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Ingredients
| russet potatoes: 8 whole potatoes (peeled and cubed) |
| eggs: 4 |
| regular mayonnaise: 1 cup |
| yellow mustard: 2 Tbl |
| ground turmeric: 1 Tbl |
| onions: 1 (chopped) |
Tater Salad
Credit: AllRecipes
User rating:
"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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Prep Time
25 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
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.