If you are like us and love potato salad with plenty of eggs in it or you want the taste of deviled eggs but not the pressure to peel them perfectly, this is for you! It is the perfect side dish for picnics, BBQs or just because!
If you are in the market for a good potato salad, look no further! This has everything you love about old fashioned potato salad with the favorite parts of deviled eggs mixed in. It’s loaded with eggs and flavor. Homemade potato salad always feels special, but this takes it to the next level. It is perfect for picnics, potlucks, BBQs and more!
I am definitely still in cookout mode. It is so much fun to stare down a three day weekend and think about the possibilities.
One day really does make a ton of difference, doesn’t it? The extra day in the weekend and the fact that there is a holiday makes it seem like we really need to take advantage.
Of course summer holidays mean firing up the grill. I asked my husband what he wanted to do this weekend and his answer was “grill something.”
Though honestly that’s his answer almost every weekend. Easy enough, I suppose.
So, I figured we’d get the weekend started off right. He grilled some burgers and I made one of his favorite summer sides, potato salad.
This particular version happens to be based off his other favorite side dish is deviled eggs. So it is a win all the way around.
I hardly ever make actual deviled eggs for him because they never turn out like I want them to. I can peel plenty of pretty hard boiled eggs until I want to use them for deviled eggs, then I am a hot mess.
So I usually make deviled egg inspired dishes instead. It takes the stress of making them look good.
Of course my favorite is Deviled Egg Cake Balls, but my husband doesn’t share my sweet tooth! (Weirdo!)
So, I decided to combine two of his favorites. The taste of deviled eggs without the egg peeling pressure mixed into a delicious and easy potato salad.
I like to quickly rinse the potatoes and then boil them whole. If they have a nice tender skin, I just chop them and move on.
If I want to peel them, it is so easy to do once they are cooked. Just cut them in bite sized pieces and the skins slip right off.
Then all that’s left to do is whip up a quick dressing and stir in the eggs. Of course this is a great make-ahead for a party and a wonderful dish for a potluck.
I first shared the recipe in 2016, so I thought it was time to spiff up the post and recipe card a bit. It’s such a great summer side dish, so I hope you fall in love with it all over again.
What are your favorite summer side dishes?
Tips and tricks
I like to boil the potatoes whole. It’s easier, the chunks tend to be less mushy and potatoes are easier to peel after they’re boiled.
Make sure the potatoes are cooled before you dress them. Putting mayonnaise on while they are too hot can cause the dressing to break a bit and feel greasy.
Making your potato salad in advance gives the flavors time to meld. Make it a day ahead or time if you can, or at least give it a couple of hours in the refrigerator to chill and come together.
I have used several types of potatoes in potato salad, but my favorites are yukon gold or redskin potatoes. Their waxier, firmer texture helps them hold up to the stirring and dressing
Once your potato salad is made, it should stay good for 3-5 days in the refrigerator. Float the bowl in a bigger bowl of ice if you are serving it outside in the heat. That will help keep it chilled and fresh longer.
- 10 medium potatoes
- 1 cup mayonnaise
- 3 Tablespoons mustard
- 3 Tablespoons vinegar
- 2 Tablespoons sugar
- 3 Tablespoons sweet pickle relish
- 1 teaspoon each of salt, pepper and paprika
- 12 hard boiled eggs
- Optional: chives and/or additional paprika for serving
- Wash the potatoes and place in a large pot of water. Bring to a boil and continue boiling until potatoes are cooked through and are easily pierced with the tip of a knife, about 15-20 minutes. Allow to cool completely, then cut into bite sized pieces and remove skin if desired.
- In a large bowl, stir together the mayonnaise, mustard, vinegar, sugar, pickle relish, salt, pepper and paprika. Stir in chunks of potato and stir to coat.
- Chop 11 eggs, reserving 1 for garnish. Stir chopped eggs into potato salad. Chill until ready to serve. It is best to chill for a couple of hours to let all of the flavors meld, but that isn't necessary in a pinch.
- Before serving, top with slices of remaining egg and garnish.
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Amount Per Serving: Calories: 212Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 117mgSodium: 265mgCarbohydrates: 21gFiber: 2gSugar: 3gProtein: 6g
All nutritional information is estimated and will depend on the exact ingredients you use.