Tarheel Tater Salad Recipe

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Tarheel Tater Salad

Jenny Moretz


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 vote
6 to 8


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


1Bring 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.
2Place 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.
3Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4Chop 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.

About this Recipe

Course/Dish: Salads, Potato Salads
Hashtag: #potato