Beazell's Cook Book

Beaz's Easy Tater Salad

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7 medium Idaho red potatoes
5 medium or large eggs
1 heaping cup mayonnaise
1/2 tsp. mustard
2 Tbsp. sour cream
1 Tbsp. Beazell's Cajun Seasoning
2-3 tsp sea salt, to taste

Optional - 1/2 medium white onion, finely diced
1 dill pickle, diced
1 Tbsp. fresh dill, finely diced

Peel potatoes, and cut into large chunks.

Place potatoes in large stock pot, fill pan with water to cover potatoes, cover and bring to a low boil on medium high heat. Uncover after they have started boiling. Boil potatoes for about 8 minutes, then gently add eggs to the pot. Cook until potatoes are fork tender and the eggs have boiled for 7 – 10 minutes.

Drain potatoes and eggs in a colander. Pour potatoes into a large bowl. Peel eggs immediately so that the shells are easily removed. Using a potato masher, mash the potatoes until the potatoes are to your preferred consistency. (Some like chunky potato salad and some prefer less chunky, but creamy potato salad.) Dice the hardboiled eggs and place in the bowl with the potatoes.

Add the mayonnaise, mustard, sour cream, Beazell's Cajun Seasoning and salt. If you are adding the onion, pickle and dill, add it now. Stir well to mix everything. Add more mayonnaise if necessary to bind all the ingredients together. Garnish the top with a few sprinkles of Beazell's Cajun Seasoning. Refrigerate for 1 hour to blend flavors.

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