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Monday, April 28, 2014

tater salad

We did not think we liked potato salad because neither of us really care for onions.  Last week we stopped at The Sergeant's diner on our way to the green house in Pall Mall.  The diner is near the Sgt. York Mill and home place. We shared the special that day which included potato salad and it was tasty except for the onions.  I ran across a recipe without onions and gave it a try.  It will be our new favorite thing to eat with grilled burgers!

Homestyle Potato Salad

5 medium potatoes (red potatoes taste the best)
8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
salt & pepper to taste
1/2 c. Mayonnaise (or Miracle Whip)
1/2 c. sour cream
2 Tbsp. sugar
mustard, to taste
1/2 c. sweet pickle relish (or 5 to 6 diced baby dill pickles, if you don't like it sweet)

Boil potatoes (do not peel) for about 40 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15-20 minutes or so).
Peel and dice potatoes AND 6 eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture.
Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
Refrigerate overnight (or at least 6-8 hours).

1 comment:

Jay said...

Tater's a brave new world!