Deli Salad Party with Chef Dom

Join Chef Dom for a FREE online cooking class where he will be teaching how to cook three delicious deli-style salads to bring to your next BBQ.
When you bring the perfect side dish, you’re the star of the party. In this class, we’ll learn to make three not-so-classic deli salads. Together, we’ll put a twist on pasta, potato, and chicken salads with a delicious Layered Pasta Salad, a Yogurt Dill Potato Salad, and a fresh Summer Chicken Salad.

we are making Deli stuff how’s everybody doing I’m chopping right now finish up my prep welcome in we’re making Deli salads baby we got a pasta salad we got a chicken salad and we got a potato salad anyone looking for some recipes we got the goods we’re going to link all of the grocery list and the recipes in the comments so just check down below and you should be able to find all the good stuff I’m dicing an apple right now this is for my mom’s chicken salad Joanna’s chicken salad we’re calling it some grapes some apples some cran raisins all that good sweet stuff with some shredded chicken where’s everybody coming from we’re going to get started in just a second just give it some time for people to get into the room and watch us make make some salads super simple this this class is all about just learning how to up your game this summer for cool new salads I’m rough chopping apples don’t judge me all right the rest of that Apple will deal with later we’ll finish it later okay so I believe the gang is all here I’ve got three setups we are going to make three different Deli salads um that you’re going to freaking love one of them the first one we’re going to start off with is a Deli salad um very popular on a 12 tomato site called layered potato o sorry layered pasta salad um so we’re going to take a pasta salad base dressing we’re going to layer it like kind of like a uh like a seven layer bean dip and then we’re going to uh drizzle the dressing all over it so essentially you could take this all beautifully layered and trifled somewhere to a picnic or to a potluck and then you just toss it all together in the end it’s got some roma lettuce in it so it’s it has this really nice crunch to it and it’s different than normal um sorry different than normal pasta salads because um they crunchy um and it’s also servable right away all right just going to wash my hands and then we’re going to get started Claudia if you can keep track of those potatoes for me whenever those are fork tender I need you to take those out I got some red potatoes cooking we’re going to assemble this guy in about 15 minutes all these recipes because why not they’re dly salads okay let’s get started um so first things first we’re just going to make our dressing base for this pasta salad so I have a nice clear Bowl we’re going to add in our mayonnaise and our sour cream let me know if you need help finding the recipes we got Mark and Claudia on the side making sure to answer all your wishes all right so I just mixed in some mayo and some sour cream uh this is actually one of the most popular um recipes of the week this layered pasta salads so you’re in luck if you’re a regular 12 Tomatoes viewer Dijon mustard in I’m using whole grain mustard you can use what you have even if you have yellow mustard use it white vinegar white wine vinegar some sugar some Worchester Shire some salt and some Pepper easy peas whisk it all together and what do you got pasta salad dressing so all that salt should uh incorporate really easily into all these this fresh veg we’re going to mix into it plus a little salty ham um some Haled calamada olives but you can use any black olives you want to okay so the part I need help with is layering this so first we’re going to layer in the lettuce Roma chopped beautifully you’re welcome chop it however you’d like this is why we also dress it uh later because we want to make sure we don’t so out all that Roma and it’s such a brilliant idea this is one of our content creators Rachel Murray who made this um such a smart lady so smart all right now I’m going to crumble my pasta I use some elbow macaroni I got the large stuff because it’s How We Roll super cute and I also don’t like rinsing my pasta underwater now every Chef does this differently if you’re in a pinch you’re trying to cool your pasta down you’re running running to the potluck or the picnic cool it down underwater okay who am I but if you got the time just let it naturally come to cool it’s going to stick together it’s easy to break apart and once you fold it in with all that Mayo it’s really nice and easy as well Mark how’s this look on cam sexy Mark says sexy indeed we did it guys um okay peppers in beautiful bell peppers again cut by Mah you’re welcome okay next up Red Onion did I cut red onion or is that a lie um yeah I don’t I don’t see Red Onion why does it to say that um we’re going to say it’s peas not red onion I’m going to go through through this list not red onion okay peas down down and dirty and then we’re going to layer in our celery look how fun this is guys all you got to do is Dice it up and layer it in so simple and then in goes our ham if you don’t want to use ham don’t use it I don’t need to hear why you don’t want ham in your pasta salad okay today it’s going in ham olives oh this is so cute I want to dip a tortilla chip in it I’m kidding okay and then dressing and then the cheese okay here we go let me taste the dressing yumo okay and now we’re going to pour over our dressing like I said if you um are kind of run into the event hold this on the side and then dress it and finish with the cheese after okay but for sake of beautification we’re going to drizzle this all over with this dij Mayo sour cream mixture it’s really nice you don’t get a lot of mustard flavor just helps balance that um heavy fat flavor that sugar really helps add something to it as well um tone down all that tanginess I’m going to finish it with some grated cheda oh my God guys so pretty so pretty let’s see look at all these cute little layers we have it looks so beautiful it’s ready to toss we’re gonna wait till the end to toss it all together and give it a taste but pasta salad how easy is that and something a little bit different than like your standard macaroni salad and something a little bit different than that traditional Italian seasoning pasta salad yum all right that took us all of five minutes let’s go next can they still see this in frame yeah no yes great okay next up we’re going into our potato salad so this is a really delicious potato salad we launched here for our vegan menu um this is a really amazing recipe um created by Nisha Vora that um I did a little rip off of um she makes really great vegan recipes that I think are very approachable for people who um are kind of plant-based um thinking or they want to learn a little bit more so uh that being said I’m using Greek yogurt in this but you can use coconut yogurt if you want to make this fully vegan it’s pretty much the only part of this whole salad that has dairy in it um okay so like any good salad we’re going to start with with our potatoes so this is a warm potato salad um best thing about warm potato salad is that when they get um when it gets cold it gets even better so I like to put everything in it while it’s warm I feel like it penetrates the potatoes a little bit more gets more of that tanginess inside of the potatoes and then that way we can uh when it cools down it gets even more Tangy so good show good all right another trifle bowl we are going to start with the dressing on the bottom so unlike um just putting all the potatoes in and then tossing them I like to have a little dressing at the bottom and that way I know all the ingredients are Incorporated and then I can just continue folding the potatoes into the dressing to let that all meld and be friendly so we’re going to start with our Greek yogurt half cup uh you don’t have to buy a whole bunch of Greek yogurt I bought one of those individual serving sizes let me show you one of these cute little chanis plain right here beautiful cute um now I’m going to take uh some celery seed um so Prime ingredient in celery salt um these tiny little seeds give so so much flavor um so pick it up it’s pretty cheap and lasts in your fridge uh last in your spiced cabinet for a while um some whole grain Dijon love that stuff tahini so this might be a little foreign to you but tahini is a sesame paste really really tasty um definitely worth the try um you don’t get a lot of that Sesame flavor but you get a lot of that Sesame protein um in the entire dish it just makes it taste a little bit more um nutty um but in like a in Umami way and not just like putting raw almonds and stuff um okay I’m going to add in some Capers some chopped Capers and some brine again Capers just like olives are little divisive give it a try before you judge it I promise you it will change your mind I promise some uh minced garlic in here we’re going to throw in some chives we’re going to throw in about half of our Dill we’re going to finish the rest with our dill and then we’re going to do a whole bunch of Juiced lemon so one of the biggest points of like a a warm potato salad is to get a lot of that sourness in here now I know a lot of people think because it is designed to like but how does this make sense I guess it makes sense when you do it that way but there’s little holes at the bottom here that I like to flip it upside down and I find that a lot more juice baby really can’t have enough lemon in this salad so good and then look all the seeds don’t like come off the sides oh we got a seed oh we got two seeds get out of here get out of here all right last lemon and we’ll mix this around with a spoon I’m so tempted to did anyone see that one episode of Oprah where she juices limes with her teeth I’m so tempted to bite into it such a good way of doing that very unsanitary but it’s okay all right so I’m mixing the Greek yogurt the lemon juice the Capers the Dijon the garlic some of the dill and the chives together should be nice and wet nice and juicy we have our potatoes that are cooked oh that splashed in my mouth yum great way to taste things um and now Let’s Fold so potatoes in it’s three lbs of potato I just realized the recipe says two pounds we’re going to improvise don’t look at me don’t look at me okay we will use those celery bias cut bias cut to me just means sexy cut so whatever you envision is the sexiest cut for your celery is what goes in here the sexier the better guys jalapenos if you like the spice spice it up I love the taste of pepper in here so we’re going to use it some of this raw red onion Mark melon’s not that big of a fan of raw red onion but in this salad he loves it and I’m projecting [Laughter] that and then we’re going to finish off with some more Dill we’ll save some more for the topping and let’s toss oh smells so good immediately when that Dill hits the Hot Potato it’s so smells so good oh look how good so good oh my gosh and that way I know all the vinegret is mixed in all that dressing is mixed in to have this really delicious potato salt we’re going to taste at the end I’m going to hold my impulses until the end to taste let’s get a cute Bowl let’s dump this out oh look at that you can see some of those grains of mustard seed in here lot of that fresh dill the potatoes are nice and juicy some big pieces of celery in there for crunch on top of those celery seeds to finish s my hands a little then we’ll finish with a little fresh dill isn’t this just like a fun summer potato salad you know you think of like warm potato salads you just think of like vinegar and d uh vinegar and mustard maybe a little Dill it’s kind of like an amped up version with some Greek yogurt okay another recipe done last one up is our chicky salad so we’re going to finish up chopping while I do that important note on CR dried cranberry so um if you’re not making this into some sort of compost um they’re these are dried and we all know that so in order to make them a little bit softer especially when serving this right away pour some hot water on these and let them sit for about five minutes they tend to plump up and re hydrate since they’ve already been dried just give them some time to uh get softer and I feel like they incorporate much easier into the chicken salad in the end especially overnight now it will hydrate in the chicken salad overnight it just I just don’t think it gets that uh soft chew it still holds that dry uh dried fruit dried raisin chew so I’m just going to use some hot water from the sink no need to boil waiting will it be hot here it comes okay awesome so just a little soak on these cranberries um will help to make them a little bit more plump all right let’s put some celery in here so you can’t have a chicken salad without celery that is my feeling always keep your fingers away when you’re pulling like that on cery your CER the knife can go right into your finger as you’re pulling so just keep your fingers out of the equation any questions we have so far guys are we learning say it again my mom says hi Joanne the woman of the hour is in the chat everybody I am actually live Joanne thank you for asking now she knows Joanne just got a pool uh liner installed at her house if anyone wants to go swimming hit her up she’s got an amazing pool I grew up with um okay let’s finish this salad potatoes out of here okay cool cool cool guys are you with me you’re hanging out we’re having fun we’re making we’re making Deli salads ain’t nothing can be wrong with upgrading our Deli salad game all right in goes about 2/3 of a cup I’m going show I have it on the recipe 2/3 of a cup my God all right 23s of a cup of celery in with some shredded chicken I just bought shredded chicken at the store that’s all you need a cup and a quarter of mayo so it’s always going to determine um how much Mayo you add is how much chicken you have the proportions of this stuff always change CH depending on how much chicken you have uh some apple diced Apple goes in so what I love about this salad is that it’s not you know we’re not just putting sugar in the chicken salad we’re letting these fruits kind of do what they need to do to make the salad sweet um and still have some contrast with that salty flavor from the Mayo from the chicken and from the salt and pepper that we add to it these are table grapes I’m just going to cut these in half o nice and crisp too love it anybody do frozen grapes at home H I love them like little popsicles little fruit Popsicles any questions while I’m cutting up all these grapes anyone going swimming at Joanna would love to hear it her house is open apparently the Midwest is dealing with a lot of cicas any midwesterners here with cicas they are all over the place here in Washington they are not and just cut as many grapes as you want in here guys it’s just such a nice refreshing burst of Joy inside these grapes inside the salad how much do I have on here 3/4 of a cup that feels right okay I got some rits I got some black pepper we’re going to sprinkle in there lots of black pepper salt Mayo doesn’t have the salt that you want in here you just got to season it up a little bit more than you think okay let’s check done our cray raisins beautiful little softer that’s all we’re going for a little softer third of a cup seems about right let’s toss it all together such a simple chicken salad recipe to me chicken salad has got to have celery in it um but Joann chicken salad she knows has that good sweetness from all these apples and dried cranberries and grapes just gives it such a nice flavor and then to eat it on like a buttery Ritz cracker oh so [Music] good look at the salad guys so like chicken salad out of all these I would say needs to chill I’m too impatient yum oh my gosh so good great chicken I bought too okay let’s finish this guy up another Bowl has anyone made chicken salad with grapes before feel like the chicken salads I’m so used to seeing are these like really mixed together chicken salads that people put on croissants which isn’t a bad thing I never find ones that are just as colorful as my mom’s Ritz Crockers cuz duh my fingers doing everything in my power not to bite this put it on some bread if you want to this is just my preferred method of eating couple rits oh my God you can’t be mad at this you just can’t be mad at this spread here me clear this out let me get some tast in Forks wipe off our surface a little bit just be cleanly three different amazing salads done in 28 minutes let’s toss our salad here and I’m going to bring in my people to taste it any questions while we’re finishing this up guys you know where to find the recipes at they should be linked in the comment there’s landing pages for these recipes too so like I said this layered pasta salad is super super popular um so check it out give us a like rate us give us some stars on there there we’d be happy to see you look how gorgeous Joanne you still in the chat you going to make this salad at home I know what she’s going to say she’s going to say I don’t like ham and I don’t like olives don’t stop yourself Mom yum so yeah there’s no reason you can’t make this at home let’s give this a taste really good the olives in here add this like Briney flavor that tastes really really nice it’s not like heavy on the Mayo either which I love in pasta salad it tastes light it almost reminds me of like a taco salad in some ways um just with olives and ham it’s really good really tasty nice job Rachel okay I’ve tried I’ve tasted my recipes before but I’m gonna taste them again and I’m going to serve um full surprise on how good they are look at that bite it’s really nice it needs salt oh yeah I need salt really good though really lemony really tasty so good let everybody know the titles of all three of these so they can find them on the 12 tomato site again yeah um good idea Mark so everybody this is a this is the 12 te this is a layered pasta salad from 12 te this is Joann’s chicken salad and this is um what is this called yogurt dill potato salad so this is a vegan um dill potato salad I think you’ll find on 12T tasting oh big piece of chicken so yummy needs to go in the fridge but it’s still really good so any questions before we wrap up guys next week you can find us doing squashing Le summer Delights we’re going to make um uh zucchini and summer squash tater tots we’re going to make a a delicious squash salad um with like a blue cheese yogurt base and candied almonds or candied walnuts and then we’re going to do a squash spread because there’s so much zucchini in the world uh we want to make sure that you’re using it so cheap we can make something really good with each component in a salad for a side dish and for a spread that you can put on top of your bread so good um Claudia you want to come in and taste Claudia’s ready even though she was just pry to come up to turn off the camera here I have a fork for you this one here Claudia our local vegetarian pescatarian there’s a little salt on the top just uh be aware just get yourself a good potato on the side perfect we were big fans of the salad when we made it yum so yum I’m yuming for you the mic oh yeah super lemony love the dill yum and that’s cloudy everybody thank you so much um okay well if you haven’t found any if you don’t have any questions we’re gonna wrap things up again go check these out on the 12T site layered pasta salad Joann’s chicken salad and H vegan potato salad Joann’s in the chat give her some love um like I said go swimming in her pool it’s very new um and we’ll see you next week guys what time was that at no idea real quick okay tell them to stand by stand by for timing next week next week we have 5:00 pm on June 5th pafic 5:00 pm June 5th uh that’s a Friday Wednesday Wednesday Wednesday 5:00 P p.m squashing Le summertime tots Pacific time so Chicago time that’s 700 p.m. eastern time New York time 8:00 p.m. come back and watch us we’d be happy to have you bye guys