Tangy Potato Salad

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Fill a large bowl with ice and cold water. Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until semi-soft, about 20 minutes. Transfer potatoes to the bowl of ice water until completely cool.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, place eggs in a separate saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Transfer eggs to the bowl of ice water until completely cool.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Dice potatoes; place in a large bowl. Peel and cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Stir red onion and pickles into potato mixture.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'Refrigerate potato salad before serving, 10 to 15 minutes.'}

📊 Nutrition Facts

Per serving (8 servings total)