Tater Salad

8 lg. potatoes

4 hard boiled eggs
2 lg. dill pickles, chopped
1/2 of a 32 oz. tub of sour cream
Small amount of mustard, for color
Salt & pepper to taste

Boil potatoes. Cool, peel skin, and cut into large to medium cubes (if cut too small, when mixed they will look like coarse mashed potatoes). Separate hard boiled eggs, chop whites separately and set yolks aside in a medium bowl. Add chopped egg whites, pickles and mix with potatoes. In medium bowl, mash egg yolks with a fork, add sour cream and mustard. Mix well. Add mixture to potatoes and mix. Add salt and ground black pepper to taste.

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