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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jed's Tater Salad Recipe

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This recipe for Jed's Tater Salad is from The Southwest District 2010 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 red potatoes (size of a baseball)
1/2 c. dill pickles
1/2 c. sweet onion
1/4 c. celery
1/4 tsp. rosemary
1 T. no salt seasoning
1/4 tsp. celery seed
1/4 tsp. dill weed
1-2 C. mayonnaise
1/2 C. mustard
1-2 T. vinegar/dill pickle juice
3 eggs
paprika for garnish
Directions:
Directions:
Boil potatoes with the skin on till a fork can easily be inserted and removed. Boil 3 eggs (use hot water put the eggs in with burner on high bring water to a rolling boil and time for 14 minutes after water starts boiling) while eggs and potatoes are cooling dice celery, onion, and dill pickle. (For the finicky eaters chop VERY fine) Mix mayonnaise, mustard, no salt seasoning, celery seed, dill weed, rosemary, and vinegar/pickle juice in a medium sized mixing bowl. peel and chop up the potatoes into 1/2 inch size cubes fold into mayo and mustard mixture. Once combined peel and slice eggs and lay over the top of the mixture and sprinkle with paprika for garnish.
Personal Notes:
Personal Notes:
The spices are optional but I would try it this way the 1st time then opt out if you want to next time. The mustard-mayo combination should be pretty runny. For best results refrigerate overnight before serving! The potatoes should be done enough to make mashed potatoes. Mix it up with different potatoes to Yukon Golds/ yellow potatoes make it buttery or bakers/russet if that is what you have on hand. Enjoy!

 

 

 

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