Tangy Tater Salad Recipes

MY TANGY GERMAN POTATO SALAD

Steps:

• Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until pierced easily with a fork, about 10 minutes. Drain and cool.
• Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and transfer bacon to a paper towel-lined plate to cool.
• Stir white vinegar, cider vinegar, sugar, salt, and black pepper together in the same skillet; bring to a boil and remove from heat to cool completely. Whisk sour cream and mayonnaise into cooled vinegar mixture until dressing is thick and creamy.
• Mix potatoes, dressing, onion, parsley, and chives together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours. Stir bacon into potato salad just before serving.

TANGY POTATO SALAD

Steps:

• Bring two pots of water to a boil; cook potatoes in one pot and eggs in the other pot until potatoes are semi-soft, 20 minutes. Transfer potatoes and eggs to a bowl of cold water until both are cooled.
• Dice potatoes and place in a large bowl. Cut eggs in half; remove yolks and place in a separate bowl. Dice egg whites; add to potatoes. Mix red onion and pickles into potato mixture.
• Whisk mayonnaise, mustard, chives, black pepper, and egg yolks together until smooth. Gently mix mayonnaise mixture into potato mixture until evenly coated; refrigerate for 10 to 15 minutes.

TANGY POTATO AND LEEK SALAD

Steps:

• In a large pot, bring potatoes to a boil over high in salted water. Reduce to a rapid simmer and cook until potatoes are tender when pierced with a knife, 15 minutes. With a slotted spoon, transfer potatoes to a large bowl. Return water to a boil, add leeks, and cook until tender, 10 minutes. With a slotted spoon, transfer leeks to a blender. Add mustard, oil, vinegar, and 1/3 cup water; puree until very smooth. (Use caution when blending hot liquids.)
• Add leek mixture to potatoes and toss; season with salt and pepper. Top with parsley and serve warm or at room temperature.

MOM'S TANGY POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., Place potatoes in a large bowl. Add the eggs, onion and celery. In a small bowl, combine the remaining ingredients. Pour over potato mixture and toss to coat. Cover and refrigerate for 2 hours.

TANGY POTATO SALAD

Steps:

• Cook the potatoes in their skins in boiling salted water until tender, about 15-20 minutes.
• Drain well.
• Mix together the vinegar and mustard, then slowly whisk in the oil.
• When potatoes are cool enough to handle slice into a large bowl.
• Add the onion to the potatoes and pour the combined vinegar, mustard and oil mixture over them.
• Season, then toss gently to combine.
• Leave to stand at least 1/2 an hour.
• Mix together the mayonnaise and tarragon, gently stir in to the potatoes along with the celery.
• Serve.

TANGY GERMAN POTATO SALAD

Steps:

• Peel potatoes; place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 30-40 minutes or until tender but firm.
• Meanwhile, in a large skillet, cook the bacon over medium heat until crisp. Remove to paper towels; drain, reserving 3 tablespoons drippings. When cool enough to handle, crumble bacon; set aside.
• In the drippings, saute onion and celery until tender. Stir in flour, sugar, salt and pepper until blended. Add water and vinegar. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Drain potatoes; slice and place in a large bowl. Add the bacon and sauce; toss gently to coat. Serve warm or at room temperature.

TANGY POTATO SALAD

Steps:

• In a large bowl combine potatoes, eggs, celery and pickles.
• In a small bowl, whisk remaining ingredients.
• Pour over potato mixture, stir til combined.
• Cover and refrigerate for a few hours before serving.

TANGY POTATO SALAD WITH SCALLIONS

Steps:

• Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
• Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
• When potato mixture is cool, mix in oil; season potato salad with salt and pepper.

SPICY CAJUN POTATO SALAD

Steps:

• Place potatoes in a Dutch oven; add water to cover. Cut onion in half crosswise; add one half to saucepan. Bring to a boil. Add lemon and salt to cooking water. Reduce heat; cook, uncovered, until potatoes tender, 5-6 minutes., Meanwhile, chop remaining onion. Combine with eggs, mayonnaise, dill pickle relish, mustard and Cajun seasoning., Drain potatoes; rinse under cold water. Discard onion and lemon. Add potatoes to egg mixture; gently toss until well mixed (do not overmix, or potatoes will break down). Refrigerate, covered, 1-2 hours. Just before serving, sprinkle with parsley and paprika.