Tangy Potato Salad

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

Step: 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.

Step: 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.

Step: 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.

Per Serving: 228 calories; protein 5.6g; carbohydrates 21.7g; fat 13.5g; cholesterol 98.2mg; sodium 369.4mg.

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