- 4 potatoes
- 4 eggs
- 1/4 cup diced red onion
- 1/4 cup diced dill pickles
- 1/2 cup mayonnaise
- 1/4 cup spicy mustard
- 2 tablespoons chopped fresh chives
- 1 teaspoon ground black pepper
- 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.
05/24/2018
recipepes.com
Tangy Potato Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
