Third-generation Austin resident Edie Sansom submitted this recipe that her grandmother made. “She called it her Pioneer Tater Salad because was in the family for ages.”
Makes: 8 servings
Ingredients
• 5 lb. Russet Potatoes (about 8)
• 4 whole hard-boiled eggs
• 4 slices of bacon, fried and crumbled
• 1 ½ c. mayonnaise
• 4 tbsp. mustard
• 1 c. garden-fresh peas
• 5 whole green onions, sliced
• 8 whole small sweet pickles
• 1 tsp. salt
• 1/2 tsp. Paprika
• 1/2 tsp. Black pepper
Directions
Cut potatoes in halves or thirds, and boil until fork tender. Drain. Mash potatoes. Fold potatoes together with mayonnaise, mustard, green onions, peas, salt and pepper. Add and mix in pickles, eggs, and bacon. Add more salt, mustard or mayo as needed.