Tangy Potato Salad


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

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
50 mins
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.

  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.

Nutrition Facts (per serving)

228 Calories
14g Fat
22g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 228
% Daily Value *
Total Fat 14g 17%
Saturated Fat 2g 12%
Cholesterol 98mg 33%
Sodium 369mg 16%
Total Carbohydrate 22g 8%
Dietary Fiber 3g 9%
Total Sugars 2g
Protein 6g
Vitamin C 22mg 110%
Calcium 31mg 2%
Iron 1mg 8%
Potassium 502mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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