Tuesday, August 13, 2013

Two Way Tater Salad

My past post about perfect potluck dishes featured a few recipes I concocted for our first office potluck. One of my co-workers crafted some seriously delicious potato salad which inspired me to take stab at making my own. For me, potato salad has always been a special treat because no one in my family has ever been successful in crafting the perfect p-salad. This post features two styles of this perfect summer side. JB's recipe is the absolute classic and mine takes a little diversion from the basics, adding a few different ingredients to kick it up a notch (as Emeril would say)!

JB's Red Potato Salad

Prep time: 30 mins.
Cook time: 35 mins.


2 lbs. red potatoes - Cubed
1/2 yellow onion - Chopped
1 bunch green onions - Chopped
2 cup mayonnaise
1/2 cup sour cream
1/2 tsp Old Bay
1/2 tsp Black Pepper
1/2 tsp McCormick Montreal Steak Seasoning
Optional: 1/4 cup BACON (or turkey bacon for reduced sodium) - Cooked, dried, and chopped finely


1. Bring a large pot of water to boil and dump in the potatoes
2. Cook the potatoes for 15 minutes, or until tender, drain well and cool in fridge for 15 mins.
2. In a separate bowl, whisk together the remaining ingredients, EXCEPT the green onion
3. Pour the mix over the potatoes, then toss together
4. Sprinkle green onion on top
5. Add fresh ground pepper (and Old Bay) to taste
5. Eat!

Yield: 4 healthy side servings. Or 2 meals of red potato salad...

K-Wat's Kicked-Up Tater Salad


3-4 lbs of  small red potatoes
3 stalks of celery
1 small green pepper
1/2 sweet yellow or red onion (yellow is better but I only had red when making this batch!)
1 bunch green onions
1 cup of mayonnaise
2/3 cup of sour cream
1/8 cup of sweet relish
2 tbsp of horseradish
1/2 tsp of celery seed
Salt & Pepper to taste


1. In a large pot, place all potatoes (skin on) in the bottom. Cover completely with water. Boil for approximately 25 minutes. When the potatoes finish cooking, allow them to cool to room temperature before combining with the sauce.
2. Finely chop the celery, onion and green pepper. The finer the better. Also, coarsely chop the green onions and reserve them as a garnish. 
3. In a small bowl, whisk together the mayo, sour cream, relish, horseradish, celery seed, salt and pepper. 
4. Once the potatoes have cooled, dice them and add them to a large serving dish. 
5. Add chopped veggies to the potatoes and pour the creamy sauce over the mix. Stir gently to prevent over-smashing of your taters. Sprinkle reserved green onions over the top for a delicate garnish!
5. Enjoy!

1 comment:

  1. I did the taste test and it was perfect! Move over Rachel Ray...