Homesteadin’ Tater Salad

Homesteadin’ Tater Salad

Thanks to LHL reader Mia for this guest post today!

When I think of straight-from-the-garden fare, I generally picture lighter dishes, leafy & green. But here in Montana where conditions can be severe and the growing season short, potatoes grow plentifully—plus, they are fun to harvest!

Homesteadin’ Tater Salad

Toss 15 whole small potatoes, skin ON, into a pot of salted water to boil (or 7 big potatoes, chopped in big hunks)
Add 4 eggs from your backyard flock into the same pot and boil until cooked through (as evidenced by poking easily w/fork), approx. 20-30”.

While boiling, dice 4 large dill pickles (canned or fermented from last year’s garden, or brined in the fridge if fresh), and ¼ of an onion or a couple stalks of celery, for crunch, if you’re so inclined.

Once cooked, strain potatoes/eggs and rinse several times in cold water to cool—peel eggs and re-introduce to bowl, then rough-mash to combine.

Squirt liberal amounts of yellow mustard (3/4C) & skosh of mayo (1/4C) into bowl. Salt & pepper to taste, and add copious quantities of chopped, fresh dill from the herb garden & green onion from your windowsill (regenerates in a cup of water indefinitely) snipped into the bowl with kitchen shears.

Ideal refrigerated for a spell before serving, but most can’t help but dig in immediately.

Tater Salad

What You Need:

• 15 small Potatoes
• 4 Boiled Eggs
• 4 large Dill Pickles
• Onion or Celery (optional)
• 3/4 cup Yellow Mustard
• 1/4 cup Mayonnaise
• Salt, Pepper, Green Onion, and Dill to taste

Mama Mia uses her virtual time-capsule to document the fleeting season of child-rearing. Blogging on Unto Adoption about homeschool, adoption, social justice, and homesteading, she aspires to life a simple, intentional, God-honoring existence.

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Looking for more delicious recipes that use the garden veggies? Find them here!