Ingredients
Equipment
Method
Boil and cool the potatoes
- Boil cubed potatoes in a Dutch oven until tender, about 15 to 20 minutes, then drain. Let potatoes cool until no longer steaming, about 5 minutes with occasional stirring.
Build the potato mixture
- Combine cooled potatoes, chopped hard-boiled eggs, diced celery, and sliced green onions in a bowl. Toss gently until evenly distributed, so the eggs don’t break down.
Make the deviled dressing
- Mix mayonnaise, yellow mustard, Dijon mustard, sweet pickle relish, white vinegar, sugar, paprika, salt, and pepper until smooth. Stir until the paprika is evenly suspended for a speckled yellow dressing.
Fold and chill
- Pour the dressing over the potato mixture and fold gently until coated, taking care not to mash the potatoes. Continue folding for 1 to 2 minutes to evenly distribute the eggs.
- Refrigerate the salad for at least 2 hours. Chill until firm and creamy, so flavors meld, about 2 to 24 hours.
Serve
- Garnish with extra paprika right before serving. Serve cold for the best creamy texture.
Notes
For the best texture, cool the potatoes completely before mixing so the dressing stays creamy instead of watery. Store covered in the refrigerator for 3 to 4 days; freeze not recommended because the mayonnaise-based dressing can separate. For a lighter option, use Greek yogurt mayonnaise-style (or half mayo/half Greek yogurt) while keeping the mustard and vinegar amounts the same to preserve the deviled flavor.