Tater Salad
Indulge in the timeless charm of Tater Salad, a classic potato salad recipe that’s a must-have at any barbecue, picnic, or family gathering. This creamy side dish starts with tender, perfectly cooked russet potatoes, combined with a tangy dressing made from mayonnaise, sour cream, yellow mustard, and a splash of white vinegar for that irresistible zip. Crispy celery, red onion, and dill pickles add a delightful crunch, while hard-boiled eggs and fresh parsley bring layers of flavor and freshness. Finished with a dusting of paprika for a pop of color, this potato salad is easy to prepare and even better after chilling, letting the flavors meld together. Whether you're hosting a summer cookout or looking for the perfect potluck contribution, this Tater Salad is bound to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds russet potatoes
- 1 cup mayonnaise
- 0.5 cup sour cream
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 2 celery stalks
- 0.5 red onion
- 4 hard-boiled eggs
- 3 dill pickles
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Place them in a large pot and cover with cold water. Add a pinch of salt to the water.
Bring the water to a boil over medium-high heat. Reduce the heat and simmer the potatoes for about 10-12 minutes, or until fork-tender. Drain and let them cool completely.
While the potatoes are cooling, dice the celery, red onion, and dill pickles into small, uniform pieces. Chop the hard-boiled eggs and parsley and set them aside.
In a large mixing bowl, combine the mayonnaise, sour cream, yellow mustard, white vinegar, paprika, kosher salt, and black pepper. Whisk together until smooth and well incorporated.
Once the potatoes are completely cooled, gently fold them into the dressing mixture. Add the celery, red onion, pickles, hard-boiled eggs, and parsley. Mix until everything is evenly coated.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the potato salad to a serving dish. For a final touch, sprinkle a little extra paprika over the top for garnish.
Cover and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 217.3 g | 279% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 1115 mg | 372% | |
| Sodium | 2334 mg | 101% | |
| Total Carbohydrate | 274.2 g | 100% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 27.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 476 mg | 37% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 5877 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
