Deviled Egg Potato Salad

Name: Deviled Egg Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 1/2 pounds white potatoes (peeled and cubed into 1-inch pieces); Kosher salt and pepper (to taste); 1/3 cup mayonnaise; 1/3 cup Greek yogurt; 1 tablespoon Dijon mustard; 1 tablespoon smoked hot sauce; 1 tablespoon vinegar (white distilled or red wine vinegar); 1 tablespoon olive oil (or avocado oil); 1-2 shallots (finely diced, or small red onion); 4 large eggs (hard boiled); 1/2 cup finely diced pickles

By Rena Awada, nutritionally reviewed by Ella Davar RD

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Mar 19, 2025

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This deviled egg potato salad is the ultimate crowd-pleaser, combining the creamy goodness of classic potato salad with the flavor-packed twist of deviled eggs. Trust me, it’s a game-changer at your next cookout!

You may also like my keto avocado deviled eggs recipe.

A large white plate with potato salad and a wooden spoon on the side.

My kids love deviled eggs and I love potato salads. I am not a huge fan of eggs, lol. But I decided to combine the two dishes and make deviled eggs and potato salad. I mean why not?

This dish is perfect for summer barbecues, picnics, and even holiday gatherings like Easter or Memorial Day. Inspired by this hot German potato salad, this side dish pairs amazingly well with grilled meats and my creamed peas recipe.

Recipe Summary

It’s the best of both worlds: creamy potato salad meets deviled eggs.
Easy to make ahead, so it’s ready when you need it.
It’s a guaranteed hit at BBQs, picnics, and potlucks.
Full of flavor with a kick from Dijon mustard and smoked hot sauce.
It’s super customizable – you can swap in your favorite ingredients!

Ingredients Needed

For this recipe, you’ll need a few simple ingredients that come together to make a creamy, tangy, and irresistible potato salad. Here’s what you’ll need below. Full measurements are listed further down below in the recipe card.

White Potatoes: Or yukon gold will also work
Kosher Salt and Pepper
Mayonnaise: Adds creaminess and richness to the salad.
Greek Yogurt: Use Plain. This will add more protein to your salad to mix it up with the mayo so its not made with just mayo.
Dijon Mustard
Smoked Hot Sauce: A dash of smokiness and heat to liven up the flavors.
Vinegar: A little acidity to balance everything out.
Olive Oil: For smoothness and a touch of richness.
Shallots: Mild, slightly sweet flavor that gives the salad some crunch.
Eggs: Hard-boiled eggs works best.
Pickles: For a pop of crunch and tang in every bite.

Step-by-step instructions

Ready to make the best potato salad you’ve ever tasted? Just follow these simple steps:

Step 1: Cook the potatoes in a pan of water over low heat for 15 minutes, until tender but not mushy.

2: Drain and cool the potatoes on a rimmed baking sheet.

Potatoes, eggs, and pickles in a white bowl.

Step 3: In a bowl, whisk together mayo, yogurt, Dijon, hot sauce, vinegar, and shallots.

Step 4: Chop the cooled potatoes, pickles, and eggs, then toss them into a big bowl then pour the dressing over the top.

Tips from my kitchen

Make sure your potatoes are just tender and not overcooked, so they hold their shape.
Be sure to use hard-boiled eggs.
If you want to use light mayo only without the yogurt it’s fine. Or you can swap the Greek yogurt with sour cream.
Let the salad chill for at least 30 minutes before serving for the flavors to blend.

Variations

Here are a few easy twists to make this salad your own:

Add Bacon: Crumbled crispy bacon will take this salad to the next level. I do not eat bacon but since some of my readers do it may be a great addition.
Spicy Pickles: Swap out regular pickles for spicy ones for a little extra heat.
Herbs: Fresh dill or parsley will add an extra layer of flavor.
Mustard Variations: Try whole grain mustard or spicy brown mustard for a different flavor.

Substitutions

If you need to make this recipe fit a specific diet or your guests have dietary restrictions, here are a few swaps:

Vegan Mayo: Use a vegan mayo to make this dish dairy-free.
Gluten-Free: This recipe is naturally gluten-free, but make sure to check your hot sauce and mayo labels.
Pickle-Free: If you’re not a pickle fan, you can swap them out for chopped celery.

Make ahead and storage

You can easily make this potato salad a day ahead of time. Just store it in an airtight container in the fridge until you’re ready to serve. It will stay fresh for up to 3 days. This dish doesn’t freeze well, as the texture of the potatoes may change.

Frequently Asked Questions

Can I use sweet potatoes instead of white potatoes?

Absolutely! Sweet potatoes would add a nice twist with their natural sweetness.

Can I use regular hot sauce instead of smoked hot sauce?

Yes, but the smoky flavor really adds something special. Feel free to experiment with your favorite hot sauce.

Can I make it without mayo?

If you really want to skip the may you can. It does give a nice creamy addition but you can make it with just yogurt or a mix of yogurt and sour cream.

How long does this salad last?

This salad holds well in the fridge for 3-4 days. I do not recommend freezing it. You can make them into sandwiches too.

If you’re in the mood for more potato salads, check out these favorites:

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