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Deviled Egg Potato Salad is the best tasting combination of deviled eggs and potato salad. This easy recipe is loaded with tasty ingredients. The recipe instructions detail how to make this yummy side dish on the stove pot or in your Instant Pot (my preferred method). The flavor and texture is incredible!
This is a fantastic recipe to share at potlucks, along with Cowboy Salad with the best dressing, Mexican Street Corn Salad, or Broccoli Bacon Salad.
Why this recipe works:
You simply can’t beat a delicious potato salad, especially when you’re searching for easy side dish recipes that are perfect for a potluck or backyard BBQ. This recipe is fantastic in so many ways, but here are a few of my favorite reasons:
- This recipe uses fingerling potatoes. They are extra creamy and hold together in nice bite sized pieces!
- The Instant Pot is used to cook the potatoes as well as the hard boiled eggs, making this not only quick and easy, but you’ll get perfect results every time.
- Crisp bacon, tons of dices veggies, and creamy mayo add the best flavor and texture to this recipe!
Ingredients:
The reason this recipe is different than a traditional potato salad is simply because of the amount of hard boiled, or deviled eggs, used. That, plus all the other goodies that I threw in to make it taste good, really sets this potato salad apart.
- Potatoes – For this recipe I decided to use fingerling potatoes and I highly recommend! Not only did the skin hold the pieces of potato together, but it was thin enough to only enhance the taste instead of make it difficult to enjoy.
- Hard boiled eggs – they turn out perfect in the Instant Pot!
- Red onion, celery, fresh jalapeno – I like to mince these up real small
- Black olives
- Pickles – try my homemade dill pickle recipe!
- Bacon – I always have bacon pieces that I previously cooked in my refrigerator. I’ll sprinkle them on my egg scramble in the morning, add to sandwiches, and of course they’re fantastic in potato salad.
- Mayonnaise, mustard powder, salt and pepper – These are the only ingredients needed to make the dressing to hold it all together. Coincidentally, this is pretty much all you need to make a perfect deviled egg.
How to make this recipe:
This is a really easy recipe to put together and is a favorite for backyard BBQs and potlucks. This recipe has so many great ingredients that come together.
- First step is to cook the potatoes. My secret tip is to soak them in water for at least an hour before you cook them. They taste so much better when you do! I like to start with bite sized pieces and I cook them until they’re tender but not falling apart.
- You’ll also need to make your hard boiled eggs ahead of time. You can use any method you prefer, but the Instant Pot is my favorite.
- If you don’t already have cooked bacon on hand, you’ll need to make some. Air fryer bacon is quick and easy, but I also love to cook bacon ends and pieces on the stove top. You can also buy bacon bits, but I prefer to make my own.
- They final step is to mince up all your veggies and throw everything in one big bowl. Gently stir to combine, taste, adjust your seasonings if needed, and enjoy!
Can you make it the day before?
Absolutely! Sometimes, I think it tastes even better when prepared the day before.
All you need to do is give it a good toss before serving to redistribute the dressing.
How to prevent potato salad from getting watery:
I don’t mind if my dressing gets a bit thinned out after tossing all of the ingredients together, but some people really like their potato salad more thick.
Potato salad will get thin and watery for a couple different reasons.
- Potatoes hold a certain amount of moisture when cooked. Some potatoes are more “wet” than others. You can reduce this by allowing the potatoes to cool in a single layer on a towel. The exposed surface area against the air will help dry them out.
- All of the vegetables you add to the potato salad contain moisture. You can reduce the amount of added moisture these introduce by combining the vegetables, olives, pickles, etc. in a large strainer and squeezing out any excess liquid before combining with the other ingredients.
Also, all of the yolks from the hard boiled eggs in this recipe help keep the dressing thick and creamy.
Related recipes:
Love easy and delicious potato recipes? You’ll definitely want to try these:
- Chimichurri Roasted Potatoes
- Brown Butter Mashed Potatoes
- Pressure Cooker Potato Leek Soup
- German Potato Salad
- Roasted Garlic Mashed Potatoes
- Garlic Herb Mashed Potatoes
- Grandma’s Potato Salad
- Roasted Red Potatoes
- Instant Pot Mashed Potatoes
- Loaded Baked Potato Soup
- Loaded Potato Skins
- Pressure Cooker (Instant Pot) Baked Potatoes
- Gorgonzola Celery Root Mashed Potatoes
- Bite Sized Smashed Potatoes
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Equipment
Ingredients
- 2 pounds fingerling potatoes
- 6 eggs
- 1/4 cup red onion minced
- 2 stalks celery minced
- 1 jalapeno stem and seeds removed, minced
- 3/4 cup black olives sliced
- 1/2 cup dill pickle diced
- 3/4 cup bacon cooked and diced
- 1 cup mayonnaise
- 1 teaspoon mustard powder
- 1 teaspoon kosher salt
- 1 teaspoon pepper freshly ground
- 1/2 teaspoon smoked paprika
Instructions
- Wash fingerling potatoes and cut each one in half (or thirds if they're big). Soak in a bowl of cold water for at least an hour.
- To cook in Instant Pot, set rack in pot and add potatoes to the top. Add 1 cup of water and cook on high pressure for 8 minutes. Quick release the pressure, drain, and set aside. To cook on stove top, bowl a large pot of water, add potatoes, and cook just until fork tender. You want them soft but not falling apart. Drain and set aside. Be sure potatoes are fully cool before combining with remaining ingredients.
- Hard boil the eggs. If using an Instant pot, cook with 1 cup of water for 5 minutes, followed by 5 addional minutes with it off but still under pressure, then at least 5 minutes in an ice bath. To hard boil on cook top, bring a pot of water to a boil, reduce heat to maintain a simmer, add eggs and allow to cook for about 10 minutes before transferring to an ice bath. Peel and slice.
- Combine all ingredients except paprika in a large bowl.
- Gently toss to combine. Adjust any ingredients to taste, if desired. Garnish with paprika and serve cold.
Notes
- Potatoes hold a certain amount of moisture when cooked. Some potatoes are more “wet” than others. You can reduce this by allowing the potatoes to cool in a single layer on a towel. The exposed surface area against the air will help dry them out.
- All of the vegetables you add to the potato salad contain moisture. You can reduce the amount of added moisture these introduce by combining the vegetables, olives, pickles, etc. in a large strainer and squeezing out any excess liquid before combining with the other ingredients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Love this! It’s two summer classics thrown into one! Can’t wait to make this for our BBQ next week!
This potato salad is awesome. It’s a seriously delicious twist on what I usually make! I can’t wait to whip it up again.
Seriously the best potato salad of all time. Thank you!!
I love eggs in my potato salad. Thanks for this fun twist on two favorites!
Very tasty! I will have to make this again soon!