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.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Taste and adjust seasoning with additional salt or pepper, if needed.

Step 7

Transfer the potato salad to a serving dish. For a final touch, sprinkle a little extra paprika over the top for garnish.

Step 8

Cover and refrigerate for at least 1 hour to allow the flavors to meld together. Serve chilled.

Nutrition Facts

Serving size	1763.6 grams (1763.6g)

Amount per serving	% Daily Value*
Calories	3216

Total Fat 217.30g	279%
Saturated Fat 37.60g	188%
Polyunsaturated Fat 3.60g
Cholesterol 1115mg	372%
Sodium 2334mg	101%
Total Carbohydrate 274.20g	100%
Dietary Fiber 20.30g	73%
Total Sugars 27.30g
Protein 58.20g	116%

Vitamin D 200IU	1000%
Calcium 476mg	37%
Iron 16mg	88%
Potassium 5877mg	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.

Source of Calories

Fat: 59.5%

Protein: 7.1%

Carbs: 33.4%