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Tangy Potato Salad
Tangy Potato Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Tangy pickle potato salad: boiled potatoes and eggs mixed with mayo dressing.
Ingredients:
  • 4 potatoes
  • 4 eggs
  • 0.25 cup diced red onion
  • 0.25 cup diced dill pickles
  • 0.5 cup mayonnaise
  • 0.25 cup spicy mustard
  • 2 tablespoons chopped fresh chives
Instructions:
  • Bring two pots of water to a vigorous boil. Cook the potatoes in one pot and the eggs in the other for around 20 minutes or until the potatoes are semi-soft. Next, transfer the potatoes and eggs to a bowl of cold water to cool them down.
  • Dice the potatoes and place them in a large bowl. Halve the eggs, and separate the yolks into a different bowl. Dice the egg whites and add them to the potatoes. Combine the red onion and pickles with the potato mixture.
  • Combine mayonnaise, mustard, chives, black pepper, and egg yolks in a bowl and whisk until smooth. Gently fold the mayonnaise mixture into the potatoes until well coated; chill in the refrigerator for 10 to 15 minutes.

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