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Tater Salad

Rated as 4.29 out of 5 Stars
0

"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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Ingredients

45 m servings 409
Original recipe yields 8 servings

Directions

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  1. 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.
  2. 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.
  3. 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.

Nutrition Facts


Per Serving: 409 calories; 24.8 41.5 7.1 103 245 Full nutrition

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Reviews

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I think next time I will add some celery for some extra crunch. Also, it helps to salt and pepper.

This recipe really helped make my cookout great. Thanks for the great recipe.

I also add chopped celery and pickle relish for taste and texture, also try topping with a little paprika before seaving for color.

The taste was really good - I used spicy deli style mustard instead (just my taste). I liked this because it didn't use a lot of mayo (blah!) I only gave it four stars because the egg boiling me...

This tasted sooo good. My sister came to visit when I was eating this and kep stealing some off my plate. I have given her the recipe too.

Tried this out on guests during a cookout and it vanished. They loved it and so did I. It needed a little green so I chopped an equal amount of bell pepper and pimientos. Excellent!

With the addition of 2 tsp of white and 1/2 cup of mustard a group of Baptist church goers have not stopped raving.