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Tater Salad

Tater Salad

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
WILLOW73

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 {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Annabanana
11

Annabanana

7/22/2008

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

JCKCS78
4

JCKCS78

4/14/2006

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

Robert AndTeresa Cline
2

Robert AndTeresa Cline

7/13/2011

I also add chopped celery and pickle relish for taste and texture, also try topping with a little paprika before seaving for color.

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