Picnic Potato Salad

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4.67 from 6 votes

Creamy Deviled Egg Potato Salad is loaded with tender Yukon Gold potatoes, plenty of hard-boiled eggs, crisp celery, and a tangy dill pickle dressing. This easy make-ahead side dish serves 12 and is perfect for potlucks, cookouts, picnics, holiday dinners, and family gatherings.

Prep Time20

Cook Time20

Chilling Time (Optional)1

Total Time1 40

Course: Salads

Cuisine: American

Keyword: deviled egg, deviled egg potato salad, Picnic Potato Salad, potato salad recipe, the BEST potato salad

Servings:

Calories: 285kcal

Author: Michaela Kenkel

Ingredients

For the Salad:

3 pounds Yukon Gold potatoes scrubbed
7 large hard boiled eggs chopped
1/2 cup chopped celery
1/3 cup sliced green onion

For the Dressing:

1/2 cup sour cream
1 cup mayonnaise
1/4 cup dill pickle relish
1 Tablespoon stone ground mustard
Salt & Pepper to taste
Paprika (optional) sprinkled on top before serving

Instructions

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 the potatoes are 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 to the bowl. 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 immediately, or cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. If desired, garnish with sliced hard-boiled egg, a sprinkle of paprika, and additional sliced green onions just before serving.

Notes

Potato salad naturally absorbs some of the dressing as it chills. If you'd like it extra creamy before serving, stir in a tablespoon or two of mayonnaise or sour cream.
This recipe can be made up to a day in advance, making it a great choice for potlucks, cookouts, and holiday gatherings.
For the prettiest presentation, reserve one or two hard-boiled eggs to slice over the top and finish with a light sprinkle of paprika and extra sliced green onions.
This recipe serves about 12 as a side dish and can easily be doubled for larger gatherings.

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.

Nutrition