No fuss tater salad

1. 1

   Peel and boil 4-6 large russet taters until fork tender.

2. 2

   Cut the taters in halves or thirds.

3. 3

   Drain.

4. 4

   Mash once or twice, (your preference).

5. 5

   In a separate bowl, combine, mayo, mustard, dill, cayenne, SnP, Roasted garlic, 3 Tablespoons of sweet relish.

6. 6

   After taters are done, fold sauce into taters.

7. 7

   (I recommend a separate bowl for the sauce so you don't put in too much.)

8. 8

   I chop and add green onions, roasted garlic and sometimes black olives, throw those in with the taters.

9. 9

   LAST - I add salt and pepper to taste, cut up boiled eggs, sprinkle paprika over it, let it sit in the fridge for a few hours, then serve!

10. 10

    You can always adjust everything and try something new to add!

* Per serving · 4 servings · Values may vary.

No additional tips available.