Tarheel Tater Salad

Tarheel Tater Salad Recipe

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Jenny Moretz

By
@Ladysteelers

I grew up eating and making the traditional southern potato salad. Tired of making the "same ole'-same ole" tater salad, I started trying different variations and when I made this fo my husband on Father's Day this year, we agreed this tater-salad deserved to be labeled Tarheel Tater Salad!

Rating:

★★★★★ 1 vote

Serves:
6 to 8

Ingredients

  • 2 1/2 lb
    clean, scrubbed new red potatoes
  • 6 large
    eggs, hard boiled
  • 1 lb
    bacon
  • 1 large
    vadalia onion (finely chopped)
  • 1
    celery stalk (finely chopped)
  • 3/4 c
    mayonnaise (or amount desired)
  • 1/2 c
    sour cream (or amount desired)
  • ·
    salt and pepper (to taste)

How to Make Tarheel Tater Salad

Step-by-Step

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
  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. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  4. Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.

Printable Recipe Card

About Tarheel Tater Salad

Course/Dish: Salads Potato Salads
Hashtag: #potato




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