Not Yo Mamas Tater Salad Recipe 475

NOT YOUR MOMMA'S POTATO SALAD

Steps:

• Place potatoes in large pot of cold salted water and bring to a boil.
• Cook potatoes until they are tender, drain and cool.
• In a large bowl combine the miracle whip, sour cream, mustard, chili powder and cayenne pepper, stir to blend then add the cooled potatoes and toss gently.
• Next you will add the bacon, red and yellow peppers, green onions and cheese, toss gently, cover and put in refrigerator to chill for about 1 hour.
• When ready to serve garnish your potato salad with the chives, cheese and chili powder.

PAT'S BEST 'TATER SALAD (POTATO SALAD)

Steps:

• After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
• Once the boiled potatoes have cooled in the refrigerator, scrape off the peelings with a paring knife and, using a filet knife or other thin-bladed knife, cut the potatoes into crouton-sized cubes.
• Halve the eggs and remove the yolks. Roughly chop the whites and set them aside. Mash the egg yolks in the mixing bowl until there are no lumps, then add the mustard and salad dressings. Stir until smooth.
• Put the potato cubes in a large mixing bowl and add the chopped egg whites, the yolk mixture and all other ingredients except for the paprika, saving the mayonnaise as the final addition. While adding the mayonnaise in last, stir carefully and slowly until the salad is well blended. Too much mayonnaise can make the potato salad runny -- if you don't need all the mayonnaise, then stop when you have a good blend.
• Transfer the potato salad to an adequate serving bowl and sprinkle the paprika over the top as a garnish. Cover with cling wrap and refrigerate for at least four hours prior to serving.
• NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

NOT YO MAMA'S TATER SALAD RECIPE - (4.7/5)

Steps:

• Cut potatoes into 1/2-3/4 inch cubes and boil the potatoes in salted water until cooked through but not mushy (you should be able to stab with a fork but they won't fall apart). About 15-20 minutes Boil the eggs until cooked, about 15-20 minutes Chop pickles into about 1/4 inch pieces or smaller if you don't want that big of a crunch If you are using onion, chop fine. When potatoes are done, drain and let cool. If you are using onion, I like to put those in with the potatoes while the potatoes are cooling down and stir them around, this softens them just a bit and gives the potatoes some flavor. Chop eggs into about 1/4 inches cubes. Once the potatoes have cooled, transfer the eggs, pickles, salt and pepper into a bowl and stir (be careful not to over stir because you will have mashed potato potato salad, it's fine if some break, they will. I mash up about 1/4 of them anyway for texture. Start by mixing in about 3 heaping tables spoons of the mayo and 2 teaspoons of the mustard. If it is creamy enough for you at this point, you're done, if not add some more of each until desired creaminess is reached. I like to refrigerate mine until it has chilled, but that's up to you. It's good either way.