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Ingredients
| russet potatoes: 10 whole potatoes |
| eggs: 5 |
| onions: 1 (finely chopped) |
| Miracle Whip: 1 1/2 cups |
| yellow mustard: 2 Tbl |
| sweet pickle relish: 4 oz |
| apple cider vinegar: 3 Tbl |
| salt: 1 1/2 tsp |
| black pepper: 1/2 tsp (to taste) |
Old School Hoosier Tator Salad
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
14 serving(s)
Tags
- Hard boil the eggs in a pot half full of water.
- While the eggs are boiling peel and cube the potatoes into 1 inch chunks.
- When the eggs have boiled for 10 minutes set them in the sink or in a bowl of cold water to cool.
- Place fresh water in the pot and start the potatoes to boiling. The potatoes will need to cook about 25 to 30 minutes until soft when stuck with a fork.
- While the potatoes are cooking, the eggs can be peeled out of their shells and sliced and placed in a medium to large bowl.
- Drain the water off of the potatoes and place in the bowl as well.
- Add all other ingredients in the bowl as well and beat for about a minute with an electric mixer until the salad is thoroughly mixed and has a smooth texture.
- Taste the salad to your liking and see if anything needs added, my family likes a tarter salad so we always add a little more vinegar and relish than is listed. Then set in the fridge to chill for about an hour and enjoy.