April brings signs of spring, Easter gatherings, and lighter meals that still feel comforting. For this month’s Newport Food Pantry recipe, we’re sharing a deviled egg–style potato salad that combines two classic favorites into one easy, shareable dish.
This recipe is simple to prepare, budget friendly, and perfect as a side dish or a light meal. It’s creamy, flavorful, and flexible, with plenty of ways to make it your own using ingredients you may already have at home or commonly receive at the food pantry.
Ingredients: (For 6 adult-sized servings)
- 2 pounds potatoes, peeled and cut into bite-sized pieces
(Russet or red potatoes work well.)
- 6 large eggs
- 1/2 to 3/4 cup mayonnaise
(Use what you have. You can start with less and add more as needed.)
- 1 1/2 tbs yellow or Dijon mustard
- 1/2 tsp paprika
(Optional, but very classic.)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 cup onion, finely chopped
(Red or yellow onion both work. Onion powder can be used instead.)
- Optional additions:
Chopped celery or pickles
Sweet or dill relish
Frozen peas (thawed)
A splash of vinegar or lemon juice
Directions:
- Place the chopped potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork tender, about 12–15 minutes. Drain and let cool slightly.
- While the potatoes cook, place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and cool under cold water. Peel the eggs.
- Separate the egg yolks from the whites. Chop the egg whites and set aside.
- In a large bowl, mash the egg yolks with the mayonnaise, mustard, paprika, salt, and pepper until smooth and creamy.
- Add the cooked potatoes, chopped egg whites, onion, and any optional add-ins you like. Gently stir until everything is well coated. Be careful not to overmix.
- Taste and adjust seasoning. Add more mustard, salt, or a splash of vinegar or lemon juice if you’d like a little extra tang.
- Cover and refrigerate for at least 30 minutes before serving to let the flavors come together.
Serve chilled or slightly cool. This potato salad is perfect for spring meals, potlucks, and Easter celebrations, and it stores well in the refrigerator for several days.
Enjoy!
