How To Make Perfect Classic Southern Potato Salad That's Cookout Worthy - The Hillbilly Kitchen

Hello friends and welcome to the country

kitchen

today we are going to

make

tater

salad

now to

make

tater

salad

obviously you need some

potato

es, you need four eggs and you need half a cup of sweet pickle, a quarter of a cup of mustard, half a cup of mayonnaise and you . I need some spices and I have a tablespoon of onion powder a tablespoon of sugar a teaspoon of salt and a half tablespoon of pepper this is how I season mine you can season yours with whatever you want you can add chopped onion you could add some chopped celery, maybe some green peppers or red peppers.

I mean, there are a lot of things you can add to your

potato

salad, but you have to keep in mind the crowd you're making it for, a lot of people have problems with raw vegetables, especially onions and celery, and things like that, they have I have trouble digesting them and that's one of the reasons I use onion powder in mine. Also, kids are much more likely to eat it if they don't see a raw onion in it, but In my case, I actually have an allergy to raw onion, I eat it cooked all day, but not raw, and many other people have problems digesting it and stuff, and a lot of people actually have that allergy, so you know, keep it.

Note now that as far as potato varieties go, you can use anything from a plain old russet potato, which is what Brett prefers and a russet potato is what I typically use, although it's a bit more soft and has a slightly different flavor like if it were a redskin or yukon gold they are going to be firmer and have a slightly different flavor but for the most part they have a firmer texture and a lot of people around memorial day which is this weekend week or Independence Day, which is coming up very soon, I will use the red, white and blue potatoes to make potato salad to give it a patriotic look and you certainly can do that, the variety of potato doesn't really matter, you can choose the flavor you like. you like the most and the texture you like the most.

Like I said I usually use the russets because that's what brett likes and whether or not you peel them again that's totally up to you, it's the flavor you want and the crowd you're making it for, if I use redskins or yukon gold, I don't normally peel them, but I usually make russets and Brett prefers his potatoes and potato salad peeled again and I cook mine all together in a pot a little deeper than this would be better, but I wanted everyone to see what I do. So, but I put my potatoes in and then I put my eggs on top of my potatoes so they're not all the way down because generally the eggs will cook faster than the potatoes and it's also a good idea if all your potatoes are the same size, look how most of mine are this size and I have this really big one here.

You don't really want a very big one because that very big one won't be done sooner. the rest cook soft so if they are all the same size it is better even if they are different varieties and I put my eggs on top because like I said they usually cook a little faster than potatoes but you can cook a boiled egg during the however long it takes you to cook the potatoes, as long as it's not at the bottom of the pan, right on top of the stove element, which will burn it and you know it will brown a little. just keep them on top and you can cook them all together and put enough water in here to cover everything or at least cover all the potatoes well because your eggs cook faster if your pots you know if you're making like 20 pounds of potatoes for potato salad and you have to put a bunch of eggs in it, if the eggs aren't completely covered while they're cooking, you can flip them, you know, and somewhere towards the middle of cooking the potatoes and they'll also cook that way and just the heat of the pot will probably cook them even if you don't turn them in the time it takes for potatoes to cook.

If they are mostly covered with water, you can cook them in a flash. pot too and in an instant pot, if you put it in the instant pot, set it to sear for about 10 minutes, but as soon as the timer goes off, release the steam and run cold water over it, don't let it sit in that pot full. steam and slow release if you do that your potatoes will be mushy and you will have mashed potato salad instead of potato salad when you are done charlotte and I make gallons and gallons and gallons of this stuff back in the day and we always made it in an instant pot and it works very, very good, just 10 minutes on the steam function and your potatoes will be all cooked no matter what size they are and your eggs will be cooked and they won't burn and you can put it all in there together and If you're making a lot, normally we would do 10 pounds of potatoes and a dozen eggs at a time and it works well that way and like I said, they don't burn and it's all done in 10 minutes, just make sure you do it. release steam and then run water over them as soon as the pot is released, so if you want to make them instantly, put them in an instant pot, especially if you have a lot to make, but all you have to do is cover this with water and boil it until the potatoes are done and I can't give you a certain time because different varieties will cook at different speeds.

Firmer ones, such as red-skinned ones, will take longer to cook than reddish ones. The larger ones will take longer to cook. Glue them. with a fork and when they are tender they will be done also if the skin starts to crack on the potatoes it is a good sign that they are done but you can prick them with a fork and they should be soft when you stick them. a fork if you're having trouble putting a fork in them they're not ready keep cooking them well if you want to peel the potatoes don't peel them before cooking takes too long waste a lot of the potatoes if you don't cook them while they're still hot you can literally take your hands and just slide the skin like this.

However, I had girls do this back in the day and they all complain because sometimes you have to use your nails a little and you ruin their manicure. I mean, I literally made little girls cry because they were doing their manicures. If you take your pear and your knife and take the side, you can scrape the skin with your prayer knife and you don't have to use your nails. If you've had your nails done or a manicure or something like that, it's not going to ruin them, but you want to do it, whether you peel them or not, check them for bad spots because all potatoes have bad spots and you can see that there are one. this one and you just take it out with your pear knife, if you were using your hands you would have to use your nails for that and that was what they would cry about because it would ruin the manicure so if you have your nails done just rake a couple of knives , it's still much faster than peeling a raw potato and much easier and you don't really waste any of your potato, you know, you're literally just scraping off the outside of the skin.

Although it's sticky and will make your nails dirtier so you'll know if you've done your nails, especially if you're getting them done because you're getting ready to have a big gathering for Memorial Day or Independence Day or whatever. what you do I don't want to have to worry about that, but I said very, very quick, very, very easy and don't waste half your potato. That was one of the many tricks that Charlotte and I learned while making so much potato salad back in the day, now there's a couple more tricks too if you have to do if you're making this for 30 or 40 people and you're making a 10 pound batch. and you don't want to take the time to cut all the potatoes because that requires a In a minute, you can break them up with your hands, just divide them into pieces of the size you wanted.

You know you don't want to completely mash them, but you want to be able to distribute the dressing evenly on your potatoes and I also don't want big, huge chunks of potato that don't have salt or pepper or any dressing on them, it just doesn't taste good that way, but you don't want it. too small and pureed so I like pieces this size and you can do it like I said, cutting or breaking them with your hands, it just depends on how much time you have, but it's much quicker to cut them once they're cooked, so boil them whole.

Boiling eggs with them in a pot is all you need for eggs. I like to mash mine with a potato masher. It's very fast and you can cut them again. You can use a knife and chop them really well, but the potato masher does it. in just a minute I mean literally one or two smashes per egg and they are all smashed and ready to go and you don't have to sit there all day and I like my eggs pretty well, I don't like really huge chunks of egg white in my dressing and the egg will be a big part of your tater salad dressing and you can save an egg to garnish the top if you want, that's up to you, it depends on how you are.

You're going to serve it if you're going to take it to a picnic, you know, throw it in your rubber bowl or tupperware and take it to a picnic, you know it's not that big of a deal, but if you're going to be sitting around. a nice table, maybe you'll serve it for Sunday dinner with fried chicken and other things. You may want to decorate the top with a cut egg, so save one of your eggs and do that if you are going to cut them again like I said. you want them to be cut into small pieces, you really want to be able to put a couple of potato pieces on the fork with the dressing, so you don't want them too big, but either way you break them up or cut them up much faster. easier once they are cooked because a raw potato is quite hard and it is difficult to get through it with the pear and the knife, it just requires more effort and honestly, I think that cutting them once cooked could be even faster than breaking them with your hands, but as I said, if you're in a real hurry, you can grab all that potato and squeeze it, you know, yeah, I guess it's faster and that's how we did it back in the day, we just squeeze it.

Brett doesn't like it that much. that when you break up the potatoes because he doesn't like the little pieces of potatoes that you get, you know you're going to get little pieces like that and he doesn't like that he likes the cubed pieces better and there are people who are like him, he just gets They put things in their heads, that's how it's supposed to be and all his life I made him tater salad with pieces of cubes until back in the day when Charlotte and I were making tater salad because the bucket filled up and I started breaking them up and The last time I made potato salad he said to me: why don't your potatoes have chunks anymore?

So you know it depends on who you're making it for if you cut them. or if you break it up and that's it you just want to get it in pieces whether you break them where you cut them it doesn't matter just get them in pieces and then the dressing you can make in your bowl you don't You don't have to mix it with sauce pickles separately, it's an important thing for your tater salad. You want to get a pickle dip that you really like. The flavor of um wiggles is really good and you can use pickle dip in your tater salad if you want my dog ​​used to make potato salad with pickles a lot or you can just cut up a pickle and put it in it instead of the sweet relish .

It's a totally different flavor, really very good, but totally different and it really depends on. what flavor do you like, so if you want to dice up a pickle, that's fine, there is a sweet pickle relish that dollar tree sells that contains sugar instead of high fructose corn syrup and has no flavor at all really strong. spices and next to wicks, that's probably my second secret favorite brand of pickle relish and it's a lot less expensive. Wicks are pretty expensive and I know a lot of us really have to watch every dollar we spend on groceries right now, so the sweet pickle Dollar Tree flavor isn't bad, try it if you haven't tried it, but just add the pickle relish and you can adjust the mustard. um, I kind of cut my mustard.

I used to like a little more mustard. mine, but Samantha complained that she didn't like that much mustard, so I cut it a little because I try to adapt what I'm cooking to the taste of all the people I cook for. She likes it. I just don't like it that much so I reduced mine to a quarter cup and it's just yellow mustard, nothing special, the cheap stuff and I have a half cup of mayonnaise. Now mayonnaise is important in this too, man. The flavor and texture of the mayonnaise will change the flavor and texture of your tater salad.

My mom swore by Duke's mayonnaise and I tried many different brands when my kids were growing up to save a penny here or there and I. I have to tell you that Duke's mayonnaise is worth the money and if you shop for sales you can get it for the same price as the store brand mayonnaise, just keep an eye out for them to have it on sale so keep an eye out for deals on Duke's mayonnaise. and get the duke's mayonnaise, it really makes a difference and like I said, the spices are to taste and you can change them and you can dice fresh onion, chop it, very fine fresh celery, um different things, a little bit of bell pepper and stuff here if I want to do it, if the crowd you're eating likes, definitely, fresh is always better, but I have a tablespoon of onion powder, half a teaspoon of pepper, a teaspoon of salt and a tablespoon of sugar, and I know that a lotpeople will tell you.

I'm adding sugar, yes I'm adding just a tablespoon of sugar. You wouldn't believe the difference a spoonful of sugar makes in the taste of your salads and most commercial salads. The dressings are sweetened, it's something we expect when we try a salad in this country and probably everywhere we've gotten used to it. Sweeter foods as time goes by if you don't want to add sugar. You don't have to put it in there and now all I'm going to do is stir this until everything is very well mixed. I don't want lumps of mayonnaise and I don't want chunks of eggs.

I'm going to separate all the potato pieces I cut there from time to time. I will have someone very educated to comment because I say papa a lot and they will say who in the world says papa that. There's not even a word anymore, no one says tater anymore, well, when I grew up, no one said tater, but most people who say tater isn't a word, they eat tater tots, so they know it's a word, folks, and They eat pieces of tater, I mean, most tater. wedges, they don't say potato wedges, they say potato wedges when you go to buy them and tater tots definitely don't say small potatoes, but that's it, there's a bowl of tater salad mixed together pretty well and that's literally all you have to do .

To make it, you just need to put a pot on the stove and heat up the stove with a pot and potato salad is best if made at least three or four hours in advance, kept in the refrigerator and chilled, and you can definitely Do it the day before, you can even do it three days before, like if you're having a big

cookout

on the weekend and you want to get things ready before you can make tater salad, coleslaw, macaroni and all that on Thursday . or Friday night so that when the weekend comes and you have your

cookout

you don't have to spend all day cooking, you can go out and enjoy the day with everyone else in the summer, I keep sides like tater salad and baked coleslaw bean salad and macaroni salad in the refrigerator because they literally go with almost everything, not just cooked things, I mean, you can eat it with fried chicken, you can eat it with pork chops, you can eat it, oh gosh, of course , hamburgers and hot dogs and barbecue chicken and all that, but almost any meal, tater salad is a good side and if you make it ahead of time you know it's enough for three, four or five nights, especially when you're only cooking for one or two people.

It will save you a ton of time and in the summer you won't feel like standing there and cooking a big meal with lots of sides, especially if you've been outside working all day in the heat you want to come in and eat more. of your food already ready and with accompaniments like tater salad, you can do it, so try it, use some of the tricks you know, save all the peeling and cutting until after cooking the potatoes, if you want to peel them or if you don't want to peel them, It's not necessary, it's just what you like, the flavor you like, the texture you like and how people like that you're making it, most of my audience likes it peeled, there are a few of them.

They don't care about that, but most of them care and want to peel the skin off, so that's how I normally do it, but like I said, if I'm using something like Yukon Gold or red skin potatoes, it really doesn't even matter. You can tell those skins are there because the potato itself has a different texture, so make some tater salad for Memorial Day, Independence Day, for all the summer cookouts coming up, save this recipe and not just the free cookouts, keep some in the fridge for when you need something quick. side dishes on a weeknight before we go I want to leave you all with John 15 12 and 13.

This is my commandment that you love one another as I have loved you no one has greater love than this that a man lay down his life For his friends , this three-day weekend ahead of us is more than a cookout or a three-day weekend or a meeting or a party; it is about all the men and women throughout time who have made the ultimate sacrifice. who have given their lives to achieve and preserve our freedom, as well as to protect innocent people around the world and now more than ever it is so important that as parents and grandparents we teach young people what the true meaning of this holiday is and the true meaning of the independence day that is approaching in a month it is our duty, it is our responsibility to teach the young people the true meaning of these holidays and as you are gathered this weekend with your friends and your family, I know it. many of you are watching what is happening right now, please as a family pray for our nation and pray for our world that all truth will be revealed and followed by true justice so that we can maintain peace and freedom we enjoyed it and our Lord intended us to have it if you haven't already don't forget to like and subscribe before you leave and until next time remember to put God first, happy memorial day and God bless you to all.