Hey dudes!
I am Hilah.
Welcome to Hilah Cooking.
So it’s getting to be like cookout season, barbeque season, potluck season, so today
I am gonna show you this very special potato salad recipe.
Let’s call it perfect potato salad that my friends Emily and Laurel used to make all
the time, but Laurel has moved to New Zealand.
Bye Laura!
We love you!
And so now me and Emily have to take the reins of the potato salad, so it’s real easy and
it’s super-delicious, and I am going to show you how to do it right now.
All right, now I’ve taken the liberty of going ahead and boiling my potatoes because
that is boring as hell, but I’ve got russet potatoes about yeah big, and I boiled them
in their jacket, and that helps retain, you know, whatever nutrients there are actually
in potatoes which isn't a whole bunch, but this helps a little bit, and then just got
an ice water bath here, and you can just like leave it in there for a few second, and then
you can just kind of like peel the skin off.
So that’s kind of a neat little trick.
I don’t know.
Maybe it’s not.
Maybe it’s stupid.
Anyway, we’re just gonna get the skin off of here.
But I’m also gonna save all this water, the boiling water, and the ice water, and
let it all come to room temperature, and then I can use it to water my plants, or pour it
on my compost, or you know, something like that.
Let’s conserve water everybody.
All right.
Yay!
It worked.
Okay, now I am just gonna cut it up.
Let’s cut it up in whatever size you want.
I like, you know, a pretty decent bite-size size, and we’ll just set those aside, and
I will do all of them.
Okay, so I’ve got all my potatoes peeled out and stuff, and I’ve got the other ingredients
here, and while the potatoes are still hot, I want to mix in the vegetables.
I’ve got celery, and I’m using green onions because Laurel always used green onions because
she used to not like regular onions, but if you want to use white onion, or even red onion
or something like that, that would be fine.
I just kind want to toss that together and the heat from the potatoes is gonna bring
out the flavors of the other vegetables and just kind of soften them up and it just helps
everything kind of meld a little bit better, and don’t be afraid to like be a little
rough and mash it up a little bit, so you have like some chunks and some squishy stuff,
and it’ll go real good to sop up barbeque sauce drippings on your plate and whatever.
Mmm!
Okay, then another trick is Emily didn't like big chunks of boiled eggs, so she’d grate
the egg in there and then it just kind of like runs through everything and like flavors
the whole deal, and I know some people aren’t a fan of the boiled egg in potato salad, but
I like it, so it shall be done this way, and then I’ve got some pickle here, and normally
I like to, I like those fancy like refrigerated pickles that are super-crisp, but I find that
for potato salad they like soggy cheap-ass brands that’s on the bottom of shelf works
actually better, and I’m gonna add in maybe a tablespoon of that juice and mix that around
while they’re still warm.
Okay, and then celery seed, and in my hubris, I thought that I had celery seed in my cabinet,
but I don’t and I want to add celery salt, so sorry Emily, but I am just going to use
this instead of the salt, so I am just going to put in a little celery salt.
If you have celery seed, you just want to do a little bit of salt and celery seed, and
black pepper, and then mayonnaise/mustard conundrum.
I like a lot of mustard.
I like probably more mustard than mayonnaise in the little ratio, but that’s a very personal
choice best made between you and your pastor, just kidding, I don’t know, you and your
family, you and your friends.
So, but I like it to be bright yellow.
So I am gonna say maybe a quarter cup of mustard, and that’s gonna give it a nice, vinegary
kick, a couple of dollops of mayonnaise.
Emily says, “Use the real shit.
Not that low fat shit.”
What do I know?
I am just a girl that’s gonna eat some badass potato salad in a few minutes.
So that looks plenty mayonnaisey for me.
I am gonna give her a taste!
Let’s see.
I guess I could use this spoon.
Just do that.
Okay.
Get some celery and pickle in there.
[crunch] Mmmm!
Yay!
Reminds me of all the backyard barbeques and stuff that we all used to have with like slip
and slides and stuff over on Cherrywood.
Ahh.
Those were nice days.
Okay, well there you have it folks.
There’s the perfect potato salad.
Now, you can taste it.
You can add more mayonnaise, add more mustard, add more pickle juice.
If it seems a little dry, sometimes a little more pickle juice is just the key, so take
it, play with it, you know, just switch it around if you want to, but there is the basic,
perfect potato salad.
Thank you very much for watching, and if you have any comments or questions leave them
below and I’ll get to them as soon as I can, and I really do appreciate your support,
and thank you guys so much!
And have a wonderful week!