Hello and welcome to In The Kitchen With Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make a yummy
homemade potato salad.
I love potato salad.
It's one of my favorite side dishes at like a barbecue or
like a family get together at the park or whatnot or even
just at home.
I just love this side dish a lot.
It's very popular here in the United States and it's really
easy to do simple ingredients.
If I can do it, you can do it before I move on.
Make sure to subscribe to my channel and hit that
notification bill so you don't miss out on any of
my new videos.
Let's get started down below in a description box, you'll find
a list of the ingredients and the amounts.
So began by taking your potatoes and you'll want to
rinse them just to get off any extra dirt that might
be on there.
Make sure they're clean.
And I'm going to be using Yukon gold potatoes.
But you could use russet potatoes, you could use
red potatoes, whatever potato that you really want to do.
And I'm just going to quarter these and you don't have to
skin them or peel them right now either.
So just quarter them and put them in a large pot.
And
we'll do that first.
And I am using two and a half to three pounds of potatoes
and this will serve about eight people.
And so if you have a lot more people that you want to serve
and just double the recipe, you just get like a five pound
bag of potatoes and use those.
But you're going to have a really large pot to do that.
Many potatoes or two.
Two pots, all right, and now I'm going to fill this pot of
water just so it covers the potatoes,
about a half an inch or an inch, something like that,
didn't have to be exact.
That was about two liters of water.
And now I have some salt.
I'm just going to put some salt in there.
It's about a teaspoon, two teaspoons of salt,
something like that, and now I start to boil these potatoes,
I'm going to boil them over on the stovetop.
All right.
Here we are over at the stove top and I have the heat set to
high and we want to bring the water to a boil.
So once the water comes to a boil, we're going to let it
boil for 15 to 20 minutes somewhere around there until
they are fork tender.
And while you are boiling the potato and you can make your
hard boiled eggs as well as your bake and cook your bacon,
and then you can chop up the green onion, the purple onion,
the pickles, etc.
,
and measure out your other ingredients.
And then when the time is up, you can come in and check them
and see how tender they are.
And they are pretty tender and you could let them go longer if
you want them even more soft or softer, or if you like them
a little bit more firm, then you can take them
off right now.
That was about 16 minutes when I turn the heat off.
And then over here at the sink, I have a strainer
there and I'm just going to pour the potatoes in there.
Just let those potatoes sit for about five to 10 minutes so
they can cool down a little bit so we can handle them
and cut them.
All right.
And while the potatoes are cooling, let's go ahead
with the other ingredients.
I have one cup of mayonnaise or mayonnaise or mayo, however you
want to pronounce it.
And then I have some yellow mustard, and this is
about a tablespoon of yellow mustard.
And if you don't like very much mustard, then you can even
reduce that if you want.
And I also have about a tablespoon of Dijon mustard
that I dropped in there.
Normally I just squirt them in there.
I don't I just eyeball it and squirted them.
But it looks presents better inside these little bowls.
And now I have about three fourths of a cup of celery,
chopped celery, and this is about one and a half
stock celery stocks.
You don't have to be exact with any of these measurements right
now that we're doing.
If you want more salary cut, more salary, okay, this next
part is totally up to you and I have about the same amounts,
about two thirds to three fourths cup of chopped pickle.
This is Dill Pickle.
And then I have about a fourth of a cup of green onion,
and I'm just going to put.
Almost all of it in there, because I want to reserve some
to garnish on the top and then I have about a half of a cup,
or this is just a quarter of a large purple onion.
And you can use sweet onion if you want whatever onion that
you want to use.
Purple Onion is a classic onion that's used for potato salad.
But again, this is your potato salad.
Make it how you want.
This is just how I really like it.
And then I have some dill and I'm just going to do about half
of the dill.
That's about a tablespoon of dill because I want to be able
to garnish the top with some of the dill as well.
And then back in, this is four strips of bacon and I'm going
to leave some bacon garnish on the top.
And I just chopped it and then some paprika.
It's about a teaspoon or half teaspoon of paprika.
About a fourth teaspoon of.
Black pepper,
about a half a teaspoon of salt.
You don't want to go too heavy on the salt if you're using
bacon because bacon is inherently salty by itself.
And also stir this all together.
And then I also have some apple cider vinegar, about a half of
a tablespoon, tablespoon or so, that's going
to add some acidity.
Oh, yeah, that smells so good.
All right.
That is looking good.
And now I have two hard boiled eggs I just chopped up.
And I will fold those in their.
You don't have to add the hard boiled eggs if you want,
but that's a classic ingredient for potato salad.
I always add it in there and you could use more hard boiled
eggs if you want less more of the bacon if you want or leave
the bacon out again.
There's a lot of things that you can do with this salad to
make it your own or to suit your own tastes.
Now, this is ready to go.
I'm going to set that side.
All right.
Now I have my potatoes and I'm just going to take them and put
them on this cutting board.
Now, you can peel the potatoes right now if you want.
The people will come right off.
I will be honest, I don't always peel the potatoes,
I like the peel, but this part is totally up to you.
If you want to take the time and peel them, you can also
peel them ahead of time before you boil them that totally
up to you.
I kind of like the more rustic look at the peel ads.
And also there's nutrients and flavor in the peel as well.
And then we're just going to cut these up in little chunks,
bite sized chunks.
Like that.
OK.
And I'm going to put these in a large bowl.
I want you have your potatoes all cut and then a large bowl,
it's time to put it all together.
I'm going to take this mixture and just pour it right on top.
Oh, yeah.
And then I'm just going to fold it in everywhere.
I don't want to smash.
These potatoes at all, you want to keep some of the integrity
of the potato?
It's OK if it matches and squishes a little bit and then
you can taste it to see if you need to add any more
salt and pepper.
All right.
And now you can garnish it with the rest of that green onion
and bacon and dill and then cover it and chill it until you
want to eat it.
You can eat it now, but it'll taste better as
it's been chilled.
And even if you make this the day before, it'll taste so much
better the next day.
And then I am going to transfer it to this bowl so I can take
some nice photos of it.
Yeah, look at that amazing catus.
This is more this bakin.
Green onions.
And then.
Some fresh dill.
And there you have it, my homemade potato salad.
All right, the potato salad is done and turned out fantastic.
Really easy to do, simple ingredients.
If I can do it, you can do it.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests, put them
down below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
Don't forget to subscribe to my channel and check out
my other videos.
Take care.
Time for me to dive into this.
So, yeah, I get that.
So.
Mm hmm.