Go Back

Dijon Deviled Egg Potato Salad

A sophisticated summer side dish that combines creamy potato salad with the tangy richness of deviled eggs, featuring tender potatoes coated in a luscious Dijon mustard dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 8
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 pounds small red potatoes, quartered
  • 8 large eggs
  • 3/4 cup mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1/2 cup diced celery
  • 1/4 cup chopped fresh chives
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

Method
 

  1. Place eggs in a large pot and cover with cold water. Bring to a rolling boil, then remove from heat, cover, and let stand 12 minutes. Meanwhile, add quartered potatoes to another pot of salted water.
  2. Transfer eggs immediately to an ice water bath to stop cooking and ensure easy peeling. Cook potatoes until fork-tender, about 12-15 minutes – they should yield easily but not fall apart.
  3. Whisk together mayonnaise, Dijon mustard, apple cider vinegar, and honey until completely smooth. Season with salt, pepper, and smoked paprika for depth.
  4. Drain potatoes thoroughly and let them cool slightly. Peel and roughly chop eggs, keeping some chunks larger for texture. Gently fold potatoes, eggs, celery, chives, and dill into the dressing.
  5. Taste and adjust seasoning as needed. Refrigerate for at least 2 hours before serving to allow flavors to meld and the dressing to penetrate the potatoes fully.

Notes

This salad actually improves overnight as flavors meld together, making it perfect for busy entertaining schedules. Refrigerate covered for up to 4 days. Don't freeze as mayonnaise-based dressings separate when thawed. Serve chilled or at room temperature. Don't skip the ice bath for eggs and avoid over-mixing to prevent mushy potatoes.