This simple Deviled Egg Potato Salad Recipe blends two classic favorites into a rich, creamy dish you’ll reach for again and again. It’s lighter than a traditional version because the dressing balances Greek yogurt with mayonnaise, making it ideal for family gatherings, picnics and barbecues.
Deviled egg potato salad always brings back memories of family meals—potato salad and deviled eggs were staples at our Sunday table. Inspired by those traditions, this version is a bit healthier thanks to Greek yogurt, while still delivering creamy, satisfying flavor.
The best deviled egg potato salad recipe
- Rich and creamy: this deviled egg potato salad stands on its own or works as a flavorful side.
- Healthier dressing: a mix of Greek yogurt and mayonnaise keeps calories and fat down while boosting protein.
- Quick and easy: simple steps and common ingredients make this recipe perfect for repeated use.
- Versatile: great for family meals, holidays, picnics and barbecues.
Deviled egg potato salad ingredients
This recipe keeps things simple: potatoes, eggs, Greek yogurt, a bit of mayonnaise and a few seasonings. These ingredients are easy to find at any grocery store. A few notes on choosing the best items:
- Potatoes. Choose varieties that hold their shape when cooked, such as Yukon Gold or red potatoes.
- Eggs. Use fresh eggs, preferably pasture-raised or organic for better flavor and nutrition.
- Greek yogurt. Greek yogurt lightens the dressing and increases protein. I like 2% but regular or nonfat will work; a firm dairy-free yogurt can be used as well.
- Mayonnaise. Combine with yogurt to keep the texture creamy while reducing overall richness. Regular, reduced-fat or vegan mayo are all fine.
- Dijon mustard. Adds tang and a touch of spice to balance the creaminess.
- Chives. Finely chopped chives bring freshness and mild onion flavor.
- Seasonings. Salt and pepper to taste.
The best potatoes for potato salad
Pick potatoes that stay firm after cooking. Two excellent choices are:
- Yukon Gold: Buttery flavor and reliable texture make these a favorite.
- Red potatoes: Thin red skin and a firm texture give the salad a nice appearance and bite.
How to make deviled eggs potato salad?
Boil potatoes and eggs. Dice the potatoes and simmer them in salted water until tender but still firm. Drain and let cool. Meanwhile, hard-boil the eggs, cool them, and dice into small pieces.
Prepare the dressing. In a bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, chopped chives, salt and pepper. Taste and adjust the seasoning.
Combine and chill. Gently fold the cooled potatoes and chopped eggs into the dressing until evenly coated. Cover and refrigerate for 1–2 hours to let flavors meld. Serve with a dusting of paprika and extra chives if desired.
Making potato salad with deviled eggs ahead
This salad can be enjoyed immediately or stored for a few days. Keep leftovers in an airtight container in the refrigerator for up to 3 days. If the salad seems a little dry after chilling, stir in a touch more dressing before serving to restore creaminess.
Recipe tips
- Choose potatoes that retain texture after cooking—Yukon Gold or red potatoes work best.
- Use Greek yogurt with some fat (2% or 5%) for a richer, creamier dressing compared with nonfat yogurt.
- Don’t overcook the potatoes; they should be tender but firm to avoid a mushy salad.
- Taste and adjust salt and pepper after mixing the dressing to suit your preferences.
- Chill the salad at least one hour before serving so the flavors can meld and the texture settles.
FAQ – Frequently asked questions
Stored in an airtight container, this salad keeps well for up to 3 days. I don’t recommend keeping it longer, as the dressing and texture can deteriorate.
This salad pairs nicely with grilled meats, roasted chicken, fresh salads, vegetables and coleslaw. It’s perfect for lunches, dinners, holiday meals, picnics and barbecues.
Freezing is not recommended. Potatoes become overly soft and the dressing changes texture and flavor after thawing.
More healthy side dishes and appetizers
- Air fryer zucchini fries
- Low calorie French fries
- Healthy zucchini fritters
- Veggie nuggets
- Simple potato fritters
- Air fryer salmon bites
- Easy salmon patties
Deviled Egg Potato Salad
Ingredients
- 500 grams (1.1 lb) potatoes, peeled and diced
- 4 eggs, hard-boiled, chopped
- 80 grams (⅓ cup) Greek yogurt
- 60 grams (¼ cup) mayonnaise
- 1 tbsp Dijon mustard
- 2 tbsp chives, finely chopped
- Salt and pepper, to taste
Instructions
- Dice the potatoes, place them in a pot and boil in salted water until tender. Drain and let cool.
- While the potatoes cook, hard-boil the eggs, cool and dice them.
- In a bowl, combine Greek yogurt, mayonnaise, Dijon mustard, chives, salt and pepper. Taste and adjust seasonings.
- Fold the cooled potatoes and chopped eggs into the dressing until evenly coated.
- Cover and chill for 1–2 hours before serving. Garnish with paprika and additional chives if desired.
Nutrition
| Calories: 138.1 kcal
| Carbohydrates: 11.6 g
| Protein: 5.2 g
| Fat: 7.9 g
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