One of our summer side dish go-to recipes! This recipe for The Best Deviled Egg Potato Salad is chunky, creamy and full of delicious flavor. Made with ingredients like red potatoes, hard boiled eggs, avocado and dill pickles. It can also be made gluten free, dairy free, Whole30, and Paleo friendly.
The perfect picnic salad
Are picnics and summer backyard parties the same without potato salad? I don’t think so. This recipe is a twist on the classic potato salad that everyone knows and loves. Perfect for family gatherings or to make on a regular Tuesday night.
Why you'll like this recipe
Ingredients: Made with whole ingredients like red potatoes, hard boiled eggs, and avocado. This recipe uses simple ingredients you probably already have!
Easy: This potato salad comes together in under 30 minutes and is as easy as mixing all of the ingredients together.
Ingredients for the best deviled egg potato salad
- Red potatoes: I love using red potatoes because their flavor is ideal for salads like this one. If you prefer, you can try to substitute another type of potato but I have not tested it.
- Hard boiled eggs: There are a variety of ways that you can hard boil eggs. Minimalist Baker has a tutorial on how to hard boil eggs 3 ways. I’ve also included a quick summary on how to hard boil eggs on the stovetop in the section below.
- Avocado: The avocado adds a delicious creaminess to the salad. Be aware that avocado browns after a while so if you want to avoid this you can leave the avocado out.
- Celery: I like adding chopped celery to deviled egg potato salad because it gives a little bit of crunch.
- Yellow onion: The subtle sweetness and flavor from the yellow onion is a perfect match with the other ingredients in this recipe.
- Dill pickles: I think dill pickles are a must for any potato salad.
- Mayo: There are many different types of mayo out there so whatever you have on hand should work here. If you want to stay Paleo or Whole30, I recommend checking out Primal Kitchen’s mayo.
- Dijon mustard and yellow mustard: The combination of the two different types of mustard is unique and delicious.
- Paprika: One of my favorite toppings for deviled eggs is paprika or smoked paprika. Top this potato salad with paprika at the end to give it a little something extra, it’s delicious!
- Lemon juice: For a little bit of citrus flavor.
- Salt & pepper: Adjust to taste.
How to make deviled egg potato salad
This potato salad is pretty simple to make especially if you have hard boiled eggs already made. That's why I love to make this recipe for Easter or after holiday gatherings.
- Bring a pot of water to boil and add the cleaned red potatoes. Cover and simmer until potatoes are soft when stabbed with a fork.
- Drain and transfer the potatoes to a cutting board once cooled. Cube the potatoes to desired bite-size and transfer to a medium bowl.
- Add the rest of the ingredients and stir together. Season with salt and pepper to taste.
How to hard boil eggs
- Start by simply adding your eggs to a stockpot and covering with water (about 1 inch over the top of the egg).
- Bring the water to a boil and then remove from heat and cover.
- Let the eggs rest in the hot water for 10-12 minutes. Drain the water and rinse the eggs with cold water.
How to make Paleo and Whole30
You can make this deviled egg potato salad Paleo and Whole30. Make sure the dill pickles, mayonnaise, dijon mustard, and yellow mustard are made with approved ingredients though. Primal Kitchen makes some great options for Paleo and Whole30 compliant condiments.
How to store deviled egg potato salad
I’d recommend serving it immediately or cover and store the salad in the fridge until chilled. The avocados may brown a bit after a couple hours (as avocados normally do), but this won’t affect the taste of the salad and it’s still safe to eat. You can refrigerate the egg potato salad for up to 2 days.
Looking for more recipes?
- Broccoli Salad with Honey Dijon Dressing
- Healthy No Mayo Tuna Salad
- Balsamic Cucumber Tomato Salad
- Carnitas Burrito Bowl
Let's connect!
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The Best Deviled Egg Potato Salad
Ingredients
- 5 red potatoes, cubed
- 5 hard boiled eggs, chopped
- ½ avocado, diced
- ¼ cup celery, diced (about 1 stock)
- ¼ cup yellow onion, diced
- ¼ cup dill pickles, diced
- 3 tbsp mayo
- 1 tbsp dijon mustard
- 2 tbsp yellow mustard
- ½ tsp paprika
- 1 tsp fresh lemon juice
- salt, to taste
- pepper, to taste
Instructions
- Bring a pot of water to boil and add the cleaned red potatoes. Cover and simmer until potatoes are soft when stabbed with a fork.
- Drain and transfer the potatoes to a cutting board once cooled. Cube the potatoes to desired bite-size and transfer to a medium bowl.
- Add the rest of the ingredients and stir together. Season with salt and pepper to taste. Refrigerate leftovers for up to two days.
Megan L Sands Somers
Can't wait to- whip it up!