Potato Salad with Cucumber and Red Bell Peppers

1. 1

   Add the diced potatoes in a large pot with lots of salted water.

2. 2

   Cover and bring to a boil over high heat.

3. 3

   Remove the lid, stir gently, then keep cooking over medium-high for about 9 minutes, until the potatoes become tender, but not falling apart.

4. 4

   Place them to a colander and rinse under cold water to stop cooking.

5. 5

   Set aside to drain.

6. 6

   In a small bowl, add the mayonnaise, salt, mustard, salt, pepper, and chives, whisk until well blended.

7. 7

   Add the potatoes, onion, sweet bell pepper and cucumber in a large bowl.

8. 8

   Drizzle the prepared dressing over the mixture and mix well.

9. 9

   Keep the salad refrigerate for at least half an hour.

10. 10

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.