tarheel tater salad
(1 rating)
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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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(1 rating)
yield
6 to 8
Ingredients For tarheel tater salad
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2 1/2 lbclean, scrubbed new red potatoes
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6 lgeggs, hard boiled
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1 lbbacon
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1 lgvadalia onion (finely chopped)
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1celery stalk (finely chopped)
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3/4 cmayonnaise (or amount desired)
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1/2 csour cream (or amount desired)
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salt and pepper (to taste)
How To Make tarheel tater salad
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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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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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3Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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