Blue & White Potato Salad With Chives |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A fun salad created for tailgating up at Penn State! Ingredients:
1 1/2 lbs blue potatoes, rinsed, scrubbed and cut in half |
1/2 lb fingerling potato, rinsed, scrubbed and cut in half |
1 cup mayonnaise |
1 garlic clove, minced |
3 tablespoons cider vinegar |
1 teaspoon dijon mustard |
3/4 cup celery, small dice |
4 hard-boiled egg whites, chopped |
1/2 cup fresh chives, finely sliced |
salt and pepper |
Directions:
1. Boil potatoes in salted water for about 15-20 minutes until fork tender. Rinse under cool water and cut into 1 inch cubes.
2. In a large mixing bowl, combine mayo, garlic, vinegar, mustard, and celery.
3. Add potatoes, egg whites and chive to bowl and stir gently to combine. Add salt and pepper as desired.
4. Refrigerate for at least 4-6 hours or overnight for best results.
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