Tater Salad recipe

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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

Nutrition Info

409.2 calories
carbohydrate: 41.5 g
cholesterol: 103.4 mg
fat: 24.8 g
fiber: 4 g
protein: 7.1 g
saturatedFat: 4.1 g
servingSize: -
sodium: 245.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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