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Tangy Potato Salad

Tangy Potato Salad

  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    50 m
Greenleafwolf

Greenleafwolf

A food experiment gone right! A potato salad for those of us who prefer a bold taste.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
  2. Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
  3. Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.
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Reviews

d212
9

d212

3/17/2013

perfection! i added sweet onion didn't have dill pickles...so I added a tablespoon of sweet relish didn't have chives...but hope to grow them this summer and will try with chives. used dijon instead of spicy mustard because i prefer dijon. added celery for the perfect crunch. you don't need any other recipe...this is truly perfection!

Baking Nana
7

Baking Nana

2/2/2013

Hubby loves mustard and he loved this potato salad. You can certainly add celery for crunch and olives for contrast. Thanks.

S.E.
1

S.E.

8/27/2014

I never had chives in potato salad before, but it was a nice change. Other than that, this is very close to the potato salad I make, except I use sweet pickles, yellow mustard, and add celery.

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