Olie's Tater Salad
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Olie's Tater Salad calories by ingredient
Introduction
This is the only potato salad my daughter will eat. This is my mother's personal recipe that was handed down to me. Tastes great warm, but even better after being in the fridge for 24 hours! This is the only potato salad my daughter will eat. This is my mother's personal recipe that was handed down to me. Tastes great warm, but even better after being in the fridge for 24 hours!Number of Servings: 24
Ingredients
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8 large russet potatoes
8 large eggs
1/2 C red peppers, chopped
1/2 C green peppers, chopped
2 stalks celery, chopped or sliced
1 C sweet onion, chopped
1 C Dill pickles, chopped like relish
1 C Mayonnaise (light mayo doesn't taste the same)
1/4 C Yellow Mustard
1 tsp Salt
1/2 tsp Black Pepper
1 tbsp Celery Seed
Directions
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.