Blue & White Potato Salad With Chives
- 1 12 lbs blue potatoes, rinsed, scrubbed and cut in half
- 12 lb fingerling potato, rinsed, scrubbed and cut in half
- 1 cup mayonnaise
- 1 garlic clove, minced
- 3 tablespoons cider vinegar
- 1 teaspoon Dijon mustard
- 34 cup celery, small dice
- 4 hard-boiled egg whites, chopped
- 12 cup fresh chives, finely sliced
- salt and pepper
- 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.
potatoes, fingerling potato, mayonnaise, garlic, cider vinegar, mustard, celery, egg whites, fresh chives, salt
Taken from www.food.com/recipe/blue-white-potato-salad-with-chives-257261 (may not work)