Tarheel Tater Salad
★★★★★ 1 vote5
2 1/2 lbclean, scrubbed new red potatoes
6 largeeggs, hard boiled
1 largevadalia onion (finely chopped)
1celery stalk (finely chopped)
3/4 cmayonnaise (or amount desired)
1/2 csour cream (or amount desired)
·salt and pepper (to taste)
How to Make Tarheel Tater Salad
- 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.
- 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.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- 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.