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Blue & White Potato Salad With Chives

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“A fun salad created for tailgating up at Penn State!”
READY IN:
50mins
SERVES:
8
UNITS:
US

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.

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