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Tangy Potato Salad

Greenleafwolf

"A food experiment gone right! A potato salad for those of us who prefer a bold taste."
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Ingredients

50 m servings 228 cals
Original recipe yields 8 servings

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Directions

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  • Prep

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  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.
  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.
  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 228 calories; 13.5 g fat; 21.7 g carbohydrates; 5.6 g protein; 98 mg cholesterol; 369 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

perfection! i added sweet onion didn't have dill pickles...so I added a tablespoon of sweet relish didn't have chives...but hope to grow them this summer and will try with chives. used dijon ins...

Most helpful critical review

I feel like that amount of mustard was too much. I used less than that and it was a little overpowering. I didn't have red onion so I didn't add that. I had to use more mayonnaise than the recip...

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perfection! i added sweet onion didn't have dill pickles...so I added a tablespoon of sweet relish didn't have chives...but hope to grow them this summer and will try with chives. used dijon ins...

Hubby loves mustard and he loved this potato salad. You can certainly add celery for crunch and olives for contrast. Thanks.

I never had chives in potato salad before, but it was a nice change. Other than that, this is very close to the potato salad I make, except I use sweet pickles, yellow mustard, and add celery.

Heck yes this is a keeper in fact we are making it 4 4th of July!!!!thank you Greenleafwolf:)

Delicious! I used red potatoes, which I cubed before boiling. Since we only had regular yellow mustard, I used that but also added whole grain dijon mustard and a little dill pickle juice. I'...

I feel like that amount of mustard was too much. I used less than that and it was a little overpowering. I didn't have red onion so I didn't add that. I had to use more mayonnaise than the recip...

this was good. we usually dont care for potatoe salad, but we were asked to bring some to a family get together. no left overs is always a good sign.

I added extra pickles and a little more mayo. I also added about a Tbsp of safflower oil to the mixture to make to creamier. turned out amazing! The only thing I would do differently, is cubing ...

This has become the absolute best potato salad I have ever made. We both loved it. I used French's new sweet mustard and it has become my favorite mustard. Do not change a thing. Fantastic.