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The best deviled egg potato salad recipe.

Deviled Egg Potato Salad

  • Author: Erin Jensen
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


Deviled Egg Potato Salad – An easy and delicious deviled egg potato salad recipe that the whole family will love!! Perfect for summer cookouts!


  • 810 baby red potatoes, cut into bite-sized cubes
  • 10 hard boiled eggs, diced
  • 3/4 cup celery, sliced
  • 1/4 cup yellow onion, diced
  • 1/2 cup dill pickles, diced (check ingredients if Whole30)
  • 1 tablespoon dijon mustard (check ingredients if Whole30)
  • 1 cup mayo (check ingredients if Whole30)
  • 1 teaspoon yellow mustard
  • 3 tablespoons pickle juice
  • 1 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika


  1. Boil Potatoes: Bring a large pot of water to boil. Add potatoes and let simmer until soft. Drain potatoes and let cool.
  2. Combine Ingredients: Place cooked potatoes in a large bowl.  Add remaining ingredients and mix well to combine.
  3. Taste and Adjust: Taste and add additional seasoning, pickles or mayo, as desired.


  • Dill Pickles/Whole30: Here is a nice little article about what pickle brands are Whole30!
  • Mayo/Whole30: I like to make my own mayo, but there are a lot of compliant mayo brands like Primal Kitchen and Tessemaes!
  • Storage: store in an airtight container in the refrigerator for up to 5 days.


  • Serving Size: 6oz
  • Calories: 199
  • Sugar: 1.7 g
  • Sodium: 500.8 mg
  • Fat: 12.7 g
  • Carbohydrates: 13 g
  • Protein: 7.6 g
  • Cholesterol: 202.5 mg

Keywords: deviled egg potato salad