tarheel tater salad
(1 RATING)
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!
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prep time
cook time
method
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yield
6 to 8
Ingredients
- 2 1/2 pounds clean, scrubbed new red potatoes
- 6 large eggs, hard boiled
- 1 pound bacon
- 1 large vadalia onion (finely chopped)
- 1 - celery stalk (finely chopped)
- 3/4 cup mayonnaise (or amount desired)
- 1/2 cup sour cream (or amount desired)
- - salt and pepper (to taste)
How To Make tarheel tater salad
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Step 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.
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Step 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.
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Step 3Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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