Classic Deviled Egg Potato Salad (Printable Version)

Tender potatoes and tangy eggs tossed in creamy dressing, garnished with fresh herbs and smoked paprika.

# What You'll Need:

→ Vegetables

01 - 2 pounds Yukon Gold or red potatoes, peeled and cut into 1-inch cubes
02 - 2 stalks celery, finely diced
03 - 4 green onions, thinly sliced

→ Eggs

04 - 6 large eggs

→ Salad Dressing

05 - 2/3 cup mayonnaise
06 - 2 tablespoons Dijon mustard
07 - 1 tablespoon yellow mustard
08 - 2 tablespoons sweet pickle relish
09 - 1 tablespoon apple cider vinegar
10 - 1/2 teaspoon smoked paprika, plus more for garnish
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - Salt and freshly ground black pepper, to taste

→ Garnish

14 - 2 tablespoons fresh chives or parsley, finely chopped
15 - Extra smoked paprika

# Steps:

01 - Place potatoes in a large pot, cover with cold salted water, bring to a boil, and cook until just fork-tender, about 12 to 15 minutes. Drain and let cool slightly.
02 - Place eggs in a medium saucepan, cover with water, bring to a boil. Once boiling, cover, remove from heat, and let stand for 10 minutes. Transfer eggs to an ice bath, peel, and chop.
03 - In a mixing bowl, whisk together mayonnaise, Dijon mustard, yellow mustard, pickle relish, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and pepper until smooth.
04 - Add cooled potatoes, diced celery, green onions, and chopped eggs to the dressing. Gently fold until evenly coated.
05 - Taste and adjust salt and pepper as needed.
06 - Transfer salad to a serving dish, sprinkle with extra smoked paprika and chopped chives or parsley.
07 - Cover and refrigerate for at least 1 hour to develop flavor before serving.

# Expert Advice:

01 -
  • The creamy dressing sinks into warm potatoes for a texture that feels like a secret indulgence.
  • The deviled egg twist adds zing and depth, making you reach for seconds every time.
02 -
  • Warm potatoes soak up the dressing so quickly that mixing before they cool can result in a mushy mess.
  • I once used too much relish—now I always drain it well, avoiding watery salad every time.
03 -
  • A little smoked paprika goes a long way—too much overpowers but just enough gives the salad its signature warmth.
  • Mash a yolk or two into the dressing for extra richness, especially if you want that classic deviled egg flair.
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