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No fuss tater salad



Peel and boil 4-6 large russet taters until fork tender.
Cut the taters in halves or thirds.
Mash once or twice, (your preference).
In a separate bowl, combine, mayo, mustard, dill, cayenne, SnP, Roasted garlic, 3 Tablespoons of sweet relish.
After taters are done, fold sauce into taters.
(I recommend a separate bowl for the sauce so you don't put in too much.
) I chop and add green onions, roasted garlic and sometimes black olives, throw those in with the taters.
LAST - I add salt and pepper to taste, cut up boiled eggs, sprinkle paprika over it, let it sit in the fridge for a few hours, then serve! You can always adjust everything and try something new to add!