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Pat's Best 'tater Salad (Potato Salad)

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“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.”
READY IN:
3hrs
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. After boiling the potatoes (do not overcook!), rinse them in cold water and place them in the refrigerator for an hour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. NOTE: I do prefer to use Heinz mustard but any regular yellow mustard will do. Also, Yukon Gold potatoes can be substituted.

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