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Hot & Tangy Tater Salad

This recipe brings back memories of my granny--who like a true southern cook, knew how to make a mean tater salad. But Granny didn't always use mayo for her tater salad 'cause it wasn't always easy to come by--sometimes she made a cooked mustard-dressin' --and I loved it. "Jason's Hot & Tangy Tater Salad" is my Country Bling tribute to granny's tasty tater salad from my childhood.

Jason's Hot & Tangy Tater Salad

Jason Smith, FNS

Serves 8-10


2 lbs small red or yellow potatoes, washed and cut in half or quartered depending on size

2-tsp salt

6-8 green onions, minced, about ¼ cup reserved for garnish

1 ½-TBSP all purpose flour

2-TBSP white sugar

1-tsp onion powder

¼-tsp garlic powder

1-tsp dried thyme

¼-tsp white pepper

a dash to a 1/4 tsp of cayenne is optional for a little kick of heat

salt to taste

2-tsp yellow prepared mustard

2-egg yolks

1-TBSP butter

1-TBSP bacon grease

2-TBSP apple cider vinegar

¾-cup milk

6-strips bacon, cooked and crumbled, grease reserved


· Place potatoes into a large pot, add salt and cover with water; bring to a boil and cook until fork-tender; drain, place in a large bowl and set aside.

· Place the flour, sugar, onion powder, garlic powder, thyme, white pepper, cayenne pepper and salt into a sauce pan; whisk together.

· Add the vinegar, milk and egg yolks; whisk to combine.

· Cook over medium heat; as sauce begins to thicken, add the butter and bacon grease; continue cooking until thick. Stir the entire time to prevent sticking. Remove from heat.

· Place the green onions in with the potatoes; pour the dressing over the potatoes and toss lightly to coat.

· Pour into a serving dish, sprinkle the rest of the green onion and bacon over the top to garnish.

· This is intended to be served warm--but you can certainly refrigerate and serve chilled.

Tip: You may substitute butter for the bacon grease. This is also a great dressing for macaroni salad.


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