Tater Salad
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"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."
Original recipe yield: 8 servings.
- Prep Time:
- 25 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 8
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INGREDIENTS:
- 8 potatoes, peeled and cubed
- 4 eggs
- 1 cup mayonnaise
- 2 tablespoons prepared mustard
- 1 tablespoon ground turmeric
- 1 onion, chopped
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DIRECTIONS:
- 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.
- 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.
- 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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