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: 20 mins
• Total Time: 40 mins
• Calories: 228 Calories

Ingredients

• 4 eggs
• 1 teaspoon ground black pepper
• ½ cup mayonnaise
• 2 tablespoons chopped fresh chives
• 4 potatoes
• ¼ cup diced red onion
• ¼ cup diced dill pickles
• ¼ cup spicy mustard

Recipe Instructions

Step 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.

Step 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.

Step 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.