Real Recipes From Real Home Cooks ®

tarheel tater salad

(1 rating)
Recipe by
Jenny Moretz
Pinnacle, NC

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!

(1 rating)
yield 6 to 8

Ingredients For tarheel tater salad

  • 2 1/2 lb
    clean, scrubbed new red potatoes
  • 6 lg
    eggs, hard boiled
  • 1 lb
  • 1 lg
    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

  • 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.

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