Tater Salad Ole Food

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.

UNCLE JEFF'S TATER SALAD

Steps:

• Place 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. Once at a boil, reduce the heat to a simmer and cook until potatoes are tender, about 10 minutes.
• Drain the potatoes and transfer to a large bowl. Add the vinegar and, using a rubber spatula, toss gently to combine.
• Toss the potatoes with the celery, onions, mayonnaise, pickled relish, whole grain mustard, chives and parsley and taste for seasoning. Cover with plastic wrap and refrigerate until chilled and to let the flavors meld, about 30 minutes.

TATER SALAD

Steps:

• boil eggs.
• microwave potatoes until soft.
• dice celery.
• chop eggs.
• peel and chop potatoes.
• mix 1 T mayonnaise and egg yolks.
• mix in rest of mayonnaise and vinegar.
• stir together mayo mixture, eggs, potatoes and celery.

OLE ! TATER TOTS CASSEROLE

Steps:

• Preheat oven to 375°F.
• Put frozen Tater Tots into a 1 1/2-quart shallow baking dish.
• Mix with tomatoes with oregano, spoon over the potatoes.
• In a small bowl, stir sour cream, milk, chiles and salt together.
• Spoon over top over the tomatoes.
• Sprinkle with cheese and bake 25 minutes.

TATER SALAD OLE

Steps:

• First add the bag of Simply Potatoes and the whole carton of chicken broth into a pot. Bring items to a light boil and let broth absorb into the potatoes to add softness. Remove, drain and cool.
• In the meantime, add the cumin, red pepper flakes, taco seasoning, may and sour cream to a bowl, whisk and set aside (allowing flavors to marinate).
• Dice the hard boil eggs, red bell pepper and olives. Add ingredients to large bowl along with the cooled potatoes, black beans and green chiles. Fold in the the sauce. Once well mixed place in the fridge allowing time to marinate.
• Side Note: To roast your ear of corn, take your pre cooked ear of corn, place on a baking sheet, and put under broiler for a few minutes (until kernels start looking nice and golden). Once cool cut the kernels off the ear and place in bowl.
• Once all your ingredients are prepared grab your large shot glasses. Make your first layer your tater salad. Next layer will be some roasted corn and final layer the shredded cheddar. Top off each "shot" with a dollop of sour cream and add a jalapeno slice to the side of the cup.