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Kitchen Sink Tator Salad

3       lbs        Yukon Gold Potatoes- cooked with the skin on
1       oz         White vinegar
2       Tsp       Salt
2       Tsp       Black Pepper
2       Tsp       Yellow mustard
3/4     C         Hellman’s mayonnaise
1/3     C         Scallion- fine diced
1/3     C         Finely chopped green olives with pimentos
1/3     C         Sweet pickle relish

1.    While the potatoes are still hot, peel the potatoes and slice into          1/4 inch thick slices.
2.    Immediately after peeling the potatoes, place them in a large            bowl with the vinegar, salt, pepper and mustard.
3.    Gently toss the potatoes to coat.  
4.    Let the potatoes cool to room temperature.
5.    Once the potatoes have reached room temperature, add the              mayonnaise, scallion, olives and pickle relish.
6.    Gently toss the potatoes to coat evenly with the dressing.
7.    Chill for at least 5 hours before serving.

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