Tangy Potato Salad

Tangy Potato Salad

5 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    50 m
Greenleafwolf
Recipe by  Greenleafwolf

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (5)

Rate This Recipe
d212
9

d212

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

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

Debbi
0

Debbi

Heck yes this is a keeper in fact we are making it 4 4th of July!!!!thank you Greenleafwolf:)

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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