Best Tater Salad Recipes

GERMAN TATER TOT® POTATO SALAD

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.

TANGY TATER SALAD

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.

TATER TOT TACO SALAD

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.

UNCLE JEFF'S TATER SALAD

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.

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.

GERMAN TATER TOTS SALAD

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.

TATER SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.

TASTY TUNA TATER SALAD

Steps:

• 1. Place drained, cooked and cubed potatoes in a large bowl.
• 2. Put drained tuna in a small bowl with the 2 teaspoons of lemon juice; stir well and set aside while you add other ingredients to the potatoes. Adding lemon juice helps to get rid of the fishy taste of the tuna.
• 3. Add the sweet relish, mustard, ranch and Italian dressings to potatoes while they are hot. Gently stir to coat the potatoes. Be careful, as they break up if handled roughly while hot.
• 4. Add the tuna and boiled eggs to the potato mixture. Stir in the chopped and minced veggies -onion, celery, carrot and red bell pepper. Add salt and pepper to taste.
• 5. Mix well. Can serve at room temperature or cold. It is even better the next day or two, as the flavors meld in the refrigerator.
• 6. Serve on a bed of lettuce with or without the optional garnishes. Enjoy!!
• 7. ***Optional Garnishes • A sprinkling of shredded Cheddar Cheese • Tri-color tortilla strips placed on top • A couple of Capelle Tomatoes, cut in half and placed on the side of the plate (since tomatoes aren't in season; these seem to have better, fresher taste than some you buy in the stores)

TATER TOT TACO SALAD

Steps:

• Bake tater tots according to directions on package.
• Cook beef and drain.
• Stir in taco seasoning packet.
• Add water and simmer about five minutes or until most of the liquid has disappeared.
• Put tater tots on four plates.
• Top with taco mixture, cheese, lettuce, tomato, salsa and sour cream.
• Feel free to use any topping that you enjoy on a taco.

FRENCH FRY TATER SALAD

Steps:

• 1. Mix all the ingredients together and refrigerate for a least 1 hour or more for flavors to mingle, even better the next day..Enjoy!

TATER TOT TACO SALAD

Steps:

• 1. Brown the ground beef until cooked. Add the taco seasoning with 3/4 cup of water (or less if you prefer). While the ground beef is cooking, prepare the tater tots and cook according to directions.
• 2. Place the tater tots on bottom of dish (or tostada bowl), next layer with the beef. Add the salad and top with cheese, salsa, tomatoes, green onions and sour cream. I add all the above ingredients to mine, however it is up to and what you prefer.

TATER SALAD DEVILED EGGS

Steps:

• Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool., Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the potatoes, mayonnaise, relish, mustard, salt and pepper; mix well. Stuff into egg whites. Sprinkle with parsley. Refrigerate until serving.

MOM'S TATER SALAD

Steps:

• Mix together sugar and mayo, add mustard and relish. Let stand for sugar to dissolve. Meanwhile boil potatoes til almost done (otherwise will turn into mashed tater salad). Drain, let cool. Add dressing and onions, adding more mayo and sweet relish as needed. Fold in eggs. I like to have 1-2 extra eggs to slice onto top for looks, sprinkle with paprika.

YUMMY TATER SALAD

Steps:

• clean and cut red potatoes in bite size pieces add the minced onion(you may add more or less depending on your taste), then boil them just to done, you don't want them overcooked or they'll be mushy. The onions will be rehydrated and will have helped flavor the potatoes.
• while the potatoes are boiling chop up 3 of the eggs and set aside, slice the other 3 eggs for garnish,chop the celery and have all the rest of the ingredients ready for when the taters are cooked.
• drain the taters and onions in colander and return to pot you cooked them in or a large bowl, let them cool for about 5-10 minutes (I stir them a bit to help them out)
• Add all the rest of the ingredients(except the SLICED egg)and stir until it's all mixed well. **Keep in mind, all of the ingredients are **to your taste**
• Transfer to another bowl and garnish with the sliced eggs, parsley or paprika or whatever you like! Enjoy!! Be sure to refrigerate!! (of course it can be eaten warm too...yummy!)

MOM'S DUTCH TATER SALAD

Steps:

• Boil potatoes and eggs until potatoes are tender.
• Drain and let cool.
• Chop other ingredients (celery, onion, pickles). Put in large bowl & mix well.
• Add other ingredients (celery seed, mayonaise, sugar, salt & pepper) to bowl mixture.
• Peel potatoes and eggs. (The skin on the potatoes should peel off easily.)
• Chop potatoes into 1/4 in squares.
• Chop eggs and add potatoes and eggs to bowl mixture.
• Mix well with your hands, then chill the mixture.

TASTY TATER SALAD RECIPE | HIDDEN VALLEY® RANCH

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.

CASSIES SOUR CREAM N ONION TATER SALAD

Steps:

• Boil your potatoes in their jackets in salted water until fork tender. Drain to cool. Remove any bad spots there might be. Slice in half.
• In a small bowl blend the mayonnaise, sour cream, salt, pepper, dried onions, tumeric, sugar, celery salt, cayenne, dill, Dijon mustard. Set aside.
• In a larger bowl, toss potatoes, carrots, celery, green onions, 2 chopped eggs or more if you like. (I save one for garnish.)
• Pour dressing over potatoes and carefully stir to blend the dressing evenly throughout the potatoes. Sprinkle with paprika, green onions and add some sliced egg for garnish. Chill for a few hours before serving. I always taste before serving and add more seasonings if needed. Enjoy!