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The White Table Blog

Deviled Egg Potato Salad

Deviled eggs meet potato salad in this delectable fusion dish that combines the creamy goodness of classic potato salad with the zesty flavors of mustard, pickles and DEVILED EGGS - does you hear me??? Perfect for picnics, barbecues, or your Spring-Summer gatherings, this potato salad recipe is sure to be a hit with your family and friends.


Deviled Eggs: Versatile and nutrient-packed, eggs are a staple in many recipes. Hard-boiled eggs add a creamy texture and protein boost to this deviled eggs potato salad plus it looks cool if you add a few to the top of your salad to really make it stand out at the party!

Potatoes: Potatoes form the hearty base of this salad, offering a satisfying bite and a wealth of nutrients like potassium, vitamin C, and fiber. Their starchy goodness pairs perfectly with the creamy dressing. Russets are a great choice for potato salad and while you can peel them, you don't have to plus the skin is truly where the nutrients are. Make sure you dice them when you boil so the skin cooks through at at the same time as the inside.

Mayo: Creamy and rich, mayonnaise brings a luscious texture and flavor to the dressing. Made from egg yolks and oil, it adds depth and indulgence to every forkful of the potato salad. I personally love Best Foods and Hellmann's originals or the olive oil varieties. Don't even think of saying the words "Miracle" and "Whip" around me!!

Sour Cream: Creamy and tangy, sour cream adds a luxurious richness and a subtle tang to the dressing of this deviled eggs potato salad. Its velvety texture enhances the creaminess of the mayo of course!

Dijon Mustard: Dijon lends a tangy and slightly spicy kick to the dressing that you really need to cut through the mayo. Feel free to use other varieties like spicy brown or even just yellow mustard.

Pickle Juice (or you can use regular white vinegar) : Want to switch up your deviled eggs? Give pickle juice a try! It adds a subtle tang to the creamy filling, creating a unique twist on the classic recipe. A few glugs of pickle juice right out of the jar add the perfect dilly-vinegary-flavor we want to see in a potato salad. I like to splash it on the potatoes right after I drain them and they are warm so they really soak up that pickle flavor!

Paprika: Paprika not only adds vibrant color to the deviled eggs but also brings a subtle warmth and depth of flavor.

Garlic Powder: Garlic powder infuses the dressing with its aromatic and pungent flavor, adding depth and complexity to the overall taste. Its convenience makes it easy to incorporate into the recipe without the need for chopping fresh garlic.

Salt: A pinch of salt enhances the flavors of all the ingredients, bringing out their natural taste and balancing the sweetness of the potatoes with the savory elements of the dressing.

White Pepper: White pepper adds a subtle but essential bite and pungency to the dressing, complementing the other flavors and giving the salad a well-rounded taste profile.

Green Onions: Thinly sliced green onions provide a fresh and mild onion flavor, adding a pop of color and a hint of freshness to the finished dish. They make a delightful garnish for both visual appeal and flavor enhancement.

Fresh Cilantro: Chopped fresh cilantro adds a burst of freshness and vibrant green color to the otherwise heavy potatoes, elevating its appearance and flavor profile. It's clean, herbaceous taste complements the other ingredients well. You can totally swap something like fresh parsley or fresh dill too!





  • 8 deviled eggs (see my recipe below) + 4 chopped hard-boiled eggs for the potato salad

  • 8 Russet potatoes, scrubbed, peeled and diced into bite-sized pieces

  • 1/4 cup chopped dill pickles

  • 1 cup mayonnaise

  • 1 cup sour cream

  • 2 tablespoons Dijon mustard

  • 2-3 tablespoons pickle juice or white vinegar

  • 1 teaspoon paprika, plus extra for garnish

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • Salt and white pepper to taste

  • 2 green onions, thinly sliced for garnish

  • 1-2 tablespoons chopped fresh cilantro for garnish

Prepare a batch of deviled eggs - here is my recipe:

Classic Deviled Eggs Recipe with Pickle Juice

8 large eggs

1/4 cup mayonnaise

1/4 cup sour cream

1 tablespoon Dijon mustard

2 tablespoons pickle juice (from the pickle jar)

1 teaspoon salt

1 teaspoon white pepper

1 teaspoon onion powder

1 teaspoon garlic powder

Paprika, for garnish

Chopped fresh chives or cilantro, dill or parsley, for garnish (optional)


  1. Hard boil the 12 eggs: Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to low and simmer for 10-12 minutes. Remove the eggs from the heat and place them in an ice bath to cool.

  2. Peel the eggs: Once the eggs are cool, carefully peel them under cold running water to make the process easier. Pat the peeled eggs dry with paper towels.

  3. Cut the eggs: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.

  4. Make the filling: Mash 8 of the egg yolks with a fork until they are smooth. Add the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper to the mashed yolks. Mix until well combined and creamy.

  5. Fill the eggs: Spoon or pipe the yolk mixture into the egg white halves, dividing it evenly among them.

  6. Garnish and serve: Sprinkle a little paprika over the filled deviled eggs for a classic touch. If desired, garnish with chopped fresh chives or parsley or even cilantro for extra color and flavor. Serve the deviled eggs immediately, or cover and refrigerate until ready to serve.

Now the rest...

  1. Cook the potatoes: Place the diced potatoes in a large pot of salted water. Bring the water to a boil, then reduce the heat and simmer for about 10-12 minutes, or until the potatoes are fork-tender. Drain the potatoes and let them cool slightly.

  2. In a large bowl add the mayonnaise, Dijon mustard, pickle juice, onion powder, garlic powder, salt, and pepper. Mix until well combined and creamy.

  3. Combine the salad: In a large mixing bowl, combine the cooked diced potatoes and the chopped eggs with the mayo mixture. Gently toss until the potatoes are evenly coated.

  4. Assemble the salad: Arrange the potato salad in a serving dish. Place the egg white halves on top of the salad, cut side up. Sprinkle the sliced green onions and chopped cilantro over the salad for added freshness and color.

  5. Serve and enjoy: Sprinkle a little extra paprika over the deviled egg halves for garnish. Serve the deviled eggs potato salad immediately, or cover and refrigerate until ready to serve.

Add your Potato Salad to your Easter tables & other spring-summer gatherings! Tag me when you make it and feel free to ask me anything either her in the comments or via email!


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