Tangy potato salad


Side dish today, October 25, 2016
Delicious and really tasty potato salad, great for poultry and meat.
8 servings

  • 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

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.

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.

Nutritional notes:
Calories per serving 228
Carbs per serving 21.7 g

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