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The Ultimate Creamy Deviled Egg Potato Salad (Make-Ahead Friendly)

A close-up of creamy deviled egg potato salad topped generously with bright red paprika and fresh parsley.
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Combine the rich, tangy flavor of deviled eggs with a classic potato salad base. This creamy side dish is simple to prepare and perfect for your next BBQ, picnic, or potluck gathering.

Ingredients

Scale
  • 3 lbs Yukon Gold potatoes, peeled and cubed
  • 8 large eggs, hard-boiled
  • 1 cup celery, finely chopped
  • 1/2 cup red onion, finely chopped
  • 1/2 cup sweet pickle relish
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika, plus extra for garnish
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon Dijon mustard

Instructions

  1. Place the cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15 to 20 minutes. Drain the potatoes well and let them cool completely.
  2. Peel the hard-boiled eggs. Separate the yolks from the whites. Coarsely chop the egg whites and set them aside.
  3. In a medium bowl, mash the egg yolks until smooth. Add the mayonnaise, sour cream, yellow mustard, white vinegar, and Dijon mustard to the mashed yolks. Whisk until the deviled egg dressing is completely smooth and creamy.
  4. In a very large bowl, combine the cooled potatoes, chopped egg whites, celery, red onion, sweet pickle relish, and fresh parsley.
  5. Pour the creamy deviled egg dressing over the potato mixture. Gently fold all ingredients together until everything is evenly coated. Be careful not to overmix, which can break down the potatoes too much.
  6. Season the salad with salt, black pepper, and 1/2 teaspoon of smoked paprika. Mix gently to combine.
  7. Cover the salad and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the flavors to meld. This makes it a great make-ahead salad.
  8. Before serving, transfer the deviled egg potato salad to a serving dish and sprinkle the top with extra smoked paprika for color.

Notes

  • For the creamiest texture, ensure your potatoes are completely cool before mixing in the dressing.
  • This salad tastes best when made ahead of time, allowing the tangy flavors to fully develop overnight.
  • If you want a Southern Style Potato Salad variation, increase the vinegar slightly and add a dash of hot sauce to the dressing.
  • For an added layer of flavor, you can fold in 4 slices of cooked, crumbled bacon with the celery and onion.

Nutrition

Find it online: https://pureplatepath.com/deviled-egg-potato-salad-recipe/