The Greater Tater Salad Recipes

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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.

THE GREATER TATER SALAD



The Greater Tater Salad image

Warm mini potato salad with bacon and dill.Tip: If you don't care for dill, you can substitute chopped fresh parsley.Per serving (1 cup): 226 calories, 5 g total fat (1.6 g saturated fat), 6 g protein, 41 g carbohydrate, 3.5 g fibre, 5 mg cholesterol, 414 mg sodium.

Provided by Food Network Canada

Categories     dinner,Healthy,Low-Fat,potatoes,salad,side,vegetables

Time 30m

Yield 10 servings

Number Of Ingredients 17

3 lb(s) (1.36 kg) mini thin-skinned white potatoes
4 slices reduced-salt bacon, chopped small
1 cup diced yellow onions
1 tsp minced garlic
⅔ cup finely diced carrots
⅔ cup finely diced celery
1 Tbsp minced fresh dill
2 green onions, finely chopped (with white parts)
Freshly ground black pepper to taste
½ cup chicken broth
3 Tbsp grainy Dijon mustard
2 Tbsp white balsamic vinegar
1 Tbsp freshly squeezed lemon juice
1 Tbsp granulated sugar
1 Tbsp olive oil
½ tsp celery seed
½ tsp salt

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.

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