If you love deviled eggs and a good pasta salad, this Deviled Egg Pasta Salad is about to become your new summertime favourite. It’s creamy, tangy, and loaded with all the comforting flavours you’d expect — tender elbow macaroni, perfectly cooked hard‑boiled eggs, smoky bacon, and a deviled‑egg inspired dressing that brings everything together in the most delicious way.
It’s rich without being heavy, easy to make ahead, and just right for BBQs, potlucks, or simple weekday lunches when you want something satisfying and familiar. A true crowd‑pleaser that tastes even better after a little chill time in the fridge.
This was a salad that I had wanted to try for quite a while. We all love Deviled Eggs and we love pasta salad, so combining the two loves just seemed like genius to me! This is salad season and I am trying to give as many cold salads a go as I can. Variety is the spice of life!
This was a particularly delicious version with tender pieces of macaroni and a rich egg yolk dressing, which was flavored with all of the usual deviled egg suspects, a snappy Dijon mustard, delicious kewpie mayonnaise and a slight tang from the use of cider vinegar. Salt, pepper, garlic and paprika completed the flavor profile of the dressing.
In addition to the macaroni there were chopped egg white, smoky crumbled crispy bacon bits and sharp spring onions. A delicious trifecta of tastes and textures.
This was really delicious and did indeed taste quite a bit like Deviled Eggs! All of the flavors and textures went very well together, with the balance between them being perfect. We enjoyed this along with some other goodies for our Canada Day celebrations! I did cut the original recipe in half and this was just enough for both Eileen and I to enjoy on the day and as leftovers the next day.
If you enjoy pasta salads and are looking for something a tiny bit different I highly recommend!
INGREDIENTS NEEDED
TO MAKE
DEVILED EGG PASTA SALAD
As I always say, simple ingredients put together in the most delicious way.
- 1 cup (230g) elbow macaroni
- 3 hard boiled eggs
- 1/2 cup (115g) good quality mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp cider vinegar
- 1/4 tsp garlic powder
- salt and white pepper to taste
- 1/4 tsp paprika plus more to sprinkle
- 2 spring onions, washed, trimmed, chopped and divided
- 2 TBS crumbled cooked bacon
NOTES ON INGREDIENTS
- I used elbow macaroni, but you can use any short or small shaped pasta. Use one which will hug the dressing.
- I use my electric egg boiler to hard boil my eggs. It gives perfectly cooked eggs every time.
- When boiling eggs, bear in mind that older eggs peel easier than fresh eggs.
- I used Kewpie Mayonnaise.
- Dijon mustard gives a mellow warmth without it being to vinegary.
- You could use one clove of garlic, peeled and finely minced instead of the garlic powder
- I used Kirkland cooked bacon crumbles. They are made from real bacon.
HOW TO MAKE
DEVILED EGG PASTA SALAD
This is not very difficult to make at all. Just follow the directions and you will be in like Flynn!
- Cook the macaroni to al dente according to the package directions. Drain well. Rinse in cold water and drain again. Place into a medium sized bowl. (Rinsing it is very important. This helps to rinse off any starch and will help to keep the pasta from sticking together. It is also important that you drain it very well.)
- Remove the yolks from the eggs and coarsely chop the whites. Place the whites in the bowl with the pasta. (Don't chop the egg whites too finely, neither should you leave them in really large pieces.)
- Mash the yolks really well in a smaller bowl. (I usually grate mine with a micro plane grater.) Stir in the Dijon mustard, cider vinegar and all of the seasonings. Mix well together. Taste and adjust as desired. (Its important to taste and adjust as needed.)
- Add the crumbled bacon and all but 2 TBS of the chopped onion to the pasta and egg whites. Toss together to combine. (The reserved onion will be used as a garnish. If desired you can save a bit of the bacon to sprinkle over top as well.)
- Fold in the yolk and mayonnaise mixture. Combine thoroughly. Spoon into a serving bowl.
- Sprinkle the top with a bit more paprika and the remaining green onions. (As I said you can also save a bit of bacon to sprinkle over top.)
- Cover and refrigerate until you are ready to serve. (This will keep for up to four days.)
FIVE RULES TO FOLLOW
WHEN MAKING PASTA SALADS
1. Always make sure to use the right type of pasta shape for your particular salad. This depends on the dressing you are using. A vinaigrette dressing is suited to almost any shape, but if you are using a creamy dressing you will want to use a pasta which will hug onto and hold the dressing.
2. Take care not to over cook the pasta, or under cook the pasta. Remember your pasta will absorb some of the dressing and soften a bit upon standing, so you want your pasta to be cooked just to al dente. Crunchy under-cooked pasta is never good any time. Follow the directions included on your package of pasta to get it right!
3. Make sure you season your pasta right, which means cooking it in salted boiling water, and then tasting it when its done. If you think it needs a bit more salt or pepper then add it. Just be careful not to add too much. You cannot remove what is already done.
4. Unless otherwise directed do not dress your pasta salads while the pasta is still warm. Warm pasta will soak up all of your dressing and leave you with a dry pasta salad. You can add half of the dressing while it is still warm, but hold off on adding the remainder until the salad is completely cold.
5. Take care not to make your salad too far in advance or you will end up with a bowl of soggy pasta. Making it on the day you are actually going to serve it is a great rule of thumb to follow.
If you follow these five rules there is no reason why your pasta salads can not all be delicious and popular at any gathering!
One final rule, less is more! Don't be tempted to go overboard with either the dressing or the add ins!
FREQUENTLY ASKED QUESTIONS
CAN THIS TASTY SALAD BE MADE AHEAD OF TIME?
Yes, in fact it tastes even better after sitting for a time. Just make, cover and refrigerate it for up to 24 hours. You may need to add a bit more mayonnaise as the macaroni will absorb some of the dressing as it sits.
WHAT PASTA SHAPES WORK BEST IN THIS SALAD?
Small shapes that will cup the dressing work best. Elbow macaroni, small shell macaroni, ditalini, rotini.
CAN I LEAVE OUT THE BACON?
Yes, for a vegetarian version you can absolutely leave out the bacon.
HOW LONG WILL THIS SALAD KEEP?
Tightly covered and refrigerated, this salad will keep for up to four days.
A FEW OTHER PASTA SALAD RECIPES TO ENJOY
We love pasta salads and there is no end to their variety. Here are a few more for you to enjoy!
BACON & TOMATO PASTA SALAD - A hearty, summer‑ready salad. Tender fusilli is tossed with crisp smoky bacon, sweet cherry tomatoes, snappy spring onions, and crunchy celery, all wrapped in a creamy, tangy blend of good mayonnaise, blue cheese dressing, and a splash of cider vinegar for brightness. It’s the kind of dish that feels familiar and comforting, yet still special enough for luncheons, potlucks, or a sunny supper on the patio. Save a handful of bacon to sprinkle over the top before serving — that final smoky crunch makes every bite irresistible. A true winner‑winner, and one guaranteed to disappear quickly from the bowl.
MACARONI COLESLAW - Macaroni Coleslaw is the kind of joyful summer mash‑up that makes you wonder why we haven’t all been combining these two classics forever. It’s crisp, creamy, and wonderfully textured — a tumble of crunchy cabbage, carrots, cucumber, celery, green pepper, spring onions, and those irresistible little bites of water chestnut for extra snap . Tender ditalini (or any nook‑and‑cranny pasta you love) catches every drop of the sweet, tangy, creamy dressing, making each forkful a perfect balance of freshness and comfort
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Yield: Serves 4
Deviled Egg Pasta Salad
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
A rich and delicious pasta salad with a tangy deviled egg dressing. Perfect to serve for picnics and cook-outs!
Ingredients
- 1 cup (230g) elbow macaroni
- 3 hard boiled eggs
- 1/2 cup (115g) good quality mayonnaise
- 1 TBS Dijon mustard
- 1/2 tsp cider vinegar
- 1/4 tsp garlic powder
- salt and white pepper to taste
- 1/4 tsp paprika plus more to sprinkle
- 2 spring onions, washed, trimmed, chopped and divided
- 2 TBS crumbled cooked bacon
Instructions
- Cook the macaroni to al dente according to the package directions. Drain well. Rinse in cold water and drain again. Place into a medium sized bowl.
- Remove the yolks from the eggs and coarsely chop the whites. Place the whites in the bowl with the pasta.
- Mash the yolks really well in a smaller bowl. (I usually grate mine with a micro plane grater. Stir in the Dijon mustard, cider vinegar and all of the seasonings. Mix well together. Taste and adjust as desired.
- Add the crumbled bacon and all but 2 TBS of the chopped onion to the pasta and egg whites. Toss together to combine.
- Fold in the yolk and mayonnaise mixture. Combine thoroughly. Spoon into a serving bowl.
- Sprinkle the top with a bit more paprika and the remaining green onions.
- Cover and refrigerate until you are ready to serve.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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There’s something wonderfully comforting about a good potato salad, isn’t there? For many of us, it’s a dish woven right into our family memories — scooped onto summer plates at picnics, potlucks, and backyard barbecues. I grew up with the classic version: tender potatoes, a creamy dressing, and all the familiar flavours that made it a staple on our table. But over the years, I’ve discovered that potato salad can be so much more than the traditional bowl our mothers used to make.
Not Your Mama’s Potato Salad is my fresh, flavour‑forward twist on the classic — bright, crisp, and just a little unexpected. With peppery radishes, tender French beans, spring onions, and a zippy horseradish dressing, this salad brings a lively new personality to a beloved favourite. It’s easy, refreshing, and perfect for warm‑weather meals enjoyed outdoors with good company.
If you’re looking for a potato salad that still feels familiar but tastes wonderfully modern, this one might just become your new go‑to.
One of my favorite salads to make in the summer months, especially for the holidays, is Potato Salad. It just seems to go with everything! My mother made great potato salad. The best in my opinion. You can find her recipe here. It's simple and delicious. I have many fond memories of standing next to her and watching her put it together. She put a great deal of meticulous care into it. Simple ingredients put together in the most delicious way! We used to get an ice cream scooped ball, sitting nicely on a few lettuce leaves on our plates. Very pretty. Very good.
Once I got older I discovered that there were many ways to make potato salad. One version I particularly like comes from the Fanny Farmer cookery book. You make a French vinaigrette to infuse the warm potatoes with an extra added dimension of flavour. Then there are potato salads that use only a vinaigrette dressing, like the Barefoot Contessa's,another favourite of mine.
This recipe I am sharing today is not your mama's potato salad, nor is it even the Barefoot Contessa's. It's mine. And, dare I say it . . . . it's delicious.
It has a lovely creamy punchy dressing and is loaded with earthy new potatoes, lots of crisp red sliced radishes and crispy tender green beans, not to mention spring onions and microgreens. Altogether they make for a really pretty and tasty salad!
INGREDIENTS NEEDED
TO MAKE
NOT YOUR MAMA'S POTATO SALAD
Except for the microgreens there is nothing too terribly strange here.
For the salad:
- 2 1/2 pounds waxy new potatoes, such as charlotte, halved if large
- 5 or 6 radishes, trimmed and finely sliced
- 3 spring onions, trimmed and finely sliced
- 1/2 a punnet of mustard cress, trimmed (about 1/4 cup micro greens)
- a handful of French haricot green beans, trimmed and cut into 2 inch lengths
For the dressing:
- 2 TBS creamed horseradish (must be the creamed)
- juice of 1/2 lemon
- 4 TBS good olive oil
- 2 TBS French mayonnaise (any good mayonnaise will do)
NOTES ON INGREDIENTS
- You can use any new potato. I like them small, but you can use larger ones and then cut them into bite sized pieces when cooked. Peel or not as you desire.
- I love French Breakfast Radishes, but you can't always get them. Any bright crisp and fresh radish will do.
- Make sure your spring onions/scallions are really crisp and fresh.
- You can use mustard cress, broccoli sprouts, radish sprouts, baby arugula, etc. Anything which will add a touch of color and a peppery flavor.
- Try to use thinnish beans as they are the most tender.
- Don't use horseradish unless it is the creamed variety as it you risk overwhelming the other flavors.
- I like to use fresh lemon juice. (About 1 1/2 TBS)
- I like to use extra virgin olive oil for this salad.
- French Mayonnaise if you can get it has a lovely rich flavor. In any case, use a good quality mayonnaise.
HOW TO MAKE NOT YOUR MAMA'S POTATO SALAD
Like most salads, this is relatively simple and easy to make!
- Bring a large pan of salted water to the boil. (Make sure it is large enough to hold enough water to cover the potatoes completely.)
- Add the potatoes and simmer for 15 to 20 minutes, adding the green beans during the last five minutes of cooking. (Do NOT cook them at a rolling boil.)
- Drain well and then tip into a large salad bowl. (You can return them to the saucepan and shake them over the residual heat of the pan to really dry them out.)
- Whisk together the dressing ingredients and pour them over the potatoes and beans. Season with some sea salt and cracked black pepper and toss together. Leave to cool. (Taste and adjust seasoning as required.)
- Add the radishes, spring onions and cress, gently tossing all together. Serve at room temperature. (I don't add these fresh ingredients until the salad has completely cooled to room temperature and I would add them shortly before serving to help them maintain all of their color and freshness.)
HINTS AND TIPS FOR SUCCESS
Choose the right potatoes
Use waxy new potatoes such as Charlotte — they hold their shape and stay tender without turning mushy.
Cook the potatoes gently
Simmer, don’t boil aggressively. A gentle simmer for 15–20 minutes keeps them intact and creamy.
Add the green beans at the right moment for the best texture
Drop the haricot verts into the pot during the last five minutes of cooking so they stay crisp‑tender and bright.
Dress the potatoes while warm
Add sea salt and cracked black pepper right after dressing the warm potatoes — seasoning sticks better and tastes more balanced.
Let the salad cool before adding fresh veg
Radishes, spring onions, and mustard cress stay crisp and vibrant if you add them after the potatoes have cooled.
Serve at room temperature
This salad shines when served at room temp, which keeps the dressing silky and the vegetables fresh.
Use the freshest radishes you can find
Freshly picked radishes add a peppery crunch that lifts the whole salad. They’re “wonderfully tasty” when just harvested.
Don't skip the microgreens
Mustard cress (or microgreens) adds a gentle peppery note and a lovely bit of color — a small ingredient that makes a big difference.
FREQUENTLY ASKED QUESTIONS
WHAT MAKES THIS POTATO SALAD DIFFERENT?
WHAT KIND OF POTATOES WORK BEST IN THIS RECIPE?
Waxy new potatoes—like Charlotte potatoes—are ideal because they hold their shape beautifully and stay tender without becoming mushy. Any new potato will work well. You don't want to use a potato that is good for mashing as they tend to fall apart.
CAN I PREPARE THE POTATOES AHEAD OF TIME?
You can boil the potatoes ahead, but this particular recipe shines when the dressing is poured over warm potatoes, helping them absorb all that lovely flavor.
HOW SPICY IS THE HORSERADISH DRESSING?
The creamed horseradish adds a gentle warmth rather than a sharp heat. It’s balanced by lemon juice and olive oil, so the dressing stays bright and refreshing—not overpowering. Don't use regular grated horseradish it might be overwhelming.
CAN I SUBSTITUTE THE MUSTARD CRESS OR MICROGREENS?
Yes—any mild microgreen or tender herb (like pea shoots or baby arugula) will work. Mustard cress adds a peppery note, but the salad is flexible.
IS THIS POTATO SALAD BEST SERVED WARM OR COLD?
It’s best served at room temperature, which keeps the potatoes tender and lets the flavors shine.
WHAT CAN I SERVE WITH THIS POTATO SALAD?
It’s lovely with grilled meats, burgers, or simple summer fare. We enjoyed it al fresco with burgers and ice‑cold lemonade, which was perfect.
HOW MANY PEOPLE WILL THIS RECIPE SERVE?
The recipe makes enough for 4 to 5 servings, ideal for a small gathering or a cozy family meal. You can easily double it to serve more if you wish.
IS THIS SALAD EASY TO MAKE?
Absolutely. Its easy, refreshing, and incredibly moreish with simple steps and straightforward ingredients.
A FEW MORE POTATO SALAD RECIPES FOR YOU TO ENOY
Can you ever have too many recipes for potato salad? I think not!
INA GARTEN'S POTATO SALAD - A fresh, creamy twist on a classic—tender new potatoes folded into a light, tangy dressing made with mayonnaise, buttermilk, Dijon and whole‑grain mustard. A sprinkle of dill, crisp celery, and sweet red onion add brightness and crunch, creating a beautifully balanced salad that’s never heavy or gloopy. Simple, summery, and full of flavor, it’s the perfect small‑batch side for warm‑weather meals. This is a small-batch version that can easily be doubled.
AMISH POTATO SALAD - A creamy, sweet‑tangy, and wonderfully old‑fashioned version of potato salad, made with tender potatoes, plenty of boiled eggs, crisp celery, and a signature cooked dressing that gives it its classic flavor. It’s comforting, nostalgic, and perfect for summer gatherings—simple ingredients, beautiful texture, and that unmistakable Amish homestyle charm. This is a real favorite of ours.
Pin this delicious recipe to your Salad or Potato Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Four to Five servings
Not Your Mama's Potato Salad
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Easy to make, refreshing and probably quite different than anything your mother every made. This is incredibly moreish.
Ingredients
For the salad:
- 2 1/2 pounds waxy new potatoes, such as charlotte, halved if large
- 5 or 6 radishes, trimmed and finely sliced
- 3 spring onions, trimmed and finely sliced
- 1/2 a punnet of mustard cress, trimmed (about 1/4 cup micro greens)
- a handful of french haricot green beans, trimmed and cut into 2 inch lengths
For the dressing:
- 2 TBS creamed horseradish (must be the creamed)
- juice of 1/2 lemon
- 4 TBS good olive oil
- 2 TBS French mayonnaise (any good mayonnaise will do)
Instructions
- Bring a large pan of salted water to the boil.
- Add the potatoes and simmer for 15 to 20 minutes, adding the green beans during the last five minutes of cooking.
- Drain well and then tip into a large salad bowl.
- Whisk together the dressing ingredients and pour them over the potatoes and beans. Season with some sea salt and cracked black pepper and toss together. Leave to cool.
- Add the radishes, spring onions and cress, gently tossing all together. Serve at room temperature.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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