Tangy Potato Salad
A successful culinary experiment! A potato salad designed for those who savor a robust and daring flavor.
Ingredients
- 4 potatoes
- 4 eggs
- ¼ cup diced red onion
- ¼ cup diced dill pickles
- ½ cup mayonnaise
- ¼ cup spicy mustard
- 2 tablespoons chopped fresh chives
- 1 teaspoon ground black pepper
Instructions
- 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.
Nutrition
Calories: 228kcalCarbohydrates: 22gProtein: 6gFat: 14gSaturated Fat: 2gCholesterol: 98mgSodium: 369mgPotassium: 502mgFiber: 3gSugar: 2gVitamin C: 22mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!