Southen-Style Tater Salad
(Egg-Free Recipe)
5 pounds potatoes
1 1/4 cup finely chopped dill pickle slices
1 packed cup finely diced onion (preferably red)
1 1/2 cups mayonnaise
1/2 cup Ranch dressing
1/4 cup milk
2 TBSP prepared yellow mustard
1 TBSP sugar
2 tsp. black pepper
1 tsp. salt
1 tsp. basil
1 tsp. garlic powder
Peel, wash, and dice potatoes into desired-sized chunks.
Place potatoes in a large boiler and cover with water.
Bring to a boil and reduce heat to medium, stirring gent-
ly and only as needed to minimize breakage. When potatoes
are done and tender throughout, drain well in a colander,
and refrigerate until chilled
(this helps prevent ending up with mashed tater salad).
In a large mixing bowl, combine all other ingredients and
mix well. Add drained, chilled potatoes and stir gently
until potatoes are well coated. If desired, sprinkle top
with paprika for garnish, or cover with sliced boiled eggs
sprinkled with paprika. Cover and chill. Great with BBQ!
(Note: A small bottle of dill relish may be substituted for
chopped dill pickle, but you may not need to add the milk
depending upon consistency)
