The Art of Making the Perfect Potato Salad
Five pounds of russet potatoes are the starting point for this recipe, and the first step is to scrub them clean because peeling potatoes is not desired. The potatoes are then placed into a pot and brought to a boil, where they will cook until they are fork tender. This process ensures that the potatoes are cooked through and ready to be processed.
Once the potatoes are cooked, hard-boiled eggs are added to the potato salad as one of its favorite ingredients. The eggs are boiled in a saucepan covered with water, then turned off the heat and left to sit in the hot water for about 20 minutes or so. To speed up the cooling process, ice is added to the pan. This technique helps to chill the eggs quickly.
With both the potatoes and eggs cooked, it's time to move forward with the potato salad. The potatoes are processed using a food mill, which breaks them down into smaller pieces. Once the potatoes have been milled, mayonnaise and mustard are added to the mixture. About a cup and a half of mayonnaise is used, followed by about a quarter cup of mustard. Dijon mustard can be used instead, but the speaker prefers the bright yellow stuff. A generous amount of salt is also added, along with some paprika for flavor and color.
To add freshness to the potato salad, five green onions are sliced thinly and held back for garnish. The hard-boiled eggs are then peeled and sliced up, adding to the mixture. To give the potato salad a tangy flavor, eight or ten pickles are drained of their juice and added to the mix. The pickle juice is drizzled in first, hoping that it won't spill over during this step.
The final ingredients added to the potato salad are a little bit of fresh dill. Once all the ingredients are mixed together, "smush and mush" is the technique used to combine them. This method ensures that the potato salad looks perfect.
Throughout the process, the speaker emphasizes their preference for using russet potatoes because they don't like peeling them. The use of a food mill helps to break down the potatoes into smaller pieces, making them easier to mix with other ingredients. Hard-boiled eggs add protein and creaminess to the potato salad, while the pickles provide a crunchy texture and the dill adds freshness. By following these steps, anyone can create a delicious potato salad that is sure to please.
"WEBVTTKind: captionsLanguage: enperfect potato salad i've got five pounds of russet potatoes i scrubbed them really really clean because i don't like peeling potatoes and i'm just putting them into a pot and i'm going to bring these to a boil and cook them until they're fork tender now i'm going to put hard-boiled eggs in my potato salad because it's one of my very favorite potato salad ingredients to hard boil the eggs i just put them in a saucepan covered them with water brought it to a boil then i turned off the heat and let them sit in the hot water for about 20 minutes or so and now i'm gonna grab some ice and finish them off i just put ice into the pan that'll help them cool down really quickly all right i'm going to let the eggs chill the potatoes cook and then i'll move forward with the potato salad the potatoes are all tender and i've been processing them with a food mill okay got all those through now i'll add all the wonderful ingredients about a cup and a half of mayonnaise and then about a fourth a cup of mustard you can use dijon if you like but i like the bright yellow stuff kind of classic all right and then plenty of salt and then i like to add some paprika too just add some nice flavor a little bit of color now the things i like to add in five green onions and i'll just slice them pretty thin i'm going to hold back a little bit of each ingredient and i'll use them for garnish all right now i've got the hard-boiled eggs i got them all peeled and i'll just slice them up okay now put in most of the eggs all right now i'll crack open a jar of pickles who doesn't love pickles first thing i'm going to do is drizzle in some of the pickle juice hoping all the pickles don't come pouring out dump out about eight or ten pickles and then i'll slice these up for the potato salad they add such a yummy crunch all right throw those in there then the last thing is a little bit of fresh dill okay and now it's just about mixing it all together smush and mush that's my technique i use that just looks perfect youperfect potato salad i've got five pounds of russet potatoes i scrubbed them really really clean because i don't like peeling potatoes and i'm just putting them into a pot and i'm going to bring these to a boil and cook them until they're fork tender now i'm going to put hard-boiled eggs in my potato salad because it's one of my very favorite potato salad ingredients to hard boil the eggs i just put them in a saucepan covered them with water brought it to a boil then i turned off the heat and let them sit in the hot water for about 20 minutes or so and now i'm gonna grab some ice and finish them off i just put ice into the pan that'll help them cool down really quickly all right i'm going to let the eggs chill the potatoes cook and then i'll move forward with the potato salad the potatoes are all tender and i've been processing them with a food mill okay got all those through now i'll add all the wonderful ingredients about a cup and a half of mayonnaise and then about a fourth a cup of mustard you can use dijon if you like but i like the bright yellow stuff kind of classic all right and then plenty of salt and then i like to add some paprika too just add some nice flavor a little bit of color now the things i like to add in five green onions and i'll just slice them pretty thin i'm going to hold back a little bit of each ingredient and i'll use them for garnish all right now i've got the hard-boiled eggs i got them all peeled and i'll just slice them up okay now put in most of the eggs all right now i'll crack open a jar of pickles who doesn't love pickles first thing i'm going to do is drizzle in some of the pickle juice hoping all the pickles don't come pouring out dump out about eight or ten pickles and then i'll slice these up for the potato salad they add such a yummy crunch all right throw those in there then the last thing is a little bit of fresh dill okay and now it's just about mixing it all together smush and mush that's my technique i use that just looks perfect you\n"
