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    You are in: Home / Recipes / Old School Hoosier Tator Salad Recipe
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    Old School Hoosier Tator Salad

    Old School Hoosier Tator Salad. Photo by Chef Curt

    1/1 Photo of Old School Hoosier Tator Salad

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    10 mins

    45 mins

    Chef Curt's Note:

    This is my grandmother's recipe for potato salad. To my knowledge this is how it was made back in the day in the rural mid-west. She always had some homemade potato salad on hand for us boys working on the farm in the summer months.

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    Units: US | Metric


    1. 1
      Hard boil the eggs in a pot half full of water.
    2. 2
      While the eggs are boiling peel and cube the potatoes into 1 inch chunks.
    3. 3
      When the eggs have boiled for 10 minutes set them in the sink or in a bowl of cold water to cool.
    4. 4
      Place fresh water in the pot and start the potatoes to boiling. The potatoes will need to cook about 25 to 30 minutes until soft when stuck with a fork.
    5. 5
      While the potatoes are cooking, the eggs can be peeled out of their shells and sliced and placed in a medium to large bowl.
    6. 6
      Drain the water off of the potatoes and place in the bowl as well.
    7. 7
      Add all other ingredients in the bowl as well and beat for about a minute with an electric mixer until the salad is thoroughly mixed and has a smooth texture.
    8. 8
      Taste the salad to your liking and see if anything needs added, my family likes a tarter salad so we always add a little more vinegar and relish than is listed. Then set in the fridge to chill for about an hour and enjoy.

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    Nutritional Facts for Old School Hoosier Tator Salad

    Serving Size: 1 (189 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 183.6
    Calories from Fat 20
    Total Fat 2.3 g
    Saturated Fat 0.7 g
    Cholesterol 88.1 mg
    Sodium 417.4 mg
    Total Carbohydrate 35.2 g
    Dietary Fiber 4.1 g
    Sugars 3.3 g
    Protein 6.3 g

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