The Best Southern Potato Salad for Your Backyard Cookouts!

Hello, today we are going to make a

southern

style

potato

salad

. I want you to come and take a look at this right here if you want to know how to do this, stay tuned and guess what friends, it's super easy now. Look, it's not a lot of ingredients, you know, I mean, I left them in the jars, but there's always the full list of ingredients in the description box under the Vine branch, bacon, sea salt, check it out, it's vegan and that's the real. Level up folks, okay, so look now, what we're going to do is show you this part right here because this part is going to be key.

If you want to go ahead and cut the

potato

es, obviously I already peeled it right now, this is the way I cut mine, you guys do whatever you want to the extent that's

best

for you, because a lot of us also know how to make a

salad

of potatoes, so we know how to make the potatoes for me. This here is the key. I notice the size I'm cutting them to. I want to keep them all about the same size. I don't really worry too much about this. You already know the size, you just want them to fit like this. one bite is really like a big bite, but as they get soft and as you turn them, they start to erode and put the potato in the mixture, so I'm going to do this now just to avoid like boring everyone, you know, I mean, the we have like this, right?

I'm going to put them here and show you what I already did. I already boiled my potatoes, let me get them and then I'll show you. How do you want to try them? So look, you know we always do the toothpick test. You don't want them to be super super soft, but you want them to be able to be like that and then if I just twist them. just a little bit is released, these ones here are perfectly done, so now I'm getting ready to go ahead and you know, cut my celery. I just like to start with my tips.

I've already cleaned them, uh, some people. just cut this out for me, I like to see it where it starts to turn green, you know what I mean and uh, I just hit it right there, this part is totally up to you, I just think when you're making potato salad, they want to keep going and get some kind of bite, it's all about the texture, you know, I mean, I like to have a little bit of crunch in there, so I cut them like this in this take on board, you know. Look, I already diced my onions, look at the size now, that part is up to you, but if you just want to have a little crunch, you just want to do it the way I'm doing it right. here it is okay so look now we're about to get to the good part guys hey this is what uh i'm not going to lie to you go like this if you do it in the description box below I'll give you I'll give you guys like a base, it'll say one or two cups of mayonnaise, it depends on how many potatoes you have, so let's go ahead and start with the amount that I have.

I'll probably start with about a cup, cup and a half, you know, I mean just to start, just to see now, when you make potato salad, you gotta remember this part, guys, you can always add a little bit more to it, you know, like this. Look, let me go. Go ahead and start this great debate, you know, tell me in the comments section below which mayonnaise is the

best

, whether it's Helmets Dukes or Best Foods. Now we're going to go ahead and add a little bit of seasoning, you know, I mean just a little bit of base.

Here just to start again, you can look in the description box below. I can give you the measurements and we can start getting it the way we want. That's just a start, but that's how I do it. and it would be a bit lazy, right? Oh, and I must say this, if you guys pay attention to that, it's sweet. I want you to talk to me there because I've heard people say they're getting out of the deal. People like to add a little sugar, let me know in the comments section below, how do you make

your

s?

Don't sleep, folks, this right here, you gotta have this, just give it a little bit of that color. and give it a nice little touch. I don't know how else to look at it properly, but you can see that we just mix it like this and again, you know, when you put the Relish in there, it loosens up. the past depends on the brand listen this depends on the brand if I want to go ahead and sneak in a little bit of the sweetness of the sweet seasoning, you know, and I'll tell you this too, the number one seasoning that you want What I'm going to use is which I do not have in this moment.

I'll put it in the description box below. It's called Salad Cube Seasoning. That's the sweet seasoning and they're a little bit bigger along with the texture of the onion and you know the celery fire folks now pay attention I'm just going to add a little bit of this here I'll tell you I like it a little crunchy right now , I'll see how it turns out while I mix it all together. okay, just let me know and I like it. I don't know what the ratio is, but I know in every bite I want to get a little bit of that onion, a little bit of that celery, you know what I mean and then I'll show you. the real trick why when I do it everyone wants to know, hey, what's going on.

I thought I would never get over it. My grandmother taught me how to do it, but now I have a new ingredient for you, since you know how to mix this and when you put it in, you know, my texture, you know, my vegetables, they are starting to harden a little bit, but it really gets hard, you know, and it becomes nice like the potato salad that we all know once we add the potatoes and turn it over as you fold it over the edges, it starts to get smaller, you know, it starts to fall apart and mix into this.

I don't know if you guys can't tell now, but look, my mouth is moving. I'm smelling it and this. It's going to be I'm not going to say anything you just wait well, now we have this right here this is our base. I'm looking at this and looking at my parents. Maybe I need to add a little more, but that's it. What makes potato salad so good? So now I'm going to go ahead and bring you my hard-boiled eggs. There was no need to show everyone that you all know how to do it. It may get a little noisy.

I'll keep talking quietly, but I turn on the water like this and then I go ahead and you know, peel them like this now, when I tell you I have something good for you that I'm going to drink. you go back in time I don't know I don't know if

your

grandmother did it, which I'm sure she did look at what I'm going to do. This is not the safest practice. I have to say it, but look, come on. go ahead and just cut them like this, you know, I mean, you gotta be careful because when you cut the bud, you know what I mean, you just wanted to go through and slide, you don't want to cut your hand, I want guys, pay attention to the bud, that's right since I like my yogurt a little bit softer, some of you probably like that lime green thing that you know on hard boiled eggs or something, but this is the way I'm going to do this like this, now you guys make yours the way way they want to cut them, let's pay almonds for those who are new, we can go ahead and cut them on the cutting board, but for me, boom.

Now you see this right here, now notice that we haven't put any seasoning here, okay, none at all. Now I have two ways you guys can incorporate your seasoning boom. Take a look at the Creole touch if you want to go more like the south. You know what I mean or you can use it for the My Level Up series. Check out the A series right here. You know I have an A and a B, but this here gives it a good profile. Either way, these products here go together very well. I'm going to go ahead and add a little bit and you know, I probably should have shared this right now if you don't know that both products are low in sodium and that's key, especially here in this, uh, in this potato salad, you know, I mean, we just want to mix it, you want to see the color, you want to see some of the flakes.

I do everything in increments, that's why I've never failed and if you know the model. of this channel is to simplify these recipes and take the mystery out of cooking now just the fact that I'm not even going to try it yet I told you it's low sodium right now look at this right here this is Branch and Vine This is bacon salt , listen, this is a vegan product and it allows you both products, whether you're using a Creole twist or my series, you guys can go ahead and add a little bit of this right here, this is what it states.

It's a stretch folks, you know what I mean because this would be just three pinches and I love it oh my gosh now I'm going to do it like this and you guys can tell me what you think don't you think? I already like potato salad, but now let's thicken it up, friends, very simple. Well, look before you finish cutting them into even smaller pieces. I just want to show you that most of my chunks were this size. They know they vary. I cut. Bring them down like this, it's up to you, but the purpose of me cutting them small when I was boiling them so they're all ready, you know, quicker and at the same time, now we just go ahead and start adding this in there.

We might as well add it all in, there's no need to play with it, you know, trying to figure it out, you know, because I always take you a little at a time, now we're making potato salad, folks. I'm not going to say anything, you know what I'm going to go ahead and just play the music now, you can see it like this. You know, I mean, you can cut the potatoes as small as you want, but this is what I like and I like to keep folding and working now, look at the thickness, guys, now I'm going to go ahead and grab my knife, I mean my fork, and let's go ahead and get this one, you know, I mean, uh.

I want to get some oh my gosh, it's so soft it won't even stay there, cheers everyone. I'm going to go ahead and add a little more of my seasoning on top, take just a couple more pinches of this bacon, sea salt, fire, hey, pro tip, make sure you have a big enough bowl for you to mix, that It's really key. Now find a way to display it and we'll post it like this for everyone, okay? so now that we have the finished product, I'm going to go ahead and grab some of these, you know, green onion tops, just add some here here.

I'm going to get myself a miniature, guys, you know what I mean and then, uh, we'll be. I'll move on, alright folks, you just saw how easy it is to do. It's really about customizing it and doing it however you want. What I did was give me you know the basics. I gave you the base in the description box below. and then we work from there, the right key is to get the potatoes right, I showed you how to do it, you know we hit it with the two tines and you know we do it, but remember it's really just the way you like it , this here is fire.

Now you guys already know, and this thing here that smells incredibly good, look at this sea salt with bacon, it just sends it over the top, with that being said, hey, thanks for watching this video, don't forget to like the subscribe button and tell it . Everyone here listen up, there is a channel here that is simplifying these recipes and taking the mystery out of cooking and guess what friends we are about to celebrate. I'm out of peace, please, thank you.