A delicious potato salad with all the flavours of devilled eggs! Comes together quickly and easily and keeps well in the refrigerator for several days. A great picnic salad.
If you are a devilled egg lover (and who isn’t really?!) you will love this devilled egg potato salad. It’s easy to make and channels all the flavours you love. A delicious twist on potato salad.
Ingredients and substitutions
Potatoes – Mini potatoes are perfect for this dish, as they cook in roughly the same time as the eggs. You can use either white mini potatoes or red mini potatoes (or a combination of both). If you only have large potatoes on hand yellow-fleshed potatoes are recommended. Cut them into chunks roughly the size of mini-potatoes before boiling.
Eggs – You’ll need 6 whole large eggs for this potato salad.
Mayonnaise – You can use mayonnaise, such as Hellman’s or salad dressing such as Miracle Whip or a combination of both. Use whichever you prefer.
Powdered mustard – This is the mustard in the yellow tin! I love Keen’s, but any powdered mustard is fine. If you don’t have powdered mustard on hand you can simply add a bit more prepared mustard.
Prepared mustard – Regular prepared mustard is just fine here and preferred over other types of mustard, for classic devilled egg flavour.
Parsley – Fresh parsley is lovely in this salad, but dried parsley will also bring a bit of green to this salad. Use a bit less if using dried parsley.
Green Onion – You can use very finely chopped green onion or chives.
Paprika – Paprika brings the classic flavour of devilled eggs to this salad Regular sweet paprika is recommended here (not smoked or hot paprika).
How to make devilled egg potato salad
- Start by boiling the mini potatoes and eggs together in a saucepan until the eggs are hard-boiled and the potatoes are tender. Drain and rinse with cold water to stop the cooking.
- Allow the potatoes to cool slightly, then chop them. Set aside to cool further.
- Shell the hard-boiled eggs. Slice the eggs in half and remove the yolks to a medium bowl. Chop the egg whites and add to a large salad bowl.
- Smash the egg yolks with a fork.
- Add the dressing, parsley and green onion to the bowl with the egg yolks.
- Stir the dressing together well.
- Add the potatoes to the bowl with the egg whites then add the egg yolk dressing.
- Stir together well, then top with additional paprika and chopped parsley. Cover and refrigerate for at least a couple of hours before serving.
Recipe tips!
- The mustard and paprika are the main flavours that will channel the devilled egg flavours in this salad, so feel free to adjust the amounts to your personal preference and to what you think devilled eggs taste like.
- I know some devilled eggs have an acid added. If that’s a flavour that you’d like to incorporate, add a tiny bit of white vinegar or pickle juice to the dressing.
- The powdered mustard provides a slight hint of heat while the prepared mustard provides the classic mustard flavour. You can dial one or both of the mustards up or down as you like.
Making ahead and storing
This devilled egg potato salad needs to be made a bit ahead in order to have time to chill before eating. I recommend at least 2 hours of chilling time, but 3-4 hours is even better.
The salad will keep in the fridge for 3-4 days.
Want to save this recipe?
Enter your email and I’ll send it to your inbox. Plus, you’ll get great new recipes from me every week!
By submitting this form, you consent to receive emails from Seasons and Suppers.
You can unsubscribe at any time.
Get the Recipe: Devilled Egg Potato Salad
Ingredients
- 1.5 lbs mini potatoes, red or white
- 6 large eggs
- 1/4 cup fresh parsley, chopped
- 2 Tablespoons green onion, finely chopped
Dressing:
- 1 cup mayonnaise or salad dressing
- 1/4 cup milk or half and half cream
- 3/4 teaspoon mustard powder
- 1 Tablespoon yellow prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon paprika, plus more for topping
- 1/4 teaspoon black pepper
Instructions
- Add the potatoes to a large pot. Cover with at least 1 inch of water and a generous sprinkling of salt. Bring to a boil on the stovetop over high heat. When the water boils, gently slide the eggs into the pot. Set the time for 12 minutes. After 12 minutes, remove the eggs from the pot and rinse under cold water for 1 minute. Set aside. Test the potatoes. When the potatoes are just fork-tender, drain and rinse under cold water for 1 minute. Set aside to cool slightly.
- Make the dressing by stirring together the dressing ingredients in a small bowl. Set aside.
- Chop the potatoes and add to a large bowl.
- Shell the eggs and cut them in half lengthwise. Remove the egg yolks to a small bowl and set aside. Chop the egg whites and add to the bowl with the potatoes.
- Using a fork, smash the egg yolks, then add to the bowl with the dressing. Stir together well and set aside.
- Add the chopped parsley and green onion to the bowl with the potatoes and egg whites. Add the dressing mixture and stir together until evenly moistened. Top with a sprinkling of paprika and additional parsley. Cover and refrigerate at least 2 hours, but ideally 3-4 hours before serving.
Notes
More potato salad recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
