Tangy Potato Salad

Ingredients

• potatoes
• large eggs
• 1/4 cup diced red onion
• 1/4 cup diced dill pickles
• 1/2 cup mayonnaise
• 1/4 cup spicy mustard
• tablespoon schopped fresh chives
• teaspoon ground black pepper

Instructions

1. 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. 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. 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. Add mayonnaise, mustard, chives, and black pepper to egg yolks; whisk until smooth. Gently stir mayonnaise mixture into potato mixture until evenly coated.
5. Refrigerate potato salad before serving, 10 to 15 minutes.