Tater Salad Recipes

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UNCLE JEFF'S TATER SALAD

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11



Uncle Jeff's Tater Salad image

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
  • Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
  • Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

2 pounds baby red bliss potatoes, halved or quartered
Kosher salt
1/4 cup white vinegar
2 ribs celery, diced
1/2 small red onion, minced
1/2 cup mayonnaise
1/4 cup pickled relish
2 tablespoons whole grain mustard
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Freshly ground black pepper

PAT'S BEST 'TATER SALAD (POTATO SALAD)

This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.

Provided by Bone Man

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 12



Pat's Best 'tater Salad (Potato Salad) image

Steps:

  • After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
  • Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
  • Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
  • Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
  • Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
  • NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

6 large eggs, hard-boiled
2 tablespoons prepared yellow mustard
4 tablespoons ranch salad dressing
1 tablespoon Italian salad dressing
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1 cup Hellmann's mayonnaise
1 cup sweet pickle relish, drained
2 stalks celery, diced
1 teaspoon dried dill weed
1 teaspoon paprika
10 medium new potatoes, boiled

SOUTHERN POTATO SALAD

This potato salad with a southern twist is perfect for a church supper or potluck. The pickles add extra sweetness. -Gene Pitts, Wilsonville, Alabama

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 8



Southern Potato Salad image

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; refrigerate until cold. Add eggs, onions and pickles; toss well. Stir in mustard, celery seed and mayonnaise. Season with salt and pepper; mix well. Refrigerate until serving.

Nutrition Facts : Calories 377 calories, Fat 26g fat (4g saturated fat), Cholesterol 169mg cholesterol, Sodium 275mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 8g protein.

5 medium potatoes, peeled and cubed
6 hard-boiled large eggs, chopped
1/2 cup thinly sliced green onions
1/4 cup chopped sweet pickles
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup mayonnaise
Salt and pepper to taste

GERMAN TATER TOT® POTATO SALAD

While this recipe may upset a few Germans, it's a risk I'm willing to take. Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you're a fan of Tater Tots®, you'll find this salad to be spectacular in taste, texture, and appearance. Plus, there's no peeling, slicing, or boiling necessary!

Provided by Chef John

Time 55m

Yield 8

Number Of Ingredients 10



German Tater Tot® Potato Salad image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
  • Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
  • Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
  • Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
  • Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
  • Remove Tater Tots® from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 29.9 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 852.3 mg, Sugar 4.6 g

canola oil cooking spray
1 (28 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
1 (8 ounce) package bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
2 tablespoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, or more to taste
⅓ cup apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

TANGY TATER SALAD

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11



Tangy Tater Salad image

Steps:

  • Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
  • Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

4 pounds red potatoes, washed and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, chopped
3 tablespoons chopped pickled jalapenos
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup white wine vinegar

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