Homemade Deviled Egg Potato Salad
This Deviled Egg Potato Salad is the perfect potluck side dish! Every cookout needs potato salads and of course deviled eggs and this potato salad combines both in one delicious salad!
Prep Time15 minutes mins
Cook Time20 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 35 minutes mins
Course: Side Dish
Cuisine: American
Keyword: Deviled Egg Potato Salad
Servings: 8 servings
Calories: 408kcal
- 8 eggs
- 6 russet potatoes
- 1 cup mayonnaise
- ¼ cup yellow mustard
- ½ cup sweet pickle relish
- 1 teaspoon hot sauce
- 1 Tablespoon worcheshire sauce
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon celery seed
Peel, wash, and cube the potatoes.
In a large pot add the diced potatoes and whole eggs. Cover the potatoes and eggs with water and heat on high.
Bring to a boil and boil for 15 minutes until the potatoes are fork tender.
Carefully remove the eggs from the pot and place into a bowl of cold water.
Drain the potatoes and set aside to cool.
In a large mixing bowl combine the potatoes, eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcheshire sauce, and hot sauce.
Using a fork mash the hard boiled eggs into the potatoes and stir to combine all the ingredients.
Sprinkle with paprika.
Serving: 1serving | Calories: 408kcal | Carbohydrates: 36g | Protein: 10g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 175mg | Sodium: 790mg | Potassium: 778mg | Fiber: 3g | Sugar: 6g | Vitamin A: 576IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 3mg