Homemade Potato Salad Recipe ~ Noreen’s Kitchen

Greetings! Today I am sharing with you how I make potato salad. Now I realize that this may be a simple dish and that most people could figure out how to do it on their own, but since this is a part of our holiday meal, I am sharing it with you all anyway.

I use mayo in mine, but if you use something else, feel free, like I always say, make this yours!

I hope you try this and I hope you enjoy it. As always, Happy Eating and Happy Easter.

hey everybody it’s Narine here with another episode in our Easter dinner series and right now I’m going to show you how I made my potato salad now I think a long time ago like maybe 2 years ago I actually did upload a video where I did make potato salad along with something else I’ll have to look to see but we’re going to make something it’s identical but I thought just to refresh your memory or maybe for the people who haven’t uh seen that one we’re going to go ahead and do this one this is how I make potato salads the way I like potato salad the way my family likes potato salad if you like it a different way please feel free to make it your own I don’t like Miracle Whip I don’t think it has anything bu any business in my potato salad and if you like it fantastic use it but this is what I use I’m going to use five rusted potatoes that’s one for each person and one for the pot a cup of chopped celery we’re going to throw two eggs in the pot with our water while we boil our potatoes and then um we’re going to use mayonnaise celery seed onion powder garlic powder salt and pepper now I want to show you a trick when you boil your potatoes in their jackets the reason we do this for potato salad is so that the potatoes don’t absorb all the water because we don’t want our potato salad to be stocky if you take your pairing knife and just score around the middle of that potato like so after you’ve boiled these these jackets are going to slip right off and you’re not going to believe it when I show you so stick these in here and some cold water and um we’re not going to put the eggs in right away we’re going to wait until this comes to a boil then we’re going to put our eggs in that way everything’s going to finish around the same time so you know how to boil water I’m I’m hoping so I probably think you don’t need to watch that so I’m going to go ahead and boil these potatoes I’m going to put the eggs in and then later I’m going to come back and show you how we put all this together so we’ll be back later okay our potatoes have boiled and as you can see I put the eggs in there and we’re just going to drain off some of that water and then flood it with cold water and we’re going to let it um overflow and we’re going to let it run for just a minute I’m going to get some paper towels no I wanted to show you I’m going to fish these eggs out of here that’ll be finished just crack it now I get my eggs from the farmers market look at how nice that peels that’s exactly how your eggs should come off apart it shouldn’t be a problem now I know that my eggs are probably less than a couple weeks old when I get them when you get them in the grocery store eggs have a very long shelf life you know you don’t know how old they are okay now watch this see it’s supposed to come apart easier than that there it goes don’t rinse that and set it off the side it’s supposed to come apart okay now let’s see if I can lay my hands on I can my egg slicer all right let me get my here cutting board all we’re going to do is Cube these potatoes so I’m going to cut them in half I’m going to cut them in half again and I’m going to slice them Crossways I like big chunks like I said you want to actually know that you’re eating potato salad if you like them smaller then what I would suggest is you don’t cook them as long as I did I probably cook these ever so slightly too long but just little p a shell on that egg and they’re very hot on the inside so please be careful um my mom always waited until they were cold and you can do that too and this will make us enough just for dinner there may be a little bit left over we can eat that for lunch tomorrow with a ham sandwich oh P’s already falling apart let’s see okay and that little piece was just kind of big so I’m just going to cut that up and I understand most of you know how to make your potato salad everybody has their own favorite now I make a German potato salad that I adore something my grandmother used to make I haven’t made that in a very long time but it is something again that we had at Christmas and Easter and maybe the occasional baptism um that my grandmother would make that for and that you eat totally warm all right now two our potatoes eggs to our potatoes we’re going to add our hardboiled eggs and here I have my egg slicer and I just want to show you something that is how you want your hard-boiled egg to look it’s perfect now I sliced it this way now I’m going to put it back in the egg slicer and I’m going to watch if you have to hold it just a little bit you’ve chopped egg no fuss no mus you know what else I used this egg slicer for I slic strawberries with it and I slic mushrooms with it now you have to be a little more Ginger with it a little more careful because these wires they’ll break pretty easy um they do make these that are made for mushrooms they make them that are made for strawberries but they’re typically the same type of construction now let’s talk our celery in here and I just think I’m going to need to get a larger Bowl but one thing I did forget to mention at the beginning of this was seasoned salt I don’t use regular salt in this I don’t know why I did that so anyway where it is here it is I have one particular spoon that I like stirring my potato salad with and it’s this one it’s got a nice deep Bowl on it okay we’re going to give this a stir and yes you can see you’ll see the seam Rising off of that and that is how I want it because I like this slightly warm okay let’s season this up let’s give it a liberal sprinkling of seasoned salt but not too much because you can’t take it out but you can always add more and celery seed my favorite and my friend cat’s cradle favorite we’re going to add lots of that I would say at least a teaspoon at least cuz celery seed is the best pardon that this onion powder this a little onion powder I’m going to say half a teaspoon that pepper don’t put garlic powder in the potato salad that’s also something I said said along at the beginning I would say a half a teaspoon of ground black pepper and this is restaurant cut so it’s um rather thick give this a good toss oh and overboard when you do this please make it in bigger bowl don’t make the same mistake I’m making here all right I’m going to go to the refrigerator and grab my mayonnaise I’m going to grab a tablespoon and I really don’t have a measurement we’re going to start with that much that’s about a half a cup and just toss that around in there the only way to know if it’s right is by tasting it and if you think that the the flavors are well balanced then you can stop I also like it to be texturally correct I like my potato salad to have the right balance of the dressing I’m going to get rid of this one now to the potatoes I don’t like it too dry but I don’t like it too moist either and I can tell that I’m going to want to um add a little mayonnaise I think the seasoning is just right I think the saltiness of it is perfect you don’t want it too salty and it’ll just suck all the moisture right out of your mouth I’m going to add another heaping tablespoon see how that does see I can already tell that’s making a difference okay give it a try that’s perfect yep that’s perfect okay any yet almost there you have have it that’s my version of potato salad I hope you try this and I hope you enjoy it and until next time happy [Music] Easter