Blue & White Potato Salad With Chives
"A fun salad created for tailgating up at Penn State!"
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1 1⁄2 lbs blue potatoes, rinsed, scrubbed and cut in half
- 1⁄2 lb fingerling potato, rinsed, scrubbed and cut in half
- 1 cup mayonnaise
- 1 garlic clove, minced
- 3 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 3⁄4 cup celery, small dice
- 4 hard-boiled egg whites, chopped
- 1⁄2 cup fresh chives, finely sliced
- salt and pepper
directions
- Boil potatoes in salted water for about 15-20 minutes until fork tender. Rinse under cool water and cut into 1 inch cubes.
- In a large mixing bowl, combine mayo, garlic, vinegar, mustard, and celery.
- Add potatoes, egg whites and chive to bowl and stir gently to combine. Add salt and pepper as desired.
- Refrigerate for at least 4-6 hours or overnight for best results.
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RECIPE SUBMITTED BY
I have the somewhat ironic distinction of not only being a registered dietitian, but also a graduate of culinary school. Needless to say, my two sides often "fight" when it comes to cooking. I try to compromise and make everything healthy without losing too much flavor. I keep everything in check by participating in my other hobby, long-distance running. While others may eat to run, I usually run to eat!
