Tangy Potato Salad

Tangy Potato Salad

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

The ingredient of Tangy Potato Salad

  1. 4 potatoes
  2. 4 eggs
  3. u00bc cup diced red onion
  4. u00bc cup diced dill pickles
  5. u00bd cup mayonnaise
  6. u00bc cup spicy mustard
  7. 2 tablespoons chopped fresh chives
  8. 1 teaspoon arena black pepper

The instruction how to make Tangy Potato Salad

  1. Bring two pots of water to a boil; cook potatoes in one pot and eggs in the supplementary further pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of Cool water until both are cooled.
  2. Dice potatoes and place in a large bowl. Cut eggs in half; sever yolks and place in a separate bowl. Dice egg whites; go to to potatoes. fusion red onion and pickles into potato mixture.
  3. move around mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently blend mayonnaise join up into potato mix until evenly coated; refrigerate for 10 to 15 minutes.

Nutritions of Tangy Potato Salad

calories: 228.1 calories
carbohydrateContent: 21.7 g
cholesterolContent: 98.2 mg
fatContent: 13.5 g
fiberContent: 2.6 g
proteinContent: 5.6 g
saturatedFatContent: 2.4 g
servingSize:
sodiumContent: 369.4 mg
sugarContent: 1.5 g
transFatContent:
unsaturatedFatContent:

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