Quick & Easy Tater Salad


Here's a delicious and easy potato salad recipe.


Nothing says summer quite like a barbeque and what barbeque would be complete without some delicious potato salad. Now, you can always swing into your local grocer’s deli if you’re in a hurry, but if you’re anything like me you probably wonder just how long their salads have been sitting in the case. I guess, that’s why I always prefer making my own, and thankfully, it’s easy.


Let’s Gather The Ingredients


This looks good enough to eat.

Yum, I love a good potato salad!

Potato salad is a snap to make, and the only real secret is making sure the potatoes aren’t overcooked. In today’s recipe, I’m using up the Dutch Baby Yellow Potatoes I had leftover when I made Fried Veggie Hash Browns the other day (see recipe here).



For today’s recipe, we’ll need:



Hard Boiled Eggs

Sweet Onion

Fresh Celery

Dill Pickles (optional)

Any favorite mustard should work.

I use these tried and true standbys for my potato salad dressing.


Miracle Whip



Paprika (Use smoked paprika if you’ve got it.)

Salt and Pepper To Taste




Cook on medium high for about 10-20 minutes.

I boiled up about a dozen baby potatoes for a 2-3 serving salad.

Start by boiling the potatoes. I prefer red or yellow potatoes in my potato salad for their texture. I usually figure on 1 regular-sized potato per person, which roughly equates to 4-6 baby potatoes per person. In today’s recipe I used about 12 baby potatoes. Leave the skins on them, rinse in water, and then boil for about 10-20 minutes. Baby potatoes or cut potatoes take less time than larger whole or chunked potatoes. For best results, use or cut similar sizes so they cook evenly. You can always test for doneness with a fork. If the fork goes in easy, they’re done. When done, rinse in cold water, drain and then put in a bowl in the refrigerator to cool.


Cool in the refrigerator after cooking.

To "hard boil" bring eggs to a boil then reduce heat to slow boil for 10 minutes.

Next, boil your eggs.  To speed things along this can be done at the same time as the potatoes. I usually figure on about a half an egg to a full egg per person. In today’s recipe, I used two.


If you haven’t hard-boiled eggs before, there’s several ways to go. My favorite: I put the eggs in a small pan and add enough cold water to cover them. Then I turn the heat to high. As soon as the water comes to a boil, I reduce the heat to medium and set the timer for 10 minutes. When the 10 minutes are up, the eggs should be cooked. Without dumping the hot water, set your pan in the sink, and then turn on the cold tap and run the water into it for a minute or so. You just want it all to cool down enough to handle.  Now, drain the eggs and place in the refrigerator to cool.


The potatoes and eggs will generally take an hour or so to cool completely, but you can mix up your salad long before that and just put it back in the refrigerator.


When you’re ready to put it all together, chop the potatoes and eggs into bite-sized pieces and place in a serving bowl.


This potato salad is going to be good!

Chop roughly equal portions of celery and sweet onion.

Add chopped celery and onion. In today’s recipe, I added about 3/4 cup of each, but do what looks right for your quantity of potato.


Sometimes, I also add my favorite chopped dill pickles to my salad. For its convenience, some might prefer relish, but I like the flavor of whole dills better.


Stir everything and then add spices.

I like both mayo and Miracle Whip in my dressing. Use roughly equal proportions.

Add equal portions of mayo and miracle whip. It’s easy to over do this so start with less and then add more if you need it. For today’s recipe I used about 1/4 cup of each. I realize some will prefer one or the other of these condiments, but I like the combined flavor for my potato salad. I also add just a teaspoon or two of mustard (i.e. a good squirt). Standard yellow mustard works well, but any of your favorites would also do.


Sometimes I add dill pickles to my potato salad.

Add dill, salt and pepper, then stir. Now, sprinkle paprika over the top.

Finally, sprinkle some dill, salt, and pepper over the top. Mix well and sprinkle a little paprika over everything. Cool in the refrigerator until you’re ready to serve. This salad goes great with almost any summer meal, but it is so good you may want to skip the rest and have it all by itself.





If you enjoyed this recipe you may want to read:
How To Grill Fresh Salmon
Portabellas:  No More Gut Bombs For Me
Or for more recipe ideas visit our new Recipe page by clicking here.



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