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Deviled Egg Potato Salad

This easy Southern-inspired recipe produces a creamy potato salad with a fun twist!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 6 servings
Calories: 451 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 2 pounds yellow potatoes peeled and diced into 1-inch cubes
  • 8 hard boiled eggs
  • 2 tablespoons minced sweet onion or 2 green onions
  • 1 rib celery finely chopped
Dressing
  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard or 2 teaspoons yellow mustard
  • ¼ teaspoon seasoned salt
  • 1 teaspoon apple cider vinegar
  • black pepper to taste
  • paprika for topping

Instructions

    Cup of Yum
  1. Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook just until fork tender.
  2. Drain and let the potatoes cool while you put together the rest of the salad.
  3. In a small bowl whisk together dressing ingredients and set aside.
  4. Cut 3 of the eggs in half and mash the yolks with a fork until smooth. Add the mashed yolks to the dressing. Chop the egg whites and the remaining eggs.
  5. In a large mixing bowl combine the chopped eggs, onion, celery, and cooled potatoes.
  6. Pour the dressing over the potato mixture and stir to combine. Taste and season with salt and black pepper to taste.
  7. Sprinkle the top with paprika and serve!

Notes

  • I prefer to peel the potatoes but thin skinned potatoes (red or yellow) don't need to be peeled.
  • To cook the eggs, use one of the following methods:
  • Optional add-ins: Bacon, dill pickles, red onions, pimentos, chives, sweet pickles, relish.
  • I usually cook a few extra eggs so that I have extras to garnish the potato salad. This recipe can easily be doubled or tripled.
  • Store leftover potato salad in the fridge in a covered container for up to 4 days. 
  • Air Fryer (favorite method)
  • Instant Pot
  • Stovetop   - Place eggs in a saucepan and cover water ½″ above the eggs.   - Bring to a rolling boil over high heat. Once boiling, cover and remove from heat.  - Let stand covered for 15-17 minutes (for large eggs).  - Remove from hot water and place in a bowl of ice water or run under cold water for 5 minutes.

Nutrition Information

Calories 451 (23%) Carbohydrates 28g (9%) Protein 10g (20%) Fat 33g (51%) Saturated Fat 6g (30%) Polyunsaturated Fat 17g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 202mg (67%) Sodium 438mg (18%) Potassium 733mg (21%) Fiber 4g (16%) Sugar 2g (4%) Vitamin A 319IU (6%) Vitamin C 30mg (33%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 451

% Daily Value*

Calories 451 23%
Carbohydrates 28g 9%
Protein 10g 20%
Fat 33g 51%
Saturated Fat 6g 30%
Polyunsaturated Fat 17g 100%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 202mg 67%
Sodium 438mg 18%
Potassium 733mg 16%
Fiber 4g 16%
Sugar 2g 4%
Vitamin A 319IU 6%
Vitamin C 30mg 33%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.