Deviled Egg Potato Salad Recipe

Cook potatoes

Wash 2 lb potatoes and cut into roughly 1-inch chunks (leave skins on for texture). Place potatoes in a large pot and cover with cold water by 1 inch. Add 1 tbs kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until tender when pierced with a fork, about 10–12 minutes. Drain and let cool slightly.

Hard-boil eggs

While potatoes cook, place 6 large eggs in a saucepan and cover with cold water by 1 inch. Bring to a gentle boil, then cover, remove from heat, and let sit 10–12 minutes. Transfer eggs to an ice bath for 5 minutes to stop cooking. Peel when cool.

Reserve 2 whole eggs for garnish (optional). Chop the remaining eggs: separate yolks from whites. Finely crumble the yolks and chop the whites into about 1/4- to 1/2-inch pieces.

Make deviled-style dressing

In a medium bowl, combine 3 tbs mayonnaise, 1 tsp Dijon mustard, 1 tsp yellow mustard, 1 tsp apple cider vinegar, 2 tbs sweet pickle relish, 1 tsp granulated sugar, 1/2 tsp prepared horseradish (if using), and 1/2 tsp freshly ground black pepper. Whisk until smooth and taste for balance; adjust mustard, vinegar, or sugar to preference.

Fold crumbled egg yolks into the dressing. Mash together gently with a fork so the yolk blends but remains slightly textured — this creates the deviled-egg character for the salad.

Prepare aromatics

Finely dice 1 stalk celery and 1/2 small red onion (or shallot). Thinly slice 2 tbs fresh chives. Reserve a little chive for garnish.

Combine salad

Place warm (or room-temperature) potato chunks and chopped egg whites in a large mixing bowl. Add the celery, onion, and most of the chives (reserve about 1 tbs for garnish). Pour the deviled-yolk dressing over the potatoes and eggs. Gently fold with a rubber spatula or wooden spoon until evenly coated, taking care not to break the potatoes too much. Taste and adjust seasoning with salt and pepper if needed.

Chill and serve

Cover and chill the salad at least 1 hour to let flavors meld (or serve immediately if desired). Before serving, garnish with crumbled reserved egg yolks (or sliced reserved hard-boiled eggs), a sprinkle of paprika, and remaining chives.