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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-*** 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 ***. Not that low fat ***.” 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! 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!