Ingredients and Weight:
- 2 pounds russet potatoes, peeled and cubed
- 1 cup frozen tater tots
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped hard-boiled eggs
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy-Moderate)
Preparation Method Steps:
- Boil the diced potatoes until tender, about 10-12 minutes. Drain and set aside to cool.
- While the potatoes are cooking, spread the tater tots on a baking sheet and bake according to the package directions, usually 20-25 minutes at 425°F (220°C), or until golden brown.
- In a large bowl, combine the cooled potatoes, tater tots, onion, celery, eggs, mayonnaise, sour cream, Dijon mustard, and parsley.
- Season with salt and pepper to taste.
- Stir well to combine all ingredients.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 15 grams
- Saturated Fat: 5 grams
- Carbohydrates: 30 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy and flavorful
- Tater tots add a crispy and indulgent touch
- Classic German potato salad with an American twist
- Great as a side dish for picnics, barbecues, or potlucks
User Comments:
- "This potato salad is amazing! The tater tots give it such a unique flavor and texture."
- "I've never had German potato salad before, but this one is delicious. It's creamy, tangy, and has the perfect amount of crunch from the tater tots."
- "I love how easy it is to make. It's a perfect side dish for a lazy Sunday afternoon."
Special Precautions and Tips:
- Make sure to drain the potatoes thoroughly after boiling to prevent the salad from becoming watery.
- For a vegetarian version, substitute the hard-boiled eggs with cubed tofu or tempeh.
- Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
