Olie's Tater Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
8 large russet potatoes8 large eggs1/2 C red peppers, chopped1/2 C green peppers, chopped2 stalks celery, chopped or sliced1 C sweet onion, chopped1 C Dill pickles, chopped like relish1 C Mayonnaise (light mayo doesn't taste the same)1/4 C Yellow Mustard1 tsp Salt1/2 tsp Black Pepper1 tbsp Celery Seed
Put potatoes in large pot; place eggs on top of potatoes; fill pan with cold water until eggs are 1 inch below the water level. Place on burner and heat on high until boiling begins; turn down to medium high and start timer for 12 minutes. When timer goes off, take eggs out and cool in cold water; leaving potatoes to boil for about 10 to 15 more minutes. While all this is cooking, chop all vegetables and place in large plastic bowl; add other ingredients available and mix well; refrigerate. When potatoes are done, let cool. While potatoes are cooling, peel and finely chop eggs and add to vegetable mixture; refrigerate. Peel cooled potatoes and cut into bite size pieces; add to mixture; mix very well. Add more seasonings to taste. Makes about 24 half cup servings.
Number of Servings: 24
Recipe submitted by SparkPeople user HURRICANELAURIE.
Number of Servings: 24
Recipe submitted by SparkPeople user HURRICANELAURIE.
Nutritional Info Amount Per Serving
- Calories: 188.2
- Total Fat: 8.6 g
- Cholesterol: 73.4 mg
- Sodium: 281.2 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.2 g
- Protein: 5.0 g
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