Tangy Potato Salad

Name: Tangy Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 teaspoon salt; 2 tablespoons flour; 1 cup vinegar; 2 tablespoons yellow mustard; 1 cup sugar; 6 large potatoes; butter; milk; 1 onion (diced); 3 tablespoons sweet pickle relish; 4 hard-boiled eggs (chopped)

Eats Now Editorial Team · 577 kcal · Salads

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Tangy Potato Salad – a delicious recipe with eggs, salt, flour, vinegar, yellow mustard, sugar. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 eggs
1 teaspoon salt
2 tablespoons flour
1 cup vinegar
2 tablespoons yellow mustard
1 cup sugar
6 large potatoes
butter
milk
1 onion (diced)
3 tablespoons sweet pickle relish
4 hard-boiled eggs (chopped)

1
Mix together first 4 ingredients, cook until thick.
2
Take off of stove, add 2 T mustard and 1 cup sugar. Mix together and refrigerate or use right away for potato salad.
3
Mash potatoes adding butter and milk as though making thick, lumpy mashed potatoes.
4
Add mustard, sugar, onion, relish, boiled eggs and cooked dressing.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 eggs, 1 teaspoon salt, 2 tablespoons flour, 1 cup vinegar, and more.

Yes, Tangy Potato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
577 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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