Paula Deen Deviled Egg Potato Salad turns two Southern picnic staples into one bowl. Baby potatoes and hard-cooked eggs come together in a tangy, creamy dressing that takes just 25 minutes to pull off. It serves about 8 and belongs at every cookout, church supper, and family reunion spread.
The secret is the egg yolk dressing. Paula mashes the yolks until crumbly, then stirs in mayo, vinegar, Dijon, and paprika. The result tastes exactly like the inside of a deviled egg. Skip this step or rush it, and you end up with plain potato salad wearing a costume.
Make it the morning of or up to 24 hours ahead. The flavors settle and deepen in the fridge. Drain the potatoes well before mixing so the dressing does not go watery, and save the pepper and chives for the very end.
Paula Deen Deviled Egg Potato Salad
Course: SaladCuisine: American, SouthernDifficulty: Easy8
servings10
minutes15
minutes305
kcalA creamy potato salad where mashed hard-cooked egg yolks become the dressing. Baby potatoes, celery, red onion, and pickle relish get folded into the tangy egg yolk mixture for a dish that tastes like deviled eggs in every bite.
Ingredients
3 pounds assorted baby potatoes, quartered
4 large hard-cooked eggs, peeled, halved, and separated
¾ cup mayonnaise
1 tablespoon water
1 tablespoon white distilled vinegar
1 teaspoon Dijon mustard
½ teaspoon Kosher salt
½ teaspoon ground black pepper, divided
¼ teaspoon Hungarian sweet paprika
½ cup finely chopped celery
3 tablespoons finely chopped red onion
1 tablespoon dill pickle relish
chopped fresh chives, for garnish
Directions
- Boil the potatoes: In a large cast-iron Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, about 10 minutes. Drain well.
- Make the dressing: In a large bowl, mash together egg yolks with a fork until crumbly; stir in mayonnaise, 1 tablespoon water, vinegar, mustard, salt, ¼ teaspoon pepper, and paprika until smooth.
- Combine and chill: Coarsely chop egg whites. Gently stir egg whites, potatoes, celery, onion, and relish into egg yolk mixture until well coated. Cover and refrigerate for up to 24 hours before serving. Just before serving, sprinkle with remaining ¼ teaspoon pepper; garnish with chives, if desired.
FAQs
Can I use regular potatoes instead of baby potatoes?
Yukon Golds are the closest swap. Cut them into bite-sized chunks so they cook evenly. Russets work too, but they break apart more easily and give you a creamier, mushier texture. Stick with a waxy potato if you want distinct pieces.
How long does this potato salad keep in the fridge?
It stays good for 3 to 4 days in a sealed container. The potatoes soak up dressing as they sit, so stir in a spoonful of mayo if it looks dry on day two. Do not freeze it. Mayo-based salads separate when thawed.
Can I prep this the night before?
Paula says you can refrigerate it for up to 24 hours, and overnight is actually the sweet spot. The flavors meld together while it chills. Just hold off on the pepper and chives until right before you serve it.
What happens if the potatoes are too hot when I mix them in?
Hot potatoes melt the mayo and turn the dressing greasy and thin. You also risk mashing the potatoes into paste instead of keeping nice chunks. Let them cool for about 5 minutes after draining so they are warm but not steaming.
Why does Paula mash the yolks separately instead of just chopping the whole eggs?
Mashing the yolks into the mayo is what creates the deviled egg flavor. It gives the dressing that smooth, rich, tangy base you get inside a deviled egg. The whites get chopped and stirred in later for texture and bite.
