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.
8 potatoes, peeled and cubed
1 cup mayonnaise
2 tablespoons prepared mustard
1 tablespoon ground turmeric
1 onion, chopped
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.
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.
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.