Potato salad is a classic summertime staple and often seen on picnic spreads for its creamy, tangy flavor. This deviled egg potato salad combines one favorite with another: deviled eggs! It’s got the best of both worlds: the heft of potatoes (which makes for a substantial side dish), the creaminess of deviled eggs, and as an added bonus it’s even better served cold on a hot day!
Cook cubed Yukon golds or your favorite potato until tender, then cool slightly and toss with the mayonnaise-based deviled egg dressing, chopped hard boiled eggs, a bit of sweet onion and relish, then top with crispy prosciutto. You’ll love the crunch it adds!
For more picnic staples, try our Curried Chicken Salad, Coleslaw For Pulled Pork, or this flavorful Pecan Chicken Salad next!
Ingredients For Deviled Egg Potato Salad
- Yukon gold potatoes (or other small potatoes) – you can peel them or leave the skin on!
- Hard boiled eggs
- Sweet pickle relish
- Sweet onion, finely chopped (or scallions)
- Crispy prosciutto, optional, but highly recommended for crunch!
For The Deviled Egg Dressing
For the deviled egg dressing, you’ll need mayonnaise, Dijon mustard, apple cider vinegar (or other light vinegar), sweet paprika, Kosher salt, and freshly ground black pepper.
We absolutely love to use Duke’s mayonnaise when we can get our hands on it (which is practically never, ugh!).
All the flavors of a classic deviled egg, but turned into a dressing for tossing with cooked potatoes and chopped hard boiled eggs. And it is so delicious!!
How To Make The Best Potato Salad
- Cook the potatoes. Bring a large pot of water to a rapid boil, then add 2 Tbsp Kosher salt. Cut potatoes into ~1″ pieces, then add to boiling water. Cook for 8-10 minutes, or until tender, but not mushy. Drain, then set aside and allow to cool.
- Make hard boiled eggs. Place eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2″. Bring to a rapid boil, then cover the pan, turn off the heat, and set a timer for 10 minutes. Immediately transfer the eggs to a prepared ice bath (literally a bowl filled with cold water and a few handfuls of ice). Allow to cool for 5 minutes, then peel.
- Peel and chop the eggs. Tap the shells lightly on a hard surface on all sides, then gently peel away and discard. Cut each egg in half lengthwise, then scoop out the yolks and place in a large mixing bowl. Roughly chop the egg whites and set aside.
- Pan fry the prosciutto. Rip the prosciutto into small, bite-size pieces. Heat a medium skillet or sauté pan over medium-high heat. Add the prosciutto and cook until crispy on all sides, about 3-5 minutes, stirring often. Transfer crispy prosciutto to a paper towel-lined plate or a wire rack until needed.
- Make the dressing. Mash the egg yolks with a fork. To this, add ½ cup mayonnaise, 2 Tbsp apple cider vinegar, 1 Tbsp Dijon, ½ tsp paprika, ¾ tsp Kosher salt, and ¼ tsp black pepper. Whisk to combine, then taste and adjust seasoning as needed.
- Toss, then serve. To the dressing, add potatoes, chopped egg whites, 2 Tbsp relish, ¼ cup minced onion, and crispy prosciutto.
Tips For Making Potato Salad
- Cut the eggs and potatoes into similarly sized pieces, so everything is uniform.
- While potato salad can be enjoyed hot, we think it’s best after chilling for at least 2 hours. This will give the flavors a chance to meld together. Also, it’s even more enjoyable on a hot summer day!
- Try substituting Greek yogurt for mayonnaise for a slightly lighter, healthier version!
- To make smoky: substitute smoked paprika instead of sweet paprika.
- To make it spicy: add ½ tsp cayenne pepper to the dressing.
FAQs
- Can this potato salad be made in advance? Yes! In fact, we prefer to enjoy potato salads cold, so this is perfect for making ahead of time. Wrap tightly with plastic wrap, then refrigerate for at least 2 hours to chill. Can be served cold, room temperature, or warm!
- How long will deviled egg potato salad keep? This potato salad will keep for up to 5 days. Because of the vinegar in the dressing, it’ll start to turn after this time.
- Can I use bacon instead of prosciutto? Yes! we like prosciutto for its thin texture and salty bite, but certainly bacon or pancetta would work great!
- What other type of potatoes can I use? Really any potato will work. We tend to stick to creamy Yukon golds, red potatoes, or Russet potatoes for potato salad. The texture of purple potatoes doesn’t really work here. Otherwise, use what you’ve got!
Potato salad is so adaptable to a variety of flavors! Definitely use what you’ve got and experiment a little. We are dying to make this sour cream and onion potato salad next!
Never mad about seeing this on the table! If you make this Deviled Egg Potato Salad recipe, please let us know by leaving a review and rating below!
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Other picnic and cookout favorites:
Creamy Deviled Egg Potato Salad (Gluten-Free!)
Ingredients
- 2-2 ½ lbs Yukon gold potatoes or other potato, cut into ¾" cubes
- 6 large eggs hard boiled (instructions below)
- 2 oz prosciutto very thinly sliced
- ½ cup mayonnaise
- 3 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ½ tsp sweet paprika
- ¾ tsp Kosher salt plus 2 Tbsp for cooking potatoes
- ¼ tsp freshly ground black pepper
- ¼ cup onion minced
- 2 Tbsp sweet pickle relish
- Micro greens optional, for serving
Instructions
- Cook the potatoes. Bring a large pot of water to a rapid boil, then add 2 Tbsp Kosher salt. Add potatoes, then cook for 8-10 minutes, or until tender but not mushy. Drain, then set aside and allow to cool slightly.
- Make hard boiled eggs. Place 6 eggs in a sauce pan, then fill with cold water, covering the eggs by at least 1-2". Bring to a rapid boil, then cover the pan, turn off the heat, and set a timer for 10 minutes. Immediately transfer the eggs to a prepared ice bath (literally a bowl filled with cold water and a few handfuls of ice). Allow to cool for 5 minutes.
- Peel and chop the eggs. Tap the shells lightly on a hard surface on all sides, then gently peel away and discard. Cut each egg in half lengthwise, then scoop out the yolks and place in a large mixing bowl. Roughly chop the egg whites and set aside.
- Pan fry the prosciutto. Rip 2 oz prosciutto into small, bite-size pieces. Heat a medium skillet or sauté pan over medium-high heat. Add the prosciutto and cook until crispy on all sides, about 3-5 minutes, stirring often. Transfer crispy prosciutto to a paper towel-lined plate or a wire rack until needed.
- Make the dressing. Mash the egg yolks with a fork. To this, add ½ cup mayonnaise, 3 Tbsp apple cider vinegar, 1 Tbsp Dijon, ½ tsp paprika, ¾ tsp Kosher salt, and ¼ tsp black pepper. Whisk to combine, then taste and adjust seasoning as needed. (Remember, prosciutto is salty, so don't overdo it!)
- Toss, then chill. To the dressing, add potatoes, chopped egg whites, 2 Tbsp relish, ¼ cup minced onion. Wrap tightly with plastic wrap, then chill in a refrigerator until cold, about 2 hours. Serve with crispy prosciutto crumbled on top and micro greens, if using.
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