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Ingredients
- 3 lb. raw Yukon gold potatoes, diced
- 5 Tbs cider vinegar
- 1 medium red onion, chopped
- 1 rib celery, chopped (about 1/2 cup)
- 3 bread-and-butter pickle spears, chopped (about 1/2 cup)
- 3 large eggs, hard-boiled, chopped
- 1 cup mayonnaise
- 3 Tbs dijon mustard
- 3 Tbs chopped chives
- Salt and pepper
Preparation
Step 1
Place potatoes in a pot; cover with cold water by 1 inch. Bring to a boil; cook until fork-tender, 5-7 minutes; drain. Gently toss in a large bowl with 3 Tbs cider vinegar. Let cool slightly.
Gently mix onion, celery, pickles and eggs into bowl with potatoes. Whisk mayonnaise, mustard, chives and remaining 2 Tbs cider vinegar. Season with salt and pepper. Pour over potatoes; toss gently. Cover and chill for at least 5 hours.