Mom'S Tater Salad – a delicious recipe with potatoes, eggs, mayo, onion, pickles, celery. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Boil potatoes until done (longer if you want smashed potato salad).
2
Hard-boil the eggs.
3
Skin potatoes and dice.
4
Cool eggs and chop.
5
Mix ingredients.
6
Add about a cup of pickle juice.
7
Add enough mayo, thoroughly mixing, so that salad is moist throughout. I had a hard time with that sentence.
8
Just make sure that there's no dry clumps of potatoes.
9
Some like to put mustard in their potato salad.
10
Go ahead if you want to mess up a great recipe.
11
Liberally add pepper.
12
Salt to taste.
13
Best if left in icebox overnight to allow flavors to ferment.
14
Serve small army with enough left over for several potato salad sandwiches.
480
kcal
Calories
3
g
Fat
98
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 lb. potatoes, 1 doz. eggs (Grade A large), 1 large jar mayo, 1 medium onion (Vidalia), and more.
Yes, Mom'S Tater Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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