Deviled Egg Potato Salad

Kelli Doughty


This is a recipe my parents brought with them from Northern Maine, with a minor substitution, celery swapped for pickles. It's a matter of taste and texture. So try it either way I'm sure this will be a hit at the next family bbq! I don't have the ingredients down to an exact science, I taste often and adjust the recipe as needed, this is a good starting point, adjust as needed.


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2 1/2-3 lb
potatoes, russets peeled and cut into 1 inch pieces
eggs, hard boiled
3/4 c
mayonnaise, your favorite kind.
2 Tbsp
mustard or dijon mustard
1 1/2 Tbsp
dill pickles, shredded or pickle relish
onion, finely grated or diced, depends on taste
salt and pepper

How to Make Deviled Egg Potato Salad


  • 1boil potatoes in a pot of salted water til tender, mashable
  • 2Mash potatoes set aside letting them cool.
  • 3take 4 of the boiled eggs and dice them then add to the bowl of mashed potatoes.
  • 4in a small bowl mix mayo, mustard and honey. Here is where you may wish to taste as you go. Then add to mashed potatoes and hard boiled eggs. Mixing well. Season to taste.
  • 5add the pickles and onions, mix. Then transfer to a serving dish. Take the left over hard-boiled eggs and carefully slice them...laying them on top of the potato salad. Or mix them in as well. depending on your luck slicing them. Sprinkle with Paprika

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About Deviled Egg Potato Salad

Course/Dish: Potatoes

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