Deviled Egg Potato Salad

I’ve said it before, but I will say it again, I love potatoes. Maybe in another world I lived in Idaho on a potato farm and ate them every single day. With my potato love comes my love of potato salad. It’s a great side for anything honestly. Potato salad reminds me of the south, but it originated in Germany. My great grandma Josie is Czech so some of her recipes probably had some German influence in them.

The other day my dad came back from the store with a container of deviled egg potato salad. I was mystified. I had never had such a thing. I had eggs in my potato salad, but this was different. I knew what had to be done. Since I have already included My Great Grandma Josie’s Deviled Eggs recipe on my website, I thought it was only right to use her recipe in a potato salad. A little bit of Czech and German influence together to make my own Deviled Egg Potato Salad! And WOW! Absolutely impeccable. I could not have wanted more from a potato salad. I hope y’all love it as much as us! Enjoy!

Deviled Egg Potato Salad

If you have tried my deviled egg recipe, you are going to love this!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: Potatoes, Salad, Side
Servings: 10
Author: Sophie May


  • 3 lbs yukon gold or red potatoes cut into bite size pieces
  • 1 1/4 C mayo
  • 5 hard boiled eggs peeled and roughly chopped
  • 1/2 C yellow mustard
  • 1/4 C pickles chopped; I like Best Maid
  • 1/2 C scallions chopped
  • 1/2 C bacon cooked and chopped
  • 1/4 tsp salt
  • 1/2 tsp black pepper


  • Place the diced potatoes in a large pot.
  • Cover completely with water until there is about an inch of water above the potatoes. Sprinkle a dash of salt in the water.
  • Bring the pot to a boil and let cook for 8-10 minutes, or until the potatoes can be pierced with a fork.
  • If you have not boiled your eggs, do so now. I cover my eggs with water and add a sprinkle of baking soda, bring them to a boil, and then turn the heat to low and let them cook for 15 minutes. Peel and then roughly chop them.
  • Add all your ingredients to a large bowl and combine. Slightly mashing some of the potatoes is fine, just not too much.
  • Cover the bowl and refrigerate for at least 4 hours. It is best served cold. ENJOY!

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