How to make creamy southern-style deviled egg potato salad with mustard, pickle relish, and tender Yukon Gold potatoes. This old-fashioned recipe is rich, tangy and full of flavor. Perfect for picnics, backyard BBQs, potlucks, Easter dinners and summer cookouts.
I can’t think of a more classic side dish than a deli-style salad, like tuna macaroni salad. Another favorite is this creamy deviled egg potato salad, another classic Southern side dish made with tender potatoes and hard-boiled eggs. If you love the tangy flavor of classic deviled eggs as much as we do, you’ll also enjoy my bacon ranch deviled eggs recipe.
Personally, I think the tangy deviled eggs paired with the mayo-ey, vinegary bite of Southern-style potato salad is like a match made in heaven. The hard-boiled eggs add a richness and a creaminess that you just don’t get from regular potato salad. This easy side dish will be a hit no matter where you take it.
Why You’ll Love This Deviled Egg Potato Salad
- Classic deviled egg flavor. This potato salad combines the tangy flavor of classic deviled eggs with the rich, vinegary bite of Southern-style potato salad, with just a touch of sweetness.
- Yukon Gold potatoes. I chose these potatoes because they are perfectly tender, creamy, and waxy, all qualities you want for a creamy potato salad that’s not watery. They’re also easy to find at most grocery stores.
- Simple and easy to make. With simple ingredients, this recipe comes together pretty quickly.
- Great make-ahead side dish. This potato salad recipe can be made ahead, and it can feed a crowd.
- Perfect for summer gatherings. It’s a great summer side dish for backyard BBQs, potlucks, family reunions, Memorial Day cook-outs, Easter dinners, 4th of July, and summer picnics.
Ingredients & Substitutions Notes
- Potatoes – Yukon Gold potatoes are usually considered top-tier for potato salad because they’re perfectly creamy, tender, and slightly waxy. They also hold their shape well for a chunky potato salad without making it watery. If you can’t find Yukon Golds, red potatoes or fingerling potatoes also work well.
- Boiled Eggs – You’ll need 5 large hard-boiled eggs to make deviled egg potato salad. Serious Eats has a great tutorial for how to make perfect hard-boiled eggs.
- Vinegar – A splash of distilled white vinegar gives Southern-style potato salad a little extra bite.
- Mustard – I add a little yellow mustard for that signature tangy flavor. You can also use whole grain mustard, Dijon mustard, or Creole mustard.
- Mayonnaise – Mayonnaise gives the perfect balance of richness, creaminess, and tang. If you prefer a slightly sweeter flavor profile, you can substitute Miracle Whip.
- Sour Cream – A touch of sour cream adds extra creaminess while keeping the dressing light and fluffy.
- Spices – For seasoning, you’ll need salt, smoked paprika (or regular paprika), and celery salt. I also like to add a little turmeric for subtle sweetness and a vibrant golden color.
- Pickle Relish – Sweet pickle relish adds a touch of sweetness and texture to the potato salad.
- Pimiento Pepper – Along with chopped green bell pepper, I like to add diced pimiento pepper for extra sweetness and a pop of color, similar to classic deli-style potato salad.
How to Make Deviled Egg Potato Salad
Before getting started, you’ll need to peel, cook and cube the Yukon gold potatoes. Food.com shares a super easy way to par-boil and peel potatoes so they’re just right for potato salad. Use a large knife to chop up the celery and green bell pepper, mince up the onion, and dice the pimiento pepper.
How to Make Deviled Egg Potato Salad With a Southern Style Dressing
- Cut the eggs in half, and remove the yolks to a medium mixing bowl. Then chop up the egg whites, setting aside the whites for now.
- To make the tangy southern deviled egg potato salad dressing, mash and blend the yolks with the vinegar, mustard, mayo, sour cream, sea salt, sugar, celery salt, paprika, and turmeric in a large mixing bowl.
- Then in a separate large mixing bowl, combine the chopped egg whites with the potatoes, celery, onion, bell pepper, pickle relish, and pimiento.
- Finally, use a rubber spatula to fold the egg yolk mixture into the potato mixture.
Cover and chill your potato salad for at least 4 hours, preferably overnight for the best flavor. Then it’s ready to serve and enjoy!
What to Serve With Deviled Egg Potato Salad
This creamy deviled egg potato salad pairs perfectly with grilled meats, barbecue favorites, and classic summer cookout recipes. Here are some of my favorite companion dishes to serve with it:
- Garlic Parmesan Chicken Skewers or Maple Bourbon Marinated Shrimp Kabobs
- Bacon Cheeseburgers
- Instant Pot Baby Back Ribs
- Grilled Fish Fillets & Fried Crappie
- Grilled Chicago Dogs– Or Crock Pot Hot Dogs if you’re feeding a crowd!
- Maple Pork Chops
Expert Tips and Recipe FAQ’s
For the best deviled egg potato salad, choose a waxy potato like Yukon Gold or red potatoes, which hold their shape better after cooking. After boiling, be sure to drain the potatoes thoroughly and let them steam dry for a few minutes before mixing them with the dressing. This prevents excess moisture from watering down the salad.
Yes! In fact, potato salad often tastes even better the next day after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3–4 days.
Make the potato salad the day before so it’s thoroughly chilled before serving. When transporting it, keep it in a cooler with ice packs and try to keep the temperature around 40°F. If a cooler isn’t available, place the serving bowl inside a larger bowl filled with ice and keep it shaded. For food safety, don’t leave potato salad out for more than 1–2 hours.
No, potato salad does not freeze well. Freezing causes the mayonnaise-based dressing to separate and changes the texture of the potatoes, making them watery and mushy once thawed.
Optional Add-Ins & Recipe Variations
Want to customize this deviled egg potato salad? Here are a few easy ways to change it up:
- Add Cheese – Stir in shredded cheddar cheese or a scoop of pimiento cheese for a richer, creamier flavor.
- Add Bacon – Add crispy bacon bits for a smoky, savory twist on this classic potato salad.
- Extra Crunch – Stir in chopped pickles, diced red onion, or sliced jalapeños for more texture and a little “kick.”
- Fresh Herbs – Try chopped green onions, fresh dill, chives, or fresh parsley.
- More Flavor – Add a splash of Worcestershire sauce, ranch dressing, or a little lemon juice or apple cider vinegar.
More Easy Side Dish Recipes
If you’re planning a full cookout menu, here are a few more easy side dish recipes to try:
- Mexican Corn on the Cob or Grilled Corn in the Husk
- Southern Green Beans
- Broccoli Salad, Pasta Salad, Dill Vegetable Finger Salad and Layered Salad
- CrockPot Baked Beans
And for dessert:
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Deviled Egg Potato Salad
Ingredients
- 4 1/2 cups Yukon gold potatoes cooked, peeled, and cubed*
- 5 large hard-boiled eggs
- 2 tablespoons distilled vinegar
- 2 1/2 tablespoons yellow mustard
- 1 cup mayonnaise
- 1 cup sour cream
- 1 teaspoon sea salt
- 1 teaspoon cane sugar
- 1/2 teaspoon celery salt
- 1/8 teaspoon smoked paprika or regular paprika
- 1/8 teaspoon turmeric
- 1 cup celery chopped
- 1/4 large yellow onion minced
- 2 tablespoons green bell pepper chopped
- 3 tablespoons sweet pickle relish
- 2 tablespoons pimiento diced
Instructions
- Cut the eggs in half, and remove the yolks to a medium mixing bowl, setting aside the whites for now.
- Mash and blend the yolks with the vinegar, mustard, mayo, sour cream, sea salt, sugar, celery salt, paprika, and turmeric.
- Chop the egg whites; then in a large mixing bowl, combine them with the potatoes, celery, onion, bell pepper, pickle relish, and pimiento.
- Fold the egg yolk mixture into the potato mixture.
- Cover and chill for at least 4 hours, preferably overnight for the best flavor. Then serve!
What a fun a delicious potato salad. It’s great for a large crowd with anything bbq!