Tangy Potato Salad2 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 50 min
“A food experiment gone right! A potato salad for those of us who prefer a bold taste.” - by Greenleafwolf
Original recipe yields 8 servings
- 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.
- 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.
- 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.
Amount Per Serving (8 total)
- 228 cal
- 13.5 g
- 21.7 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"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 o..." See moref spicy mustard because i prefer dijon. added celery for the perfect crunch. you don't need any other recipe...this is truly perfection!"
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