Wild game and fish are best when partnered with a fresh side of Tata Salad. You can use any kind of potato or even turnips in a pinch. I have also made a Tata salad using boiled Cama lilies with Cattail bulbs and wild onions. At hunting and backcountry fish camp, you use what you have.

My mother always made the best potato salad. As kids, we simply called it “Tata” salad. She never wrote the recipe down. My brother and I have tried to duplicate her special recipe. We have gotten close but…

Here is my version of my Mother’s Tata Salad. See what you think.

TATA SALAD! 

Start by boiling 5 lbs. of red potatoes. I add a pinch of salt to the water. When they are fork soft, drain off the water. Cut them into quarters and place them in a bowl.

                Hard boil 6 eggs. Place a pinch of baking soda into the pot. This will help them peel easier. Once hard. Place the eggs into ice water. Cold creek water will do afield. Quarter the eggs and place them into the bowl with the tates.

Now make up your tata salad spice and add in mixture. Assemble this in a separate bowl.

2 stalks celery, chopped. This adds a nice crunch

¼ red onion diced

¼ of a red and other color pepper, diced

½ tsp of Garlic powder

¼ tsp. of Old Bay seasoning, or your favorite paprika blend spice.

1/3 cup of sweet pickle relish

1/3 cup of yellow mustard

2 cups of mayo

Mix the sauce blend together and use a rubber spatula to mix into the tates and eggs. Stir gentle to keep the tates and eggs chunky.

Sprinkle a final, light coating on top the salad. If you don’t use your Old Bay, try paprika. Allow the Tata Salad to rest several hours, or even overnight, before serving. You will not have any leftovers.

I hope that you find this Tata Salad to your liking!

Montana Grant