Blue & White Potato Salad With Chives

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Total Time
50mins
Prep 30 mins
Cook 20 mins

A fun salad created for tailgating up at Penn State!

Ingredients Nutrition

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.