Deviled Egg Potato Salad : A Spicy Twist on a Classic
This Deviled Egg Potato Salad brings together two beloved favorites into one creamy, tangy, and slightly spicy side dish that’s perfect for Easter brunch, summer cookouts, or weekday meals. It features the bold flavors of yellow mustard, sweet pickle relish, and a hint of hot sauce—just like your favorite deviled eggs. Want more heat? Go wild with red pepper flakes or chopped hot peppers.
- Prep Time: 15 minutes
- chill time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 8 1x
Ingredients
2 pounds Yukon gold or red potatoes, diced
6 hard-boiled eggs, chopped
⅓ cup mayonnaise
1 tablespoon yellow mustard
2 tablespoons sweet pickle relish
1 teaspoon hot sauce (plus more to taste)
Salt and pepper to taste
Optional: red pepper flakes, diced jalapeño or hot pepper
Chopped parsley or paprika for garnish
Instructions
Cook the potatoes
Place diced potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool slightly.
Mix the dressing
In a bowl, stir together mayonnaise, mustard, pickle relish, hot sauce, salt, and pepper. Adjust heat with extra hot sauce or spice as desired.
Combine and chill
In a large mixing bowl, gently fold together cooked potatoes, chopped eggs, and dressing until evenly coated. Chill for at least 1 hour before serving to allow flavors to meld.
Serve
Garnish with a sprinkle of paprika or fresh herbs. Serve cold as a bold, crowd-pleasing side.
Nutrition
- Calories: 220 per serving