Tangy Potato Salad Recipe

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Tangy Potato Salad
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Ingredients:

Directions:

  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.
  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.
  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 189.56 Kcal (794 kJ)
Calories from fat 115.56 Kcal
% Daily Value*
Total Fat 12.84g 20%
Cholesterol 87.62mg 29%
Sodium 282mg 12%
Potassium 280.35mg 6%
Total Carbs 14.54g 5%
Sugars 3.22g 13%
Dietary Fiber 2.42g 10%
Protein 4.75g 10%
Vitamin C 2.3mg 4%
Vitamin A 0.7mg 22%
Iron 1.3mg 7%
Calcium 42.4mg 4%
Amount Per 100 g
Calories 159.24 Kcal (667 kJ)
Calories from fat 97.08 Kcal
% Daily Value*
Total Fat 10.79g 20%
Cholesterol 73.6mg 29%
Sodium 236.9mg 12%
Potassium 235.51mg 6%
Total Carbs 12.22g 5%
Sugars 2.7g 13%
Dietary Fiber 2.04g 10%
Protein 3.99g 10%
Vitamin C 1.9mg 4%
Vitamin A 0.5mg 22%
Iron 1.1mg 7%
Calcium 35.6mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.4
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free

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