A refreshing and tangy potato salad featuring creamy dressing and boiled eggs, perfect for picnics or as a side dish.
Ingredients
2 pounds Potatoes
4 large Eggs
1 medium Red onion
1/2 cup Pickles
1 cup Mayonnaise
2 tablespoons Mustard
2 tablespoons Chives
to taste Black pepper
Method
Begin by preparing a large bowl filled with icy water. In a sizable pot, add your diced potatoes and cover them with salted water. Bring it to a vigorous boil, then reduce the heat and let the potatoes simmer for around 20 minutes until they are tender yet firm. After cooking, transfer the potatoes to the ice water to cool them down quickly.
While the potatoes are cooling, take another pot and add the eggs, covering them with water. Bring this to a boil, then remove from heat and allow the eggs to sit in the hot water for about 15 minutes. Once done, place them in the ice water to cool.
After the potatoes have cooled, chop them into small cubes and transfer them into a large mixing bowl. Peel the cooled eggs, slice them in half, and separate the yolks into another bowl. Dice the egg whites and add them to the potatoes along with finely chopped red onion and pickles.
In the bowl containing the egg yolks, mix in mayonnaise, mustard, minced chives, and a dash of black pepper. Whisk this mixture until it is creamy and smooth. Gently fold this dressing into the potato mixture, ensuring all the ingredients are evenly coated.
Refrigerate the potato salad for 10 to 15 minutes before serving to allow the flavors to meld beautifully.
