Old School Potato Salad Recipe: A Family Tradition

If you're looking for a delicious and authentic potato salad recipe that's sure to please, look no further than this classic old school version. This recipe is a staple of family gatherings and potlucks, and it's easy to see why - it's flavorful, creamy, and utterly satisfying.

The first step in making this potato salad is to prepare the ingredients. We'll start by peeling and chopping a bell pepper, removing just the skin since we won't be using it. Next, we'll chop the onion roughly, as we'll be putting all of our veggies into a food processor later on. If your onion is large, you can simply use half - two ribs of celery are also needed for this recipe. Don't worry about chopping these ingredients too finely; we'll be processing them in just a minute.

Now it's time to add the ingredients to a food processor. If you don't have one, don't worry - you can still make this recipe by finely dicing your veggies yourself. Simply process until they're smooth and creamy. Be sure to scrape down the sides of the bowl as needed to ensure everything gets mixed well.

Next, we'll add some potatoes that have cooled to room temperature. Remove the blade from the food processor and carefully add the chopped veggies directly into the bowl with the potatoes. Then, add in a few eggs - don't worry if they break up a bit; that's just what we want for texture! Grab another bowl (yes, you read that right) and mix together our all-purpose house seasoning ingredients: a teaspoon of onion powder, sweet paprika, garlic powder, kosher salt, and black pepper. Give it a quick stir with a fork to combine.

Now it's time to add the finishing touches. Mix in about a cup of mayonnaise - you want to add just enough to give the potato salad some creaminess without overpowering everything else. Add another tablespoon of yellow mustard, sweet relish (about a heavy tablespoon), and a pinch of sugar. Give this mixture a good stir with your fork until it's smooth.

Next, we'll add our house seasoning mix to the bowl with the potatoes, eggs, and veggies. Mix everything together until you get a uniform color - that's when you know the magic is happening! Grab a wooden spoon and give it one final mix until the ingredients are fully incorporated. Taste the potato salad at this point to see if it needs any adjustments; if so, now is the time to add more seasoning or sugar.

Now that our potato salad has come together, let's give it a final taste before transferring it into a serving bowl. We're close - really close! The true judge of our dish will be my mom, who's watching from home via video chat. I'll share her honest opinion with you as we finish up this recipe.

The final touch to our old school potato salad is a sprinkle of fresh parsley and some extra paprika for added color and flavor. And that's it! Our potato salad is ready to be devoured. But wait - there's more! If you're looking to add an extra layer of excitement to your dish, try dressing it up with some additional garnishes before serving.

So how did my mom like our old school potato salad? Let's find out! [Video chat appears on screen.] McCullough: Ma, major potato salad - I'm doing it for FoodNetwork Kitchen. We've got folks cooking at home with me today. I want to know in your honest opinion how this looks and tastes.

Ma: Oh, it looks good, but what does it taste like?

[Video chat transitions back to the screen.]

To determine if our potato salad is ready to be devoured, we need one final taste test. I'll grab a spoonful of our delicious creation and give it a try... [pauses to take a bite] Mmm... That's pretty darn close! My mom thinks so too. Okay, okay - I could never do it like you, Ma. Thanks for being my guinea pig.

[Video chat ends with McCullough smiling at the camera.]

"WEBVTTKind: captionsLanguage: enToday we are making my grandmother's southernstuffing or dressing, whatever you want tocall it. It's made with turkey gizzards,sausage, and not to mention it's made fromhomemade cornbread.It is next level.Good. Now, before we begin, preheat youroven to 350 degrees.For the cornbread, you want to spray aneight by eight casserole dish with nonstickcooking spray. And for the dressing, spray anine by 13 casserole dish with nonstickcooking spray and melt three sticks ofunsalted butter.We're going to make my cornbread recipefirst, if you'd like.You can make this a day before.Either way, this cornbread is going to begood to go.Let's get cooking.We're going to mix our dry ingredientsfirst.Two cups of yellow cornmeal.Into a bowl.A large bowl.Two cups of all purpose flour.One teaspoon of kosher salt.One teaspoon of baking soda.Give it a mix.Set your dry ingredients to the side.In another bowl, add your wet ingredientstwo cups of full fat buttermilk.Three eggs.Now add three sticks of your unsalted butterthat's cooled down.You want to make sure that it's not hot.If you add hot melted butter to this bowl,it will curdle.Whisk. And you'rewhisking just to combine.Okay, that looks combined.Now add your wet to your dry.Using your whisk.Whisk to combine.And the thing about cornbread, you want tomake sure you do not over mix.If it's a little lumpy, that's okay.Just mix until you see no more streaks offlour and cornmeal.Good. Take your eight by eight casseroledish.Pour your wet ingredients into the dish.How simple is that?One. Two. Three.This is going to be a popular class, I'lltell you that.Every holiday I get the same question.How do you make southern stuffing?Okay, put that to the side.Smooth it out. Let's head over to the oven.Let's bake this at 350 for 40 minutes.Hit pause and come back when it's finished.It's been 40 minutes.Let's grab our cornbread out of the oven.Mhm. It smells buttery and it looksincredible.Ooh look at that.All right, let's let our cornbread rest.Increase your oven temp to 375.Now we're going to get our veggies and meatprepped.Get one small onion.Just chop it.Rough chop. Because we're going to put thisin a food processor so you don't need to chopit finely. Two stalks of celery.One green bell pepper.Making sure you don't get any of the seeds.We just want the skin or flesh.Okay.Let's take our veggies and put it in the foodprocessor.Okay. And we're going to also put one cup ofour turkey gizzards in the processor with thevegetables. You can find turkey gizzards inthe supermarket.It's normally in the area where like yoursmoked meats are.If you can't find it like individuallywrapped, you can also find it in the cavityof a turkey. Turn it on.All right. You want to cut it off when yourvegetables and meat are minced.Remove your blade and head over to yourstove.Let's get our skillet hot.Add some oil to your pan.Just enough to coat the bottom of it.I'm using olive oil, but you can also useany type of neutral oil like canola orvegetable. Swirl it around.Make sure it's covering the entire bottom ofyour skillet and just let it get hot.Now add your vegetables and gizzards to yourpan.We have £1 of country sausage.Let's add that to our skillet with thegizzards and vegetables.And if at any point you need to add moreoil, if you see it starting to stick, you cando that. My grandmother and my mom lovegizzards.I remember when I first started making foodfor Thanksgiving and all of the contents thatwould be inside the turkey, I would just,oh, I guess I should just throw this away.And my grandmother, especially my mom, wouldbe like, I know you're kidding.The gizzards and everything inside that youcan use it, you can fry it, you can make itin the morning for for breakfast.I just prefer eating gizzards in my stuffingand that's it.It adds great flavor to stuff like cornbreadstuffing or even rice.Dirty rice.Add some gizzards.And we're cooking this just to brown themeat.And that'll take about 5 to 7 minutes.So it's been about 2 to 3 minutes.It needs some more time to brown.There's a lot of water in the vegetables.So of course that has to release outevaporate.And then your meat will start to brown.It smells so good in here.I don't know about you, but I just know it'sjust like the smell of, like, butter or sometype of oil with onions and green bellpepper.Oh my gosh. You know, it's the start ofsomething amazing.And at this point you can hit it with alittle bit of salt.That's going to help draw out some of thatmoisture in your veggies, and it will helpbrown our meat faster.Almost there. All right, so our meat hasbrowned.Turn off your heat.Come over here and let's melt two sticks ofunsalted butter.We use three sticks of butter in thecornbread, but now we're going to add twosticks of unsalted butter melted butter tothe stuffing or dressing.What do you call it.My family we call it cornbread stuffing orstuffing depending if it's stuffed inside theturkey. Or it could be called dressinginterchangeable.You can't go wrong with extra butter.Right. The butter has melted.Grab your butter and your meat and let'sassemble our stuffing.Set these down and grab your cornbread.I'm using my hands to put the cornbread intothe bowl.That's the way grandma does it.But if you don't feel comfortable doingthat, you can cut these up into cubes.All right, now let's add our meat and veggiemixture.The butter.Okay.A pinch of Italian seasoning.Two heavy pinches of garlic powder.Okay. And a pinch of cracked black pepper.Now let's add a pinch of salt.All right, let's give it a mix.What I like to do before I add the milk andthe stock and the eggs is to taste it to makesure we we don't need to add any morespices.Mhm.That's good. That's good.Now, if you taste it and you think you needto add some more salt, some more garlicpowder, some more Italian seasoning, you cando that.Add two eggs.Okay.About a cup of milk.Whisk it up.The egg will bind this dressing together andthe milk will help keep it moist.Okay.Pour it into your bowl.Okay. We're going to also add about a half acup of chicken stock.I just like to eyeball that.Fold it in.So my grandmother's stuffing is really denseit once you bake it, you can actually take itout of the oven and cut them up into littlesquares.So that's how dense this is.So it should look really moist.Last but not least, what I like to do.This is not always what my grandmother does,but this is my little spin on grandma'srecipe. I like to add fresh parsley andsage.My grandmother usually uses dried parsleyand sage, but I just like the flavor of freshherbs. Okay.Drop the parsley in there.And now the sage.All right, give it a mix.Now grab your mixture and let's pour it intoour casserole dish.And just smooth it out.Just smooth it on out.Just like that.Let's pop it in the oven.We're going to bake that at 375 for 40minutes.Hit pause and meet me back here when it'sdone.It's been 40 minutes.Let's take our dressing out of the oven.Mhm mhm. Mhm mhm.Look at that. All right, grab a knife.Now, you can let this cool, but I can'twait, I can't wait.I'm just going to cut myself a little pieceout of here.Grab a spat to get it out.Uh huh.And see, I told you it was going to be kindof dense.Yep.That's it. My grandma says that's him.That's him right there.Mhm.Let's give it a taste.Now I'm southern and this is a SouthernThanksgiving recipe class.I'm using a little hot sauce on mine.Mhm.Yes. Let's give it a taste.Oh, yeah. Oh, yeah.Mhm. Mhm. Mhm.Mhm. Mhm. Mhm. Mhm.Mhm. Today we are making southern collardgreens with smoked turkey and roasted garlic.Collard greens are a staple in everysouthern household.And I'm keeping that tradition alive bymaking them a delicious Thanksgiving side.Now before we begin please preheat your ovento 375 degrees.All right, let's get cooking.All right. Now we're going to prepare ourgarlic for roasting.Get your head of garlic.A sheet of aluminum foil.Just a little square.Cut off the top of your garlic.Place your garlic.Let's hit it with some olive oil.And a sprinkle of salt.Okay. That side down cover.Let's head over to our oven.Our oven is at 375.We're going to let it roast for about 45minutes.Right. Right.Why are we roasting this garlic?Roasting garlic is almost like caramelizingit.You're bringing out the sugar.It's going to make it a little sweeter tome.It gives it more of a pungent, garlickyflavor.I think it's a great addition to collardgreens.All right. Hit the pause button.Meet me back here in 45 minutes.It's been 45 minutes and our garlic isroasted.I would suggest using a tong to get it outbecause it is hot.Let that rest over here, and let's head backto our chopping board to chop up some onions.All right. Now we're going to prep our onionfor sauteing.This is the way I like to cut my onionsright down the root.Keep the root intact to keep the onionintact while you cut it.Cut off this little end right there.I like to go down the center.Then go across like that.And then.Go across.That's how you dice the onion?Well, that's how I dice my onion.Okay.Okay. So what we're going to do is saute ouronion with a smoked turkey leg.This is the start of the flavor.A lot of the flavor in the greens are goingto come from the smoked turkey.This is kind of like a Gullah Southerntradition to flavor your collards withturkey. Now this, from my understanding,started like, you know, why did why do westart seasoning collards with smoked turkey?Well, back in the day, my grandmother wouldalways say, you know, we didn't have fancyseasonings and things of that sort.The only way that we can, like, evoke flavorout of our vegetables and food was throughmeats, cured meats.And that's what we're doing with the smokedturkey.Okay. All right, that is done.Put your onion in a bowl and grab yourturkey.And let's head over to our stove.Let's get our pot hot.I have a large Dutch oven.If you don't have a Dutch oven, just find areally large pot.I want to put some olive oil in here and afew tablespoons of butter.So we're melting our butter and oiltogether.I like using double fat because somethingabout it just makes your dish more flavorful.So the butter has melted into the oil.Add your onions.All right. What I like to do is add a pinchof salt using a spoon.Just kind of mix it around there.Now what we're going to do is let our onionssoften.Once the onions have softened we're going toadd our smoked turkey.After we add our smoked turkey we're going toalso add some chicken stock.We're going to cook it down with the onionsand the turkey until the turkey kind of getskind of loose to, to the point where we'regoing to be able to later like shred it withthe collards.Okay. The onions are starting to soften andit's becoming a little translucent.At this point, I think I should add a littlebit more oil.I'm going to turn down the heat as well.I needed to add more oil because my oil'skind of burnt off with some of the onion.So if you start to notice that your onion issticking to your your Dutch oven, just add alittle bit more oil or butter and it's goingto help loosen that, that onions up from thebottom of your, your pot or your Dutch oven.Okay. Now let's add our smoked turkey leg.Now we're going to add a quart of chickenstock.Okay. Add some cracked black pepper.Let's bring this to a boil and head over toour chopping block to cut up our collards.All right, so your collar should be cleanedand dried.We have about £2 of collards.What I like to do is fold it up taking achef's knife and just cut out ribbons.The chef's term for that is a chiffonade.This is how I like to cut my collards.Just like that.I think you get more use out of your bunch bycutting it that small.My grandma likes to cut her collards prettythick like that, so if you like yours prettythick, then do that.But I preferred a chiffonade.And I also like using the stem.There's a lot of people that don't likeusing the stem, but I say I think it addstexture and flavor, so I go all the waydown.Okay, so this is what is left after I finishchopping my collards.Grab a big bowl.Put them into the bowl.You know what? This is going to look like alot of collards.But it's not because just like any othergreen vegetable, when it gets hot, it's goingto cook down and reduce in size.So collard greens are a little bitter intaste.That's why in my family we like to add alittle bit of sugar.I like to add honey.I like to add a natural sweetness to cutsome of that, that bitterness that you getfrom the greens.So Phil Greens, when I say Phil Greens I'mtalking about the family of collard greens,mustard greens, turnip greens.They're big in southern cooking because theygrow plentiful in the South because of theweather. So collards are of course cheapbecause you grew them yourself.And the great thing about collards,depending on where you are, well, not evendepending on where you are. I mean, they'replentiful everywhere now.All righty.Let's clean off our chopping board.Chopping block.Okay.Our smoked turkey and onions should beboiling right now.Let's take our greens over there.Okay.See? Our stock is boiling.Let's turn it down to a simmer.Let's add our collards.It smells good already.Okay.And let me show you a trick.Okay.What I like to do is because collars doshrink and this may look like a lot in thepot. What I like to do is go to the bottomand bring it to the top.Go to the bottom and bring some of those,some of the collars that have hit the water,bring it to the top. And that's going tohelp shrink your collars.You see what it's doing.It's already reducing in size.Okay.All right, let's grab some water to add toour pot.Want to add two cups of water.Right.Okay, let's just add our water to our pot.We're just going to let this cook down.You don't need a lot of water for yourcollards to cook.What is essentially what it's doing issteaming down.Once it steams down, you'll have what iscalled the pot liquor left in the pot.Now, if you think you need to add morewater, you can do that.Just keep checking the pot.But for right now, this is great.It's going to cook down and create thisflavorful liquid.What I like to do is come back here andcheck on the colors after an hour.After an hour, sometimes it's great.It's soft. We can start adding our otheringredients.But if you like your colors like mygrandmother likes her collards, she likeshers. Cooked all the way down.My grandmother used to cook her collars forhours, but for me, sometimes it's done withinan hour or two.So we're going to put the lid on, hit pause,and meet me back here in an hour.All right. So it's been a little over anhour and our greens are done.Well not done yet.We have to add a few more ingredients.So if you look into your pot your greensshould be simmering.And it will have a contrast of colors.It'll be a little darker green, some will bea lighter green.And what you want to do now is take out yoursmoked turkey leg.Let that hang out right there.Cool down just a little bit.Now we're going to add some hot sauce.If you don't like spicy you can just omitthis step.I like spicy so I'm going to add a fewdashes of hot sauce.A little honey. And I'm adding the honey tocut some of the bitterness.I'd say about two teaspoons of honey.And let's hit it with a few pinches of salt.And cracked black pepper.Okay. Let's grab our roasted garlic.I'm just going to.Squeeze it in.Just like that.Mhm.Okay. Okay.Using your tongs, you can break up some ofthat roasted garlic inside of your pot.Mhm. You smell that.Mhm. That smells good.Okay.Now we're going to shred our smoked turkeyleg.I like to use a fork.And just break the meat off the bone.Just like that. It should be tender, so themeat should fall right off.And add the skin too.And the shredded smoked turkey.All right.As a matter of fact, I'm just going to placethat over there.Add the smoked turkey to the pot.Now we're going to mix in our smoked turkeywith our collards.Just mix it in.Mm hm.Let's give it a taste.See if we need to add anything else.To me, it smells perfect.Let's see.Blow it.Off. It is hot.Mhm. Mhm. Mhm. Mhm.Mhm. Mhm.Leave well enough alone.That is perfect.Okay. Turn your heat off.And let's bring this back over to plate andtaste.Okay. Oh my goodness, this smells just likemy grandmother's house on Thanksgiving Day.I like to use a slotted spoon to get some ofthe juice out.If you like the juices.Add it to your plate.You got to.Grab some of that smoked turkey in there.Mm hm.Okay.All right.For me, I like to add a little bit extra hotsauce.I'm a southern girl.We like our hot sauce.Okay, let's give it a taste.Mhm.It is so tender and you get some of thatsmoky flavor from the smoked turkey.It is seasoned to perfection.The salt, the chicken stock and then theroasted garlic is a nice surprise.That sweet caramelized garlic ties in all ofthe flavors of this traditional collardgreens, man.I tell you, this is going to be a hit atyour next Thanksgiving celebration, I promiseyou. We are making my mom's potato salad.And let me tell you, my mom makes a meanpotato salad and she only makes it onholidays. So I know when the holidays rollaround, I get to eat my mom's potato salad.And let me tell you, the longer it sits, thebetter it gets.Before we begin.Prepare a large bowl with an ice bath foryour eggs.All right, let's get cooking.I've got £3 of russet potatoes here.We're going to peel our potatoes.Making sure there is no skin left over.Russet potatoes are a sturdy potato and it'sjust a typical southern potato.My mom always likes to use russet potatoesfor her potato salad, mainly because it's acheaper option and it's just a southern wayof doing it.But I've made potato salad with redpotatoes.I've made potato salad with sweet potatoes.So whatever potato you prefer, you can makethe same recipe with.All right.Our second potato.If you have smaller potatoes and it's stillequal £3, that's fine.I just have three larger potatoes.So each of these potatoes weigh about apound.Every time I peel potatoes.I always think how I originally learned howto peel potatoes.And that's what a with a good old paringknife.My grandmother never had a peeler in herhouse.I learned the old fashioned way, butneedless to say, I'm very happy that I havefound a peeler. We're going to discard thepeel.Now we're going to cut our potatoes into oneinch cubes.Now, I don't have a system, per se, ofcutting potatoes.I just slice them in half like this.And just go across one, two, three and thengo down the middle.Like that. So you should have cubes aboutthis size.About one inch. My mom's potato salad isjust, I don't know, something that she putsin there. Maybe some magic fairy dust orsomething.It's just something about it.It's just the flavors.The mustard, the mayo, the seasoning, thepickled relish.So it's a little sweet, a little tangy, butsuper flavorful.And one thing about my mom's potato salad.Her potatoes were never really the samesize.And she said she does that on purpose.And it's because you get a variation oftexture.So some may be a little softer than theothers.So it's a little soft and a little crunchy.Or maybe she never did it on purpose and itjust worked out and she just kept runningwith it. And the great thing about thisrecipe is not only is it good for theholidays, but for like summer cookouts,barbecues.All right. That should be your last potato.Let's head over to the sink and add coldwater.I'm adding enough cold water to cover thetop of the potatoes.Let's get our heat on.I'm gonna put this on high because we wantour water to start boiling.Grab some salt.About two heavy pinches of salt.Okay.Let that come to a boil.Grab six eggs.Put them in your pot.Head over to your sink.Cover with cold water.All right.Eggs are covered.All right. Turn your heat on.We're going to bring this to a boil.So have your heat on high, and we're goingto let it boil for about 12 minutes.Hit pause, and I'll meet you back here whenit's done.So let's turn our heat off.Grab some mitts.Let's go to the sink.We're going to drain our potatoes.Run some cold water on top.Stop the cooking.Let's turn the heat off, grab your ice bathand place your eggs inside the bowl.This is cooling down your eggs and it'sgoing to make it easier to peel.So those eggs were cooking for about 12minutes.Okay, grab your boiled eggs.All right. We're going to let our eggs chilluntil it's cool enough to handle.The eggs are cooled.We're just going to peel each egg.The trick to peeling a perfect egg is thatyou want to make sure that you get that skinoff. You see, this skin is super tough, soyou want to make sure you get that off.Once you get that skin off, it just peelsright on off.The best eggs to boil and peel are olderbrown eggs because the older eggs, themembrane comes off much easier.What I like to do is dip the.After I peel the egg, I like to dip it inthe water to make sure all of the shell isoff. I've seen people roll an egg like this.They say it makes the skin come off easy.We'll see. I like my old way, but nah, itdoesn't make a difference.Now. Well.Hold on.And you also want to make sure that you don'tpress too hard or firmly on your egg.And you want to. Actually, I like to usethis part of my thumb to help get that shelloff. So it's just like a U.You press not too hard and roll.All right, so that was our last egg.Let's clean our workstation.Grab another bowl and let's dice our eggs.This is a rough chop.Let me show you what my mom used to do.Old school.Since we're talking about my mom's potatosalad, she would get a knife.She would get. She would get her egg and godown horizontal diagonally and come across.And just down in the bowl.That's. That's what my mom did.Hey, you know what? That might be a littleeasier since we're making mom's potato salad.Let's do it mom's way.Now. I decided to do it my mom's way, butplease chop the eggs any way you like.So grab that bowl, go down the center.Cut across.Cut across.Mhm.Make your mom proud.I don't need no cutting board, girl.Just cut the egg up in your hand.I can hear her now.I know you guys at home probably have yourparents voices in your head, too.You're like, oh, gosh, I sound just like mymom.Oh, gosh. I sound just like my dad.I can hear it.All right. Clean your work area.Put your eggs down, and let's get ready tochop some veggies.Dc the bell pepper.We just need the skin.What I like to do is take my bell pepper andgo around.Okay. We don't need this part.Discard it. We'll just do a rough chopbecause.Because we're putting all of our veggies inthe food processor, so don't worry aboutdicing it small.Put that to the side.Same thing with the onion.Just chopping it roughly because it's goinginto the food processor.Now you can find a very small onion, but ifyour onion is like medium to large, all youneed is half. So I'm not going to use thishalf.Two ribs of celery.Again. Big chops.I'm going to put our veggies in a foodprocessor.If you do not have a food processor, don'tworry, you can just finely dice theseyourself.Okay.And we're just going to let it run until itgets fine.No big chunks left.Okay.And you're probably looking at it like, oh,that's a lot of juice.And it looks mushy. That's the best part ofthis seasoning.That's seasoning in there.So don't worry about that.That's the good stuff.Potatoes have cooled.Remove your blade.Add your veggies directly in the bowl withthe potatoes.Okay. Move them out the way.Add your eggs to the bowl.Okay.Put this to the side.Grab another bowl.Now we're going to make my house seasoning.It's my all purpose house seasoning.And I tell you it goes great on anything.It's going to go really great in this potatosalad a teaspoon of onion powder into a bowl.A teaspoon of sweet paprika.A teaspoon of garlic powder.A teaspoon of kosher salt.And a teaspoon of black pepper.Grab a fork.Give it a mix.Set this to the side.Grab another bowl as.No, don't grab another bowl.Grab the same bowl you had your eggs in.We're going to.Conserve our dishes because we don't want towash all those dishes at the end.Add about a cup of mayo.We want to add about a tablespoon of yellowmustard, about a tablespoon of sweet relish.A heavy tablespoon.And a pinch of sugar.Get a fork. Mix it up.Okay.All right, to this bowl.Let's add a few pinches of the houseseasoning.Okay, grab your bowl with the potatoes, eggsand veggies.Add the mayo mixture.Grab a wooden spoon and just give it a mix.You want to mix from the bottom to the top,and it's okay if the eggs break up in there.That's the point that the yolk is going togive this potato salad some texture.All right, so what I like to do and what mymom likes to do is taste.At this point, you taste and adjust.Okay.I think it could use some more seasoning ifyou like it.Just like this. Leave it as is.But for me, I'm just going to add a littlebit more of my house seasoning.And I think it also could use a pinch moresugar.Give it a start. And I like to give it ataste one last time before transferring itinto a serving bowl.All right, one more taste.Mm hmm.That's good. That's great.All right, so grab your serving bowl.All right.Put it in there.And this is old school potato salad, y'all.This is not the store bought stuff.No, no, no shade to the store bought stuff.But you're in good hands with this recipe.All right. I like to dress it up rightbefore serving.And I told you, the longer this sits, thebetter it's going to taste.I got some fresh parsley here, so I'm goingto give it a rough chop.Sprinkle it on top.And also, what my mom likes to do is takesome paprika.And just sprinkle it on top.Just like that. This looks great to me, butthe true judge is my mom.Mccullough on video chat, guys.Okay, so, Ma major potato salad.I'm doing it for. I'm doing it for FoodNetwork Kitchen.We got folks cooking at home with me.I'm trying to show them your recipe.So I want to know in your honest opinion howthis looks.Did I come close?You came. It looks good, but what does.It taste like?It tastes good.I think I like it.Let's see. Ma. Let me.I'm going to turn the camera back around andI'm going to give it a taste.It's pretty darn close.I think it's close. Okay, okay.I mean, but, you know, I mean, I couldnever, I could never I could never do it likeyou.Okay.Thanks, mom. Bye.\n"