And They Call It Tater Salad!

I love potatoes anyway you can fix them.  It is no wonder that I love this recipe for potato salad because it combines some of my favorite ingredients into a dish relished by my family and friends.  And it is easy to make;  you can vary the amounts of any of the ingredients according to taste.

  • 6 large russet potatoes, peeled & diced into ½ inch cubes
  • 4 hardboiled eggs, diced
  • 1 Cup chopped onions
  • ¼ Cup Pickle relish
  • 1 Cup Mayonnaise
  • 2 Tbsp. mustard
  • 1 tsp. celery salt
  • ½ tsp. salt
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • Paprika

Place potatoes in a pan.  Add 2 Tbsp. vinegar and water to cover. (I use the vinegar from my jar of pickled jalapeno slices to give it a very subtle kick.) Bring to a boil and cook for 20 minutes.  Test the doneness of the potatoes by removing one cube from the pan and piercing it with a fork.  The outside should be firm but the inside tender.  If not, cook a little longer.  These potatoes will not just fall apart.  They will hold their shape.

While the potatoes are cooking combine the remaining ingredients (except the paprika) in the bottom of a large steel mixing bowl stirring well.

When the potatoes are done, drain water completely and cool in the strainer for about 2 minutes.  Then while still hot add to the mixture in the bowl and stir. Sprinkle the top with paprika and cool for at least 3 hours in the fridge.


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