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This deviled egg potato salad recipe has all the tangy, creamy flavors of deviled eggs in a classic potato salad. Spicy, creamy, tangy, and even a bit sweet, this is truly the BEST potato salad EVER and one you’ll be making again and again.
First, let’s talk about the basic potato salad ingredients of a traditional potato salad…
- yellow mustard
- white vinegar
- red or russet potatoes
- boiled eggs (most use this, not all do)
- celery seed
- salt & pepper
From there, you can take your potato salad and run as far from the old-fashioned recipe you like, or stick close to the classic recipe. It’s all up to you! This deviled egg recipe stays really close to the traditional potato salad recipe we love with a few changes that are reminiscent of a deviled egg.
What are the best potatoes for potato salad?
In general, waxy potatoes are the best potatoes for potato salad because they keep their shape after they have been boiled and don’t fall apart. I like to use red or Yukon gold potatoes. Quick tip: if you have russet potatoes that you would like to use, be very careful to cook them JUST until done and then immediately run them under cold water. Overcooking russet potatoes will make them very crumbly.
Expert Tip: Boil your eggs with your potatoes. Just be sure to use a timer so you don’t lose track of the time.
How long to boil potatoes for potato salad:
How long you need to boil potatoes for potato salad differs greatly depending on the kind and size of potatoes you are using. A good rule of thumb is to boil them just until a fork can pierce them easily, and no more. For most smaller potatoes, this will be between 10-15 minutes of gentle boiling. Immediately remove them from the water and run them under cool water to stop cooking.
This deviled egg potato salad adds chopped pimento and fresh parsley to help give it that deviled egg flavor. I find it is easy to grab a jar of olives, use a spoon to grab some pimento, and chop it up.
The creamy dressing for this deviled egg potato salad looks very similar to the old-fashioned dressing you usually make with the exception of sour cream and paprika added. I also double the amount of yellow mustard I usually use.
My husband loves deviled eggs and asks for them often. For some reason, they are one of my least favorite appetizers to make. They aren’t terribly hard and I have a really tasty recipe for deviled eggs. But, I prefer making this potato salad that mimics the same flavors. He hasn’t once complained or asked for deviled eggs again. He absolutely loves this recipe. Maybe even more so than the family favorite Cauliflower Potato Salad.
There is a distinct possibility I will never have to make another deviled egg in my life.
Everything is better with bacon. I don’t care what you say…it’s true. Even Elvis Presley figured out that a simple peanut butter sandwich could be made epic with a bit of bacon.
Potato Salad, of any kind, is better with bacon. Deviled Eggs, of any kind, are better with bacon.
So it stands to reason that Deviled Egg Potato Salad is better with bacon. And yes, yes, yes… so true!
P.S. That wooden spoon in the photo had to be photographed with part of it out of the picture because my dog got ahold of it and chewed it to heck. Even the dog loves this potato salad! And I need a new wooden spoon.
Can you freeze potato salad?
You can freeze potato salad but you may have problems with the consistency it has after it thaws. To help with that, freeze your potato salad in an air-tight container or freezer bag and thaw it in the fridge. Do NOT thaw at room temperature or you give bacteria a chance to grow.
NOTE: mayonnaise, onions, and celery don’t freeze well and it isn’t recommended to try to freeze potato salad with these ingredients. Instead, put it into an air-tight container and keep it in the fridge for up to 3-5 days. Or, freeze the partly prepared potato salad and add the fresh ingredients right before serving.
And now that potato salad covers up where my dog chewed the wooden spoon ;).
Deviled Egg Potato Salad with Bacon
- 1.5 pounds red potatoes, boiled and cooled about 9 small
- 4 lg eggs, hard-boiled
- 1/2 cup onion, chopped
- 1/2 cup mayo
- 1/4 cup sour cream or yogurt
- 1 tablespoon deli mustard
- 1 tablespoon white vinegar
- 1/4 teaspoon paprika
- 1 stalk celery, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons pimento, diced
- Chop all the veggies and place them into a large bowl.
- In a small bowl, stir together the rest of the ingredients together.
- Gently stir the wet ingredients into the dry ingredients.
- Add salt & pepper to taste.
- Chill for at least 3 hours, covered.
- Top with sliced deviled eggs, if desired.
Other picnic salads you should try:
A pasta salad full of all the classic buffalo chicken flavor. Creamy, easy flavor.
You won’t believe that this potato salad tastes like the classic potato salad but is cauliflower!
This combo is absolutely amazing!! You’ll love it. Super easy to make and a great flavor combo!