Deviled Egg Potato Salad

Creamy potato salad with plenty of hard-boiled eggs, crisp celery, and a tangy dill pickle dressing comes together to taste just like your favorite deviled eggs. Made with simple ingredients and very little hands-on time, this easy Deviled Egg Potato Salad serves 12, making it perfect for potlucks, backyard barbecues, family reunions, and holiday gatherings.

If you’re the kind of person who always sneaks an extra deviled egg (or three) at every family gathering, this potato salad was made for you.

I like my potato salad the same way I like my egg salad…with potatoes!

While most potato salads use just enough hard-boiled eggs to check the box, this one lets them take center stage. Creamy Yukon Gold potatoes are tossed with seven chopped eggs, crisp celery, green onions, and a rich, tangy dressing made with sour cream, mayonnaise, dill pickle relish, and stone-ground mustard. Every bite tastes just a little bit like your favorite deviled eggs.

If you grew up enjoying old-fashioned potato salad and deviled eggs at every family gathering, this recipe brings the best of both together in one bowl.

Whether you’re headed to a backyard barbecue, packing up for a picnic, or bringing a dish to the neighborhood potluck, this Deviled Egg Potato Salad always disappears quickly. It’s creamy without being heavy, loaded with texture, and even better after it’s had a little time to chill. For the perfect finishing touch, sprinkle the top with a little paprika and a few extra sliced green onions before serving. It looks just like a platter of deviled eggs and adds a beautiful pop of color.

Creamy Potato Salad

This recipe for deviled egg potato salad has been on my website for over a decade, and I have been making it three times longer than that. (there I go aging myself again!) But it’s one of those potato salad recipes that has stood the test of time. It makes the absolute perfect side dish for whatever is coming off the grill, or goodness gracious – with fried chicken, it’s a match made in heaven!

If you have made it before, you may have noticed it has a “new name.” This recipe has been called picnic potato salad for years – but when I updated it today, I decided to call it what it really is. The recipe hasn’t changed, only the name here on my website.

The Best Deviled Egg Potato Salad Recipe

If deviled eggs are one of the first things you reach for at every gathering, this potato salad is about to become your new favorite side dish. It’s packed with hard-boiled eggs, making it richer and more flavorful than traditional potato salad. The creamy dressing gets a little zip from dill pickle relish and stone-ground mustard, giving it all the classic flavors you love in deviled eggs. It’s easy to make ahead, feeds a crowd, and tastes even better after a few hours in the refrigerator.

Ingredients for Deviled Egg Potato Salad

You’ll find the complete ingredient list and step-by-step instructions in the printable recipe card at the bottom of this post.

• Yukon Gold potatoes are naturally buttery and creamy, making them the perfect choice for potato salad. They hold their shape well after cooking without becoming dry or crumbly.
• Hard-boiled eggs are the star of this recipe. Using seven eggs gives the salad its rich, creamy texture and unmistakable deviled egg flavor.
• Celery adds fresh crunch and a little contrast to the creamy potatoes and dressing.
• Green onions provide a mild onion flavor that doesn’t overpower the salad.

• Sour cream adds a subtle tang and makes the dressing extra creamy.
• Mayonnaise creates the rich, smooth base that every classic potato salad needs.
• Dill pickle relish brings just the the right amount of sweetness and tang while giving the dressing that familiar deviled egg taste.
• Stone-ground mustard adds depth of flavor and a gentle bite that complements the eggs beautifully.
• Salt and pepper bring all of the flavors together. Season to taste after the salad is mixed.
• Paprika (optional) gives the finished salad the classic look of deviled eggs while adding just a hint of smoky flavor.

How to Make Deviled Egg and Potato Salad

Place the potatoes in a large pot and cover them with cold, salted water. Bring to a boil over medium-high heat and cook until fork tender, about 15 to 20 minutes, depending on their size. Drain and let cool until they are easy to handle.

Peel the potatoes, if desired, and cut them into bite-sized pieces. Transfer them to a large mixing bowl.

Add the chopped hard-boiled eggs, celery, and sliced green onions. Gently toss to combine.

In a separate medium bowl, whisk together the sour cream, mayonnaise, dill pickle relish, stone-ground mustard, salt, and pepper until smooth and well combined.

Pour the dressing over the potato mixture. Using a rubber spatula or large spoon, gently fold everything together until the potatoes are evenly coated, being careful not to break them up too much.

Taste and adjust the seasoning with additional salt and pepper, if needed.

You can serve it immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions, if desired.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.

Because this recipe contains mayonnaise and eggs, it should not sit at room temperature for more than 2 hours (or 1 hour on especially hot days).

For the best flavor, make it several hours ahead of time or even the day before serving. The dressing has time to soak into the potatoes, making every bite even more delicious.

I don’t recommend freezing this potato salad. The mayonnaise-based dressing can separate, and the potatoes tend to become grainy after thawing.

Love it? Pin it!

If you can’t wait to make this Deviled Egg Potato Salad, don’t forget to save it for later! Pin it to your favorite Pinterest recipe board so it’s ready for your next cookout, picnic, or holiday gathering.

Best Potato Salad Tip

Don’t rush cooling the potatoes by running them under cold water. Instead, drain them well and let them cool until they’re just warm to the touch. Warm potatoes absorb flavor beautifully while still holding their shape, giving you the creamiest, most flavorful potato salad.

More Helpful Tips

• Use Yukon Gold potatoes. They stay creamy and hold their shape beautifully after cooking.
• Mix while the potatoes are still slightly warm. They’ll absorb more flavor without becoming mushy.
• Make it ahead. This potato salad tastes even better after several hours in the refrigerator.
• Dress it up. Garnish with sliced hard-boiled eggs, paprika, and green onions for a beautiful presentation that looks just like a platter of deviled eggs.

More Recipes to Love

If you’re planning a cookout, picnic, or holiday gathering, here are a few more reader-favorite potluck favorites to peek at before you go.

Growing up my Mom’s Macaroni Salad (pictured above) and her Marinated Vegetable Salad were a family staple at cookouts, same with my Grandma’s Baked Beans. Of course, what is a picnic without Cole Slaw, Doritos Taco Salad and Snickers Apple Salad? My husband’s family always had this Italian Vegetable Salad and my Mother-in-Law’s Tapioca Fruit Salad present.

If Deviled eggs are your jam, you have to check out the wide array on my friends website. Here Deviled Eggs with Relish are fantastic, and if you have trouble hard boiling eggs that peel, she has a never fail trick for that too.

If you’ve ever wished potato salad tasted a little more like deviled eggs, this recipe is for you. With tender potatoes, seven hard-boiled eggs, and a creamy dill pickle dressing, it’s a crowd-pleasing side dish that’s right at home on any picnic table or holiday buffet.

The next time you’re asked to bring a side, skip the store-bought tub and show up with this homemade Deviled Egg Potato Salad instead. It’s simple to make, serves a crowd, and just might become the recipe everyone asks you to bring again and again.

This potato salad is heavy on the hard-boiled egg – and topped with a fantastic dressing using dill pickles! What’s a picnic without potato salad?

 

 

This recipe was originally posted on July 12, 2016, in partnership with Banana Boat. It was originally named Picnic Potato Salad. The ingredients haven’t changed, only the name and the photos, and the post has been updated to improve user experience. It was reshared on June 26, 2026.

 

Had to leave the pictures of my sweet boy, Theo. I miss him every day.