garyg
B&B membership has its percs
Perfect timing for a resurrection given the weather here - I just don't do Tater salad except during the summer ..
But, I do have a recipe somewhere, from memory though you dice them the size you like, then boil to your degree of doneness (don't let them fall apart). Then they get spread out on a cookie sheet or piece of foil & drizzled with vinegar. After a half hour in the vinegar bath (or so) add mayo, finely chopped celery & red onion, some sliced green onions, a little brown mustard (I usually have creole around wanting to be used up). S&P. Relish or cornichons chopped up. Parsley or chives if handy. I decorate the top with the green onions or some sliced olives
Its like making chili for me - add stuff at hand & taste until you are happy
But, I do have a recipe somewhere, from memory though you dice them the size you like, then boil to your degree of doneness (don't let them fall apart). Then they get spread out on a cookie sheet or piece of foil & drizzled with vinegar. After a half hour in the vinegar bath (or so) add mayo, finely chopped celery & red onion, some sliced green onions, a little brown mustard (I usually have creole around wanting to be used up). S&P. Relish or cornichons chopped up. Parsley or chives if handy. I decorate the top with the green onions or some sliced olives
Its like making chili for me - add stuff at hand & taste until you are happy
