Tater Salad

Warm tater salad is easy; just mix everything together when the taters are still warm. The mustard and turmeric are to taste, so just start with a little and keep adding until you get the flavor you’re looking for. Also, the onions are optional in this recipe.

Step: 1

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain and set aside.

Step: 2

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

Step: 3

In a large bowl, whisk together the mayonnaise, mustard, turmeric and onion. Add the still-warm potatoes and stir until evenly coated. Gently mix in the hard-cooked eggs. Serve immediately, or refrigerate and serve cold.

Per Serving: 409 calories; protein 7.1g; carbohydrates 41.5g; fat 24.8g; cholesterol 103.4mg; sodium 245.4mg.

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Salads often get a not good for being unpleasant (if they’re lean and mean) or not good for body (if they’re not lean and mean). The substantial middle ground is less talked more , but it’s precisely where you’ll find the good vegetable fruit that may get weight loss.