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Tangy Potato Salad

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Tangy Potato Salad




    Ingredients :

  • 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
  • Methods :

  • 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.
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