My Mama's Tater Salad Recipe

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My Mama's Tater Salad

Stephanie Fish


I learned to make this potato salad from my mother and I have passed the recipe along to my daughters.

We really never measured the ingredients, just threw them together. I have tried to approximate the measurements of the ingredients. Please add or subtract for the consistency and taste you prefer.

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45 Min


45 Min


4 medium
potatoes, unpeeled
eggs (any size)
1 c
mayonnaise (or miracle whip - whichever you prefer)
2 Tbsp
yellow mustard
salt & pepper - to taste
1/4 small
red onion, diced fine (optional)

Directions Step-By-Step

Boil potates on medium-high or high heat approximately 45 minutes or until they slide off of a fork when poked. Boil eggs approximately 30 minutes on medium high or high heat or until when held on a spoon they dry in less than 15 seconds.
Allow potatoes and eggs to cool, either on the stovetop, in a cold water bath or in the refrigerator.
When potatoes and eggs are cool, peel and shred the potatoes and eggs into a medium bowl. Add mayonnaise (or miracle whip), mustard, salt and pepper and stir til combined.
Refrigerate at least 1 hour, serve and enjoy!!
This recipe will feed 2 people. For 3 or more people, add 1-2 potatoes, 1-2 eggs per person and mayo (or miracle whip), mustard, salt and pepper to the desired consistency.

About this Recipe

Course/Dish: Potatoes, Potato Salads