Deviled Egg Potato Salad is a delicious combination of TWO summer favorites – potato salad and deviled eggs in one crowd-pleasing side dish! Readers call it “amazing!”
This easy, old fashioned picnic side is the best combination of two classic favorites: potato salad and deviled eggs.
Tender potatoes and egg yolks blended with creamy mayonnaise (just like deviled eggs), diced egg whites, plus crispy bacon and fresh herbs.
It’s the perfect side dish to summer barbecues. Readers call this Potato Salad recipe “amazing”!
Why this recipe works:
- I’ve been making this recipe for family and friends for 4 decades – always to rave reviews!
- It goes with almost anything so it’s a great addition to any summer meal.
- The best part – the flavor blends two delicious favorites 0 – deviled eggs and potato salad.
Ingredients in Deviled Egg Potato Salad:
- Yukon Gold potatoes
- Hard-boiled eggs are a non-negotiable. Yolks blended with mayo; egg whites are chopped and added to the salad.
- Fresh diced yellow onion and celery for added flavor.
- Hellman’s mayonnaise – my personal mayo of choice!
- A square of yellow mustard gives it a hint of acidity and balances the flavors.
- Spices: salt and pepper, a little dry mustard and dill (fresh if available). This combo takes this potato from good to great.
- Crispy bacon – adds texture and a smokey salty flavor in contrast to the sweet mayonnaise.
How to make Deviled Egg Potato Salad:
While this creamy potato salad can take a little more time than other salads, trust me — it’s worth it!
Dice and cook potatoes in a large pot of cold water – I like to leave some with skins for a rustic texture. Tip: generously salt the water to flavor the potatoes!
Hard boil the eggs, dice the vegetables and cook the bacon any way you like – skillet, oven or air fryer – then give is all a good stir in a large mixing bowl and transfer to the fridge.
Can I make this Potato salad ahead of time?
Yes! It’s not only ok — I recommend it. This gives the potato salad time to 1) chill and 2) the flavors all come together. Just give it a good stir before serving.
Can I freeze Potato Salad?
No – I don’t recommend freezing Potato Salad as the potatoes will become mushy and the mayonnaise watery.
What to do with leftover Potato Salad:
Store leftovers in an airtight container in the fridge up to 3 days. Because of the mayonnaise base, I don’t recommend keeping it any long than that.
Subs and variations to this recipe:
- Russet potatoes or red potatoes instead of yukon.
- Red onions or white onion instead of yellow.
- Make a double batch for larger crowds.
- If you’re a fan of Miracle Whip, use it instead or a mayo-MW combo.
What main dishes go with Deviled Egg Potato Salad?
Deviled Egg Potato Salad goes with pretty much anything starting with hot dogs and hamburgers. Below are a few more ideas:
Best Grilled Chicken Burger – seasoned ground chicken, melty pepper jack cheese, caramelized onions, lettuce, tomato and spicy chipotle mayo on a toasted brioche bun.
Pulled Pork – slow cooker pulled pork with full-on bold barbecue flavor. Tender, juicy pulled pork braised in your favorite BBQ sauce.
Grilled Chicken Breasts – juicy, grilled bone-in chicken breasts with crispy skin. It’s easy when you know how!
More popular make ahead salads:
Italian Tortellini Pasta Salad – with cheese tortellini and all the flavors of a good Italian sub: salami, pepperoni, cheese, peppers, olives and onions tossed in tangy vinaigrette.
5 Minute Homemade Coleslaw – just 4 ingredients for this delicious crunchy slaw with creamy tangy-sweet dressing.
Panzanella Salad – golden, toasted bread cubes, tomatoes and fresh seasonal vegetables tossed in a red wine vinaigrette.
Full detailed in the printable recipe card below. Enjoy!
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Best Deviled Egg Potato Salad Recipe
Ingredients
- 2 pounds yukon gold potatoes
- 2 large eggs hard boiled
- 1/2 cup onion finely chopped
- 1/3 cup celery finely chopped
- 1 1/2 cups mayonnaise Hellman's recommended
- 1 1/2 tablespoons yellow mustard ballpark/hot dog style mustard
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon dry
- 1/2 teaspoon fresh dill removed from stem and finely chopped
- 3 slices bacon cooked to crisp and crumbled
Instructions
- Cut potatoes into large cubes. Cook with skins on in salted boiling water. Drain and set asideHard boil eggs. Cool potatoes and eggs to room temperature. Cook bacon to crisp. Crumble and set aside.
- Finely chop the onion and celery. Add to a large bowl.
- Dice cooked potatoes into bite-size or small pieces. Add to bowl (I leave the skins on about half of the potatoes).
- Add crumbled egg yolks and diced egg whites to the bowl. Stir in mayonnaise, dill, salt, black pepper, yellow mustard and ground mustard.
- Vigorously blend the potato salad, allowing some of the potatoes to mash the once it's combined, add crumbled bacon and give is another good stir.Taste and adjust for salt. Refrigerate at least 1 hour up to overnight before eating.
YUM! I absolutely love potato salad and this looks like a delicious recipe!!! Looks like you had a lot of fun fishing for books on that boat! I’d be doing the same thing! How’s the weather over there?
Thanks SO much JD! The boating photo is from last season ~ boat goes in the water today so looking forward to many more “fishing” trips! 🙂 Today we’re looking at 50’s but next week into the 60’s and hopefully up from there. Take care and have a great weekend!
Great sounding potato salad. Never tried bacon in my potato salad….new ingredient for the future. Love your spoon! Anyway, pinned this recipe and will definitely give it a try. Thanks for sharing. Happy boating!! ;-D
Thanks Mary ~ can’t go wrong with a classic! The spoon was a gift from one of my daughters shortly I started the blog ~ I love it too 🙂 We’re looking at 50’s today ~ 60’s next week so the boating season should be well on its way. Take care.
All good— but note to self: leave out bacon and paprika in the future.
Hi Mary – thanks for making the Potato Salad! Recipes like this Potato Salad are a jumping point and can easily be customized as you like — it’s personal preference. Sometimes I garnish with dill; other times with paprika (never both) and always add bacon, but I get that it’s not for everyone 🙂 I hope you’ll make it again with the ingredients you like best. Enjoy the day!
Cannot save this on Pinterest. Can this be fixed?
Hi Kathy – thank you for bringing this to my attention. Ugh – technology! I’m looking into it right now and have emailed Pinterest directly for further help. I’m hoping to get an answer for it sometime today. In the meantime, do you follow me on Pinterest?
https://www.pinterest.com/agoudalife/pins/
Saving directly from Pinterest seems to be working. I will also email you this information and again, thank you for letting me know – Bernie
Similar to my mom’s recipe, but we add celery seed instead of dill. This makes it taste like you added salt, but you didn’t.
Hi Lynn ~ great idea with the celery seed. I want to try it next time I make this potato salad – thanks for the idea 🙂
The wipes are the best brand.
I have owned a Pinterest account since Pinterest has been around and this is my VERY FIRST review. I haven’t even let the Potato Salad cool yet, and it is AMAZING. Im a potato salad snob as well, and this beats every potato salad I have ever made. Well done!!
Ha! I’m honored to be your first review Tracey! But I’m even happier you love the potato salad as much as I do. Truth: I’ve eaten leftovers of it for breakfast – I mean, there are eggs in it, so . . . 🙂 Thank you so much. Your kind words make my day!!
Hi, this looks just like my Mom’s recipe. She always added the paprika on top also. The only difference is she added sliced olives. I’m excited to try adding bacon.
Hi Anne – I switch off for some reason. Paprika on top when I make it in the winter — fresh dill when I make it in the summertime (but never together) — and always, always bacon. Soooo good. I love olives! That sounds like a great addition too.
Wow, amazing! So many recipes for potato salad with relish, pickles and sugar – yuck! This one is the one that beats them all!
Hi Jo Ann – I’m so glad you like this recipe – it’s one of my all time favorites! — and I couldn’t agree with you more. Some ingredients just don’t belong in a classic potato salad! Thank you!!
I just finished making your potato salad and I can tell, we are going to love it! I always tried copying some version with relish or sugar also but was never really happy with them. This is awesome.
Hey Carol – I can’t tell you how much I love hearing applause for this recipe – it really is my all-time favorite. I made a batch this weekend and I was eating it even before it was chilled. It’s one my family looks forward to all summer. Thanks for stopping by. So glad you enjoyed the potato salad! 🙂
I have to try this. Going to a bbq soon and this is my “donation”.
Thanks Bernie – I can almost taste it!
Yes! I hope you do 🙂 Thanks Bette ! This is my all-time favorite salad. Just turn a blind eye to the mayo lol . . . and bacon.
This sounds almost like my mom’s Ps, but she added chopped dill pickle(with garlic) and a dash of anchovies paste to the mayonnaise. I make it for my friends and I’m lucky if there is any left over for me to take home!! (I also have eaten for breakfast, because as you said… eggs… and bacon!) Thanks for posting this recipe.. It’s the only one I’ve found that has bacon in it. 😊
Hi Jasmine – mmm I love your mom’s ideas. They sound like a really good twist. I know what you mean – GOOD potato salad ALWAYS disappears at any get together! Thank YOU for stopping by!
I was able to have a sample of this potato salad. It is fabulous. Highly recommend
Joan – thank you so much! It’s one of my favorite recipes that I’ve been making for decades. So glad you enjoyed it – Bernie
Made this for a MDW bbq yesterday and it was a hit!!! We bottomed out the bowl. You’re absolutely right on using real back and great balance between Mayo and mustard. Great flavor!
Hi Megan – thanks so much! So glad you enjoyed the recipe – it’s definitely a favorite in my family! — Bernie
Best potato salad – I always get asked for the recipe. Crispy bacon takes it to the next level