Conrad's Yummy Tater Salad
- 8 cups red potatoes
- 2.5 cups mayonnaise
- 1 cup sour cream
- 1 tablespoon granulated garlic
- 6 tablespoons spicy brown mustard
- 2 tablespoons dill
- 2 tablespoon ginger
- 3 tablespoons onion powder
- 1 tablespoon fenogreek
- 2 tablespoons cider vinegar
- 10 eggs
Cube potatoes, boil until tender but still a little raw, remove from water, set aside. (let steam to finish cooking)
Put potatoes in mixing bowl. Make sure to spread out as much as possible, then sprinkle lightly with cider vinegar.
In a separate bowl, mix together mayonnaise, sour cream, garlic, mustard, dill, ginger, onion powder, and fenogreek.
Stir in mayo sauce with potatoes.
Hard boil eggs, peel cooled eggs and cut into cubes.
Add eggs to potatoes.