• Jason Smith

Memorial Day Traditions !!!!!

Updated: Apr 30, 2019

Memorial Day is the perfect time to enjoy my "Granny's Southern Tator Salad" with your family and friends. This recipe brings back special memories of my grandmother--like a true southern lady, she knew how to make a mean tator salad--and this one really takes ya back. Believe it or not, mayo wasn't always used--it was hard to find and even harder to keep. This is my Country Bling take on my granny's cooked-dressing tator salad. "It'll make ya dance a jig while singin' Dixie"

Granny's Southern Tator Salad

Jason Smith, FNS southerncountrybling.com

Serves 8-10


2 Pounds Small Red or Yellow Tators, washed and cut in half

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

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 tators in a large pot, add salt and cover with water, bring to a boil and cook until fork tender, drain and place in bowl.

· Meanwhile place the flour, sugar, onion, garlic, thyme and pepper in a sauce pan, whisk together.

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

· Cook over medium heat, half way through add the butter and bacon grease, continue cooking until thick. Stir the whole time so don’t stick.

· Put the green onions in the tators and pour the dressing over and stir lightly to coat.

· Pour into serving dish, sprinkle the rest of the green onion and bacon on top.

· Serve warm or refridge for 2 hours or overnight.

Tip: If you don’t want to use the bacon grease sub with butter. This is also a great dressing for Macaroni salad.


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