Tater Salad

Tater Salad

6 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
WILLOW73
Recipe by  WILLOW73

“Warm tater salad is easy; just mix everything together when the taters are still warm. The mustard and turmeric are to taste, so just start with a little and keep adding until you get the flavor you're looking for. Also, the onions are optional in this recipe.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.

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Reviews (6)

Rate This Recipe
Annabanana
11

Annabanana

I think next time I will add some celery for some extra crunch. Also, it helps to salt and pepper.

JCKCS78
4

JCKCS78

This recipe really helped make my cookout great. Thanks for the great recipe.

HADHAFANG13
2

HADHAFANG13

The taste was really good - I used spicy deli style mustard instead (just my taste). I liked this because it didn't use a lot of mayo (blah!) I only gave it four stars because the egg boiling method did not work. Eggs came out runny and I didn't have time to make more, so I had to omit them from the recipe. bummer. Other than that, was very tasty. Thanks!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 409 cal
  • 20%
  • Fat
  • 24.8 g
  • 38%
  • Carbs
  • 41.5 g
  • 13%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 116 mg
  • 39%
  • Sodium
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Restaurant-Style Potato Salad

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