Our family tater salad recipe. I mean, it’s not a salad per se, but it’s a classic. Add fried chicken and it’s a picnic!
Ingredients
- 9 cups red potatoes (1 small bag)
- ½ onion, diced
- ½ cup celery, diced
- ¼ cup green relish
- 3 hard-boiled eggs (but not too hard, that’s cruel), chopped
- 1 clove garlic, minced
- ¾ cup sour cream
- ⅓ cup mayonnaise (Hellmann’s, please)
- 2 tbsp parsley
- 1 tsp dry mustard
- ¾ tbsp salt, or to taste
- ¼ tsp black pepper, or to taste
Method
Cut the potatoes into bite-size pieces. Boil them in well-salted water until a knife slides in and out easily, about 8 minutes. Drain and let them cool.
Put the cooled potatoes in a bowl with the eggs, celery, relish, onion, and garlic.
In a separate bowl, stir the mayo, sour cream, parsley, mustard, salt, and pepper together well.
Pour the dressing over the potatoes and fold gently to coat, so the potatoes don’t break up. Chill for at least 30 minutes.