Salad a la Tater

I had some potatoes left over from when I should have roasted them up for my husband. I decided to boil them up so I could make a potato salad. I'm such a rebel. An hour ago I wasn't going to blog tonight or make potato salad. It was just too good not to share.


I make potato salad differently every time I make it. I spurn the zillions of recipes and just go with what I have...if I have potatoes. I like this combination of ingredients so I took notes.


Here you have it...

I don't have the photography skills to make potato salad look yummy. You'll just need to trust me. 

Salad a la Tater


2 1/2-3 lbs of small red potatoes
2 eggs
2 tsp salt


3/4 c of mayonnaise
1/8 c  Deli Mustard with Horseradish or more to taste (I use the Publix brand. Use less of any gourmet brand as they're a little heavier on the horseradish.)
3 tbsp Hot Green Tomato Relish or other zesty relish along with a good splash of juice
3 Green Onions, sliced thin
2 tbsp Capers
1 tbsp Olive Oil
1 tsp Apple Cider Vinegar
1/2 tsp Seasoned Salt or more to taste
1/2 tsp Fine Ground Pepper or more to taste
1/2 tsp Dill Weed, dry
1/2 tsp Paprika
1/2 tsp Celery Seed


Add the potatoes with skins on and the eggs to cold water and 2 tbsp of free flowing salt (the cheap stuff). Heat over Medium High heat for 20-30 minutes or until the potatoes are fork tender. Drain and plop the eggs in a dish of ice water to avoid burning your fingers later. Put your potatoes into a wide bowl. Use a potato masher to break up the potatoes.


Chop up the eggs and green onions and add them to the potatoes along with the mayo, mustard, O/V,  spices, capers and relish. 

Before stirring. I ended up adding a little more relish.

Give it a good stir and add additional seasoning to taste. If it's too dry you can add more olive oil or mayo. Chill.


Add to a pretty bowl and add just a touch of paprika on the top before serving.


Tips: 


I love using the Hot Green Tomato Relish I got from Slice of Georgia. I picked it up at a booth they had during a local farmer's market. It's spicy and has a touch of sweetness without the generic bread and butter pickle relish taste. I think I'll try it with a Chow Chow next time.


Potatoes, eggs and green onions were the only fresh foods in this salad. Everything else came from the spice rack or the refrigerator door. 

Southern Sushi? Tuna Roses? Snack idea!

Sometimes I just do weird stuff in the kitchen. Sometimes, like today, it turned out very well. When it turns out pretty...even better.


I made a batch of my Big Pimpin' Tuna Salad. When I opened up the fridge to pull out the English Muffins I found a bag of collard greens. I decided to combine the two. It was fantastic.


I'm calling them Southern Sushi or Tuna Roses. Which do you think?

Tuna rapped in a collard green leaf. It looks a little rose like.

Rinse off your collard green. They grow in sandy soil and sand is a perfectly good way to ruin you day. 

Take your collard leaf and spread on a cutting board. These are organic collards that I picked up from the farmer's market If you go to Whole Foods or a store with lots of variety you should look for a smaller collard leaf. The smaller the leaf the more tender the veins. They were starting to look a little tired so I'm thrilled I was able to find a purpose for them that didn't require hours of cooking.

Use your sharp knife to cut the leaf off the stalk. 

 Take a scoop of tuna salad and plop it on the strip of half collard.

 Don't get crazy with the tuna or you'll just end up with it all in your lap.

Wrap the tuna and pull the cut side of the collard leaf half a little tighter to make a cone as you wrap it. (Think of a sushi hand roll.)

Repeat until you run out of tuna or collards. Each collard half makes a one or two bite tuna roll with the size collard I bought. There were a few big leaves that looked a little more like a tuna snow cone. 

Tuna snow cone. Still very tasty. 

This was a big leaf. I like the smaller
ones for these wraps.

The raw edge makes it look like a little rose. (You can also try wrapping your collard into a wide cone and stuffing it.)

Because the stalk is removed they aren't tough or stringy. The collard actually adds a really nice crunch and crispness. 


Even if you don't like cooked collard greens, I think you'll enjoy this. They aren't pungent, the flavor is mild and it's sturdy like a cabbage leaf to hold all the goods. The Big Pinmpin' Tuna Salad has a nice kick to it and it works well with the flavor of the collard wrap.


The cone shape makes it great for tuna salad. 

Yum!