Tangy Potato Salad

Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 228 Calories

Ingredients

• 4 eggs
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh chives
• 4 potatoes
• 0.25 cup diced red onion
• 0.5 cup mayonnaise
• 0.25 cup diced dill pickles
• 0.25 cup spicy mustard

Recipe Instructions

Step 1

Bring 2 pots of water to a boil; cook potatoes in 1 pot and eggs in the other pot until potatoes are semi-soft and eggs are hard-boiled, about 20 minutes. Transfer potatoes and eggs to a large bowl of ice water until both are completely cool.

Step 2

Dice potatoes and place in a large bowl. Peel, then 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.

Step 3

Whisk together mayonnaise, mustard, chives, black pepper, and egg yolks in a medium bowl until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated.

Step 4

Refrigerate potato salad before serving, 10 to 15 minutes.