Best 7 Uncle Jeffs Tater Salad Recipes

UNITED STATES OF POTATO SALAD

Steps:

• Put 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, then immediately reduce the heat to a gentle simmer and cook until the potatoes are tender, about 10 minutes.
• While the potatoes are cooking, mix the relish, mustard, parsley, celery and onion in a bowl and season with salt and pepper. Mix in the mayonnaise. Let this sit for at least 20 minutes while the potatoes are cooking so the flavors can marry.
• Drain the potatoes and transfer them to a large bowl. While the potatoes are hot, add the vinegar and use a rubber spatula to toss gently to combine so the potatoes absorb all that vinegar flavor.
• Toss the potatoes with the dressing base and the cheese; season with additional salt and pepper. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes. Once ready to serve, garnish with more parsley.

ESCAROLE SALAD

Steps:

• Whisk together the honey, whole grain mustard, lemon juice, and then stream in the olive oil. Season with salt and pepper and toss with the escarole.

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.

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.

CHEESEBURGER TATER TOT CUPS

Steps:

• Make the cheese sauce: Toss the cheese and cornstarch together in a bowl until totally coated. Set a medium saucepan over low heat. Add the evaporated milk. Once the milk is warm, whisk in the cheese mixture and cook, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Season with salt and pepper.
• Cook the beef: Heat a large skillet over medium-high heat. Add the butter and ground beef and cook, stirring, until the exterior is caramelized and the inside is just cooked through, about 10 minutes. Season with salt and pepper and keep warm over low heat.
• Assemble the cups: Fry or bake the tots as the label directs. Divide the warm tots among small cups and top with about a tablespoon of the cheese sauce, then a tablespoon of the ground beef. Top each with a small squiggle of ketchup and mustard and nally a pickle on top and a light sprinkle of sesame seeds.

EGGLESS SALAD

Steps:

• Place the tofu in a mixing bowl and mash with a wooden spoon. Mix in the remaining ingredients and combine well. Chill slightly, then serve on a bed of mixed greens or as a sandwich.

CHOPPED SALAD WITH APPLES, WALNUTS AND BITTER LETTUCES

Steps:

• In a small bowl or measuring cup, whisk together vinegars, lemon juice, garlic, mustard, salt and pepper. Whisk in walnut oil and olive oil.
• Combine all of the salad ingredients in a large bowl. Toss with dressing until well coated, and serve.