Tangy Potato Salad

Tangy Potato Salad

8
Greenleafwolf 0

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

Ingredients

50 m servings 228 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 228 kcal
  • 11%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 369 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

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  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

8
  1. 9 Ratings

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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 ins...

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

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.

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

This has become the absolute best potato salad I have ever made. We both loved it. I used French's new sweet mustard and it has become my favorite mustard. Do not change a thing. Fantastic.

As a general rule I hate potato salad, but I always have to have a taste when it's available because every few years or so there is that one that gets it right and I love it. Anyway, this is tha...

I thought the dressing was too thin. It barely coated the potatoes. The taste wasn't great, either.

Excellent! I used half yellow mustard and half Dijon. My hubby doesn't even like potatoe salad, but he had 3 helpings of this and called dibs on any leftovers (there weren't any).