Deviled Potato Salad

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Deviled Potato Salad
  • Prep 15 min
  • Total 60 min
  • Servings 8
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Yukon gold potatoes pair well with this traditional deviled egg filling, and the Hungarian paprika adds a colorful touch.
By Sarah Caron
Updated Jun 3, 2011


  • 2 lb Yukon gold potatoes, cut into 1/2-inch chunks
  • 2 eggs, hard-cooked
  • 1/4 cup mayonnaise
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon sweet Hungarian paprika
  • Salt and pepper to taste


  • 1
    In 4-quart stockpot or Dutch oven, place potato chunks; add enough water to cover by 1 to 2 inches. Heat to boiling over high heat. Reduce heat to medium; cover and cook 20 to 25 minutes or until tender. Drain; cool 20 minutes.
  • 2
    Meanwhile, peel hard-cooked eggs; place in food processor. Add mayonnaise, mustard and paprika. Process with on/off pulses until smooth.
  • 3
    In large bowl, mix cooled potatoes and egg mixture until well coated. Add salt and pepper to taste. Refrigerate until ready to serve.

Tips from the Betty Crocker Kitchens

  • tip 1
    This recipe is easy to double or triple for a big crowd.
  • tip 2
    Be sure to cook the eggs ahead of time so that they are completely cooled when it’s time to make the sauce.
  • tip 3
    For a smokier potato salad, use smoked paprika instead of the sweet Hungarian paprika.


Nutrition Facts are not available for this recipe
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