 4: Assemble the Salad
Chop egg whites and add to a large bowl with cooled potatoes, celery, pickles, and chives. Pour in the dressing and gently mix until everything is well coated. Taste and adjust seasoning.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving. Garnish with extra paprika, sliced eggs, or fresh herbs if desired.
Storage and Leftovers
Fridge: Store in an airtight container for up to 3 days.
Freezer: Not recommended. The texture of eggs and potatoes suffers when frozen.
Meal prep tip: Make the dressing and cook the eggs a day ahead. Assemble salad the day of serving for peak texture.
Deviled Egg Potato Salad vs. Traditional vs. German
- Deviled Egg Potato Salad: Rich yolk-based dressing, creamy, egg-forward, tangy.
- Traditional American: Mayo-based, sometimes sweet, often includes relish and mustard.
- German Potato Salad: Served warm with vinegar and bacon, no mayo, no eggs.
This Deviled Egg Potato Salad brings two classics together in one bold, creamy, flavor-packed dish that earns its spot at any table. Whether you’re hosting a summer BBQ or meal prepping for the week, it’s a deliciously satisfying twist on tradition.