Tater Salad

Tater Salad


"Warm tater salad is easy; just mix everything together when the taters are still warm. The mustard and turmeric are to taste, so just start with a little and keep adding until you get the flavor you're looking for. Also, the onions are optional in this recipe."
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45 m servings 409 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 41.5g
  • 13%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.
  2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
  3. In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.


Read all reviews 6
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I think next time I will add some celery for some extra crunch. Also, it helps to salt and pepper.

This recipe really helped make my cookout great. Thanks for the great recipe.

I also add chopped celery and pickle relish for taste and texture, also try topping with a little paprika before seaving for color.

The taste was really good - I used spicy deli style mustard instead (just my taste). I liked this because it didn't use a lot of mayo (blah!) I only gave it four stars because the egg boiling me...

This tasted sooo good. My sister came to visit when I was eating this and kep stealing some off my plate. I have given her the recipe too.

Tried this out on guests during a cookout and it vanished. They loved it and so did I. It needed a little green so I chopped an equal amount of bell pepper and pimientos. Excellent!

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