Tangy Potato Salad

Tangy Potato Salad

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

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

Recipe Instructions

Step 1
Refrigerate potato salad before serving, 10 to 15 minutes.
Step 2
Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.
Step 3
Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.
Step 4
Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.
Step 5
Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.

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

Categories

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