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A large white plate with potato salad and a wooden spoon on the side.
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Deviled Egg Potato Salad

This deviled egg potato salad is a creamy, flavorful twist on the classic, perfect for your next BBQ or gathering. Easy to make and even easier to love!
Prep Time15 minutes
Cook Time15 minutes
0 minutes
Total Time30 minutes
Course: lunch, Main Course
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Author: Rena

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

Instructions

  • Place the prepared 1 1/2 pounds white potatoes in a pan and cover with water. Simmer over low heat for about 15 minutes or until fork tender but not mushy. Drain and spread on a rimmed sheet pan. Season generously with Kosher salt and pepper.
    Boiled potatoes in a pot.
  • Allow the potatoes to cool. While the potatoes are boiling, you can also boil the eggs for 10-12 minutes if you aren't preparing them ahead.
    Cubed potatoes on a baking sheet.
  • In a small bowl. Whisk the 1/3 cup mayonnaise, 1/3 cup Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon smoked hot sauce, 1 tablespoon vinegar, 1 tablespoon olive oil, and 1-2 shallots.
    Stirring ingredients in a blender.
  • Place the chilled potatoes in a bowl together with the 1/2 cup finely diced pickles.
    Potatoes, eggs, and pickles in a white bowl.
  • Peel the 4 large eggs (boiled), chop them, and add to the bowl.
  • Add the mayo dressing and toss everything to coat.
    A large white plate with potato salad.

Notes

 

  • Make sure your potatoes are just tender and not overcooked, so they hold their shape.
  • Let the salad chill for at least 30 minutes before serving for the flavors to blend.
  • Store leftovers in a sealed container in the fridge for 3-4 days. 
  • I do not recommend freezing. 
  • You may boil the eggs a day before or use store-bought. I always like to boil the eggs the day before.

Nutrition

Calories: 376kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 173mg | Sodium: 967mg | Potassium: 827mg | Fiber: 4g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 34mg | Calcium: 84mg | Iron: 2mg