Tater Salad Recipes

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.

TASTY TATER SALAD

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.

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.

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.

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.

THE GREATER TATER SALAD

Steps:

• Wash potatoes (don't peel) and slice into 1/4-inch-thick slices. Arrange in steamer basket and steam for about 15 minutes or until tender. Let cool to room temperature.
• While potatoes are steaming, whisk together dressing ingredients and set aside until ready to use.
• Cook chopped bacon slowly in a non-stick skillet over medium-high heat until it just begins to crisp. Add onions and garlic and cook until onions are tender. Add carrots and celery. Cook until vegetables are tender, about 3 more minutes. Pour warm bacon and vegetables over potatoes in a large bowl. Pour dressing over potatoes and toss gently to coat. Add dill, green onions and black pepper and mix again.
• May be served immediately but tastes best when left to stand for an hour or two for potatoes to absorb dressing.
• Whisk all ingredients together and set aside until ready to use.

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.

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.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

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.