Go Back
+ servings
bowl of potato salad

Deviled Egg Potato Salad

Deviled Egg Potato Salad is the best tasting combination of deviled eggs and potato salad. This easy recipe is loaded with tasty ingredients.
Course Side Dish
Cuisine American
Prep Time 30 mins
Cook Time 15 mins
Potato soak time 1 hr
Servings 8 servings
Calories 362


  • Pressure Cooker


  • 2 pounds fingerling potatoes
  • 6 eggs
  • ¼ cup red onion (minced)
  • 2 stalks celery (minced)
  • 1 jalapeno (stem and seeds removed, minced)
  • ¾ cup black olives (sliced)
  • ½ cup dill pickle (diced)
  • ¾ cup bacon (cooked and diced)
  • 1 cup mayonnaise
  • 1 teaspoon mustard powder
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper (freshly ground)
  • ½ teaspoon smoked paprika


  • 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.
    soaking potatoes in water for potato salad
  • 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.
    Deviled Egg Potato Salad ingredients
  • Gently toss to combine. Adjust any ingredients to taste, if desired. Garnish with paprika and serve cold.
    how to make Deviled Egg Potato Salad


Cooking tips to prevent excess liquid:
  1. 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.
  2. 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.


Calories: 362kcal | Carbohydrates: 22g | Protein: 7g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 136mg | Sodium: 823mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 25.1mg | Calcium: 49mg | Iron: 1.7mg