Mom's Deviled Egg Potato Salad Recipe

Cook potatoes

Wash 2 lbs potatoes. If using Yukon Gold, leave skins on; if using Russets, peel if you prefer. Cut potatoes into roughly 1 to 1-1/2 inch cubes so they cook evenly. Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on cube size. Drain well and spread on a sheet pan or large bowl to cool slightly so they don't continue to steam.

Hard-boil eggs

Place all 6 eggs (3 for salad + 3 for deviled filling) in a medium saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat. Once boiling, turn off heat, cover the pot, and let sit for 10–12 minutes. After resting, transfer eggs to an ice bath for at least 5 minutes to stop cooking. Peel eggs; set aside 3 whole peeled eggs (for chopping into the potato salad) and reserve the other 3 to make the deviled yolk filling.

Chop the 3 whole peeled eggs for the salad into bite-sized pieces and set aside. Cut the potatoes into roughly 3/4- to 1-inch pieces if not already cut; you want chunks that hold together but are easy to eat. Place potatoes into a large mixing bowl and season immediately with 1/2 tsp of the salt and 1/2 tsp of the black pepper. Allow to cool to lukewarm before adding the mayonnaise mixture so it doesn’t melt and become greasy.

Make deviled egg filling

Halve the 3 reserved hard-boiled eggs lengthwise and remove the yolks into a small bowl. Mash the yolks with a fork until crumbly. Add 3 tablespoons mayonnaise, 2 teaspoons yellow mustard, 2 teaspoons dill pickle relish, 1 teaspoon apple cider vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon granulated sugar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix until smooth and creamy. Taste and adjust seasoning — add more salt, pepper, or mustard to preference. Reserve about 1 tablespoon of this filling for a little extra garnish dollop if desired.

Fold deviled yolk mixture into the potato salad: Add the deviled yolk mixture to the bowl with the cooled potatoes and chopped eggs. Gently fold until potatoes and eggs are evenly coated. If the salad seems dry, add up to 1–2 tablespoons additional mayonnaise, a teaspoon at a time, until desired creaminess is reached.

Add 1 finely diced celery stalk, the thinly sliced 3 green onions (white and light green parts), the 2 tablespoons chopped fresh parsley, and the optional finely chopped small pickle to the potato-egg-dressing mixture. Gently fold to distribute mix-ins without breaking the potato chunks. Taste and correct seasoning with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper if needed.

Spoon the salad into a serving bowl. If you reserved a tablespoon of deviled yolk filling, place small dollops on top. Lightly dust the entire top of the salad with 1 teaspoon paprika for color and flavor. Optionally garnish with an extra sprinkle of chopped parsley or thinly sliced green onion tops.

Chill and serve: Cover and refrigerate the salad for at least 1 hour to let flavors meld. Serve chilled or at cool-room temperature within 4–6 hours if left out. The salad will keep well in an airtight container in the refrigerator for up to 3 days.