The Greater Tater Salad Recipes

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TASTY TATER SALAD



Tasty Tater Salad image

Tasty Tater Salad

Provided by Hidden Valley

Categories     Salad

Time 20m

Yield 6

Number Of Ingredients 8

1½ pounds red potatoes
1 teaspoon salt
½ cup Hidden Valley® Original Ranch® Plant Powered Dressing
½ teaspoon celery seeds
½ teaspoon black pepper
¼ cup sweet pickle relish
1 clove garlic
2 tablespoons carrots

Steps:

  • Place potatoes and salt in medium saucepan and cover with cold water. Bring to a boil, then reduce heat to simmer.
  • Cook 10 minutes or until potatoes are tender. Drain and let cool.
  • Place potatoes in a large bowl. Roughly break up potato slices into half-inch pieces. Add remaining ingredients.
  • Toss gently until well mixed. Cover and refrigerate until serving time.

Nutrition Facts :

PAT'S BEST 'TATER SALAD (POTATO SALAD)



Pat's Best 'tater Salad (Potato Salad) image

This one is either for serving up the family reunion (to impress the heck out of the kinfolk), or, to hoard all for yourself. I LOVE 'tater salad sandwiches and this version of the old standby is my pick. I credit my mom (gone now) with having developed the recipe. I'm sure that her own grandmother and step-mom had their finger in this one too. Of course, I had to tweak it a bit but it's not a lot different from its genesis. A perfect side dish to fried chicken and/or corn on the cob.

Provided by Bone Man

Categories     Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 12

6 large eggs, hard-boiled
2 tablespoons prepared yellow mustard
4 tablespoons ranch salad dressing
1 tablespoon Italian salad dressing
1 1/2 teaspoons kosher salt
1/2 teaspoon ground red pepper
1 cup Hellmann's mayonnaise
1 cup sweet pickle relish, drained
2 stalks celery, diced
1 teaspoon dried dill weed
1 teaspoon paprika
10 medium new potatoes, boiled

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.

GERMAN TATER TOTS SALAD



German TATER TOTS Salad image

Break out the red wine vinegar and red cabbage to make this delicious, bacon-studded German TATER TOTS Salad.

Provided by My Food and Family

Categories     Recipes

Time 35m

Yield 8 servings

Number Of Ingredients 8

1 pkg. (16 oz.) ORE-IDA TATER TOTS
1 pkg. (16 oz.) OSCAR MAYER Bacon, cut into 1/2-inch pieces
1/3 cup HEINZ Red Wine Vinegar
1/3 cup water
1 Tbsp. sugar
3 cups shredded red cabbage
1 apple, chopped
1 small red onion, thinly sliced

Steps:

  • Heat oven to 425°F.
  • Bake TATER TOTS as directed on package.
  • Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Set aside. Discard all but 3 Tbsp. drippings from skillet. Heat reserved drippings in same skillet. Add vinegar, water and sugar; stir. Cook 3 to 4 min. or until thickened, stirring constantly. Remove from heat.
  • Toss cabbage with apples and onions in large bowl. Add vinegar mixture, TATER TOTS and bacon; mix lightly.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 670 mg, Carbohydrate 20 g, Fiber 2 g, Sugar 7 g, Protein 8 g

GERMAN TATER TOT® POTATO SALAD



German Tater Tot® Potato Salad image

While this recipe may upset a few Germans, it's a risk I'm willing to take. Tossed with a warm bacon dressing and made easy with crispy, crunchy, frozen potato nuggets, this take on a German potato salad makes an already easy recipe even easier. If you're a fan of Tater Tots®, you'll find this salad to be spectacular in taste, texture, and appearance. Plus, there's no peeling, slicing, or boiling necessary!

Provided by Chef John

Time 55m

Yield 8

Number Of Ingredients 10

canola oil cooking spray
1 (28 ounce) package frozen bite-sized potato nuggets (such as Tater Tots®)
1 (8 ounce) package bacon, cut into 1/2-inch pieces
1 cup diced yellow onion
2 tablespoons white sugar
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt, or more to taste
⅓ cup apple cider vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Cover a sheet pan with foil, and spray generously with cooking spray.
  • Spread frozen potato nuggets evenly on the prepared pan, then spray the tops with cooking spray.
  • Bake in the center of the preheated oven until well browned and extra crispy, 40 to 45 minutes. Please note, this will be about 10 to 15 minutes longer than the package directions.
  • Meanwhile, prepare dressing: Place bacon in a cold, dry pan. Turn heat to medium-high and cook until fat has rendered, and bacon is foamy and almost crisp. Reduce heat to medium and toss in diced onion. Cook, stirring occasionally, until onion starts to soften and turn translucent, about 3 minutes.
  • Stir in sugar, pepper, and 1 teaspoon salt; cook until sugar just starts to caramelize onto the bottom of the pan, about 1 minute. Deglaze the pan by stirring in apple cider vinegar and scraping the bottom of the pan to release any brown bits. Turn off the heat.
  • Remove Tater Tots® from the oven and let cool for 5 minutes before transferring to a large mixing bowl. Pour warm bacon dressing over top and toss until thoroughly and evenly coated. Mix in parsley and chives. Taste and adjust for salt before serving.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 29.9 g, Cholesterol 10.2 mg, Fat 13.2 g, Fiber 2.8 g, Protein 6 g, SaturatedFat 3 g, Sodium 852.3 mg, Sugar 4.6 g

TANGY TATER SALAD



Tangy Tater Salad image

Provided by Sunny Anderson

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 11

4 pounds red potatoes, washed and cut into 2-inch cubes
Kosher salt
6 strips bacon, chopped
2 cloves garlic, minced
3 scallions, chopped
3 tablespoons chopped pickled jalapenos
1/2 teaspoon Hungarian paprika
Freshly ground black pepper
1 tablespoon all-purpose flour
1/4 cup sugar
1/2 cup white wine vinegar

Steps:

  • Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate.
  • Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapenos, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapenos are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve.

UNCLE JEFF'S TATER SALAD



Uncle Jeff's Tater Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 11

2 pounds baby red bliss potatoes, halved or quartered
Kosher salt
1/4 cup white vinegar
2 ribs celery, diced
1/2 small red onion, minced
1/2 cup mayonnaise
1/4 cup pickled relish
2 tablespoons whole grain mustard
2 tablespoons minced fresh chives
2 tablespoons minced fresh parsley
Freshly ground black pepper

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by 1-inch. Season the water generously with salt. Bring to a boil over medium-high heat. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
  • Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
  • Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

TATER TOT TACO SALAD



Tater Tot Taco Salad image

"Since I love potatoes and my husband and I both enjoy the flavor of tacos, this fun dish is a tasty meal-in-one for the two of us," comments Eleanor Mielke (left with her husband, Tom) of Mitchell, South Dakota. "It's not as messy as eating tacos...and the recipe can easily be doubled."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

2 cups frozen miniature Tater Tots
1/2 pound ground beef
2 tablespoons taco seasoning
1/2 cup shredded cheddar cheese
1/4 cup sliced ripe olives
1 cup shredded lettuce
2 tablespoons taco sauce
1/4 cup sour cream

Steps:

  • Bake Tater Tots according to package directions. , Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide Tater Tots between two serving plates or bowls. , Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream.

Nutrition Facts : Calories 612 calories, Fat 37g fat (17g saturated fat), Cholesterol 106mg cholesterol, Sodium 1829mg sodium, Carbohydrate 44g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS



Potato Salad With Tartar Sauce and Fresh Herbs image

Most potato salad recipes call for tossing together all the components, but this one calls for assembling the dish in layers, and for brightening - and loosening - the traditional mayonnaise dressing with pickles and their brine. The steps are simple, and the key is in the potato treatment: Boil the potatoes and slice them into rounds, then immediately douse them with fragrant pickle brine and olive oil, so they soak up flavor and retain moisture. Prepare your potatoes and tartar sauce in advance, then assemble before serving, draping your seasoned potatoes on a platter, drizzling them with the loose tartar sauce and sprinkling with herbs and lemon zest for a modern update on a classic.

Provided by Alexa Weibel

Categories     salads and dressings, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

Kosher salt and black pepper
2 pounds small (2- to 3-inch-long) red potatoes, scrubbed
2/3 cup mayonnaise
1/4 cup minced bread and butter pickle chips, plus 5 tablespoons brine
2 tablespoons minced, drained jarred capers
1 garlic clove, minced
1 lemon
3 tablespoons olive oil
Torn fresh parsley and dill, for garnish

Steps:

  • Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
  • While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
  • Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
  • Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.

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