Mama’s Potato Salad Deluxe – What is Mama’s Secret to the Best Potato Salad?

Mama’s Potato Salad Deluxe – What is Mama’s Secret to the Best Potato Salad?
Welcome to Collard Valley Cooks! Have you ever wished to recreate homemade POTATO SALAD that taste just like Mama made? Now you can! In today’s video, we’ll dive into the world of Southern cooking and whip up a classic POTATO SALAD that’s all about comfort and tradition. Join me at the table as we explore how to make Southern entrées, desserts, and side dishes from scratch.
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POTATO SALAD RECIPE INGREDIENTS, Vol. 2 Cookbook Recipe
Mama’s Potato Salad
2 TBSP. BELL PEPPER, DICED.
SMALL ONION, DICED.
3 TBSP OLIVE OIL
3 EGGS, BOILED HARD AND CHOPPED
6 MEDIUM RUSSET POTATOES
1 CUP MAYONNAISE (USED BLUEPLATE)
1/3 CUP SWEET PICKLE RELISH
1 TSP. YELLOW MUSTARD
1 TSP GRANULATED SUGAR
1/2 TSP. PEPPER
1/2 TSP. SALT
1 LARGE RED TOMATO
These are Tammy’s favorite knives, as they were also used by her Granny and Mama in the kitchen many years ago.
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Rada’s Deluxe Vegetable Peeler for Creaming Corn:
Deluxe Vegetable Peeler
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THE STORY of COLLARD VALLEY COOKS:
In the early 1900s, Albert and Lucile Benefield moved to Collard Valley. They had a simple and happy life together and raised their family there.
Granny and Albert had five children. They taught them the value of hard work, love for God, and the joy of food.  Granny served steaming bowls of collard greens and cornbread; they all shared stories and laughter.
As Tammy, one of their grandchildren, helped her Granny in the kitchen, she learned the art of cooking. Tammy’s Mama was also a fantastic cook and baker. Her mother taught her even more about cooking than her Granny did. As Tammy grew up and started her own family, she wanted to carry on those traditions.
Tammy began her own cooking show, Collard Valley Cooks. She wanted to teach others how to make homemade meals with fresh ingredients, just like Her Grandmother had taught her.
Through Collard Valley Cooks, Tammy kept her family traditions alive. She used to love and care for every dish, just like Granny would have wanted.

y’all ready for your cookout this weekend so I thought I’d start today and make some delicious potato salad my mama’s recipe from the second cookbook the ultimate potato salad um and we are also going to make a little bit of coleslaw and warm up some pork roast and have a barbecue sandwich so I hope you are having a wonderful day we thank you for joining and the first thing we’re going to do is drop some eggs for our potato salad when I boil eggs I start them in boiling water have you been poking a hole in the bottom Chris they’ve been peeling and dropping them in boiling water we have fresh eggs so sometimes they’re harder to peel so sometimes I’ll poke a hole in the bottom battton’s want to float a little bit just grab another one we got plenty these are fresh eggs so we got to make sure we have one that’s fresh you don’t ever want them to float that happens won’t stand up what’s the deal here where’s my freshest eggs on the top okay if this one floats we know that it don’t matter now see it’s laying down see that one was laid in the last two days they actually are good anyway unless they’re floating yeah um but to be on the safe side for potato salad we’ll make sure it’s good and dense and falling to the bottom we are starting our potatoes to boil once they start boiling I’m going to time them 10 minutes turn them off quick now my mama when she made potato salad that thing will start whistling for me and then I’ll set the timer when my mama I think I’ll go ahead and set the timer they’re pretty hot mhm when my mama baked potato salad um she does kind of cream them a little and Chris’s family did the same thing so that’s what we’re used to and because this is potato salad deluxe we’re going to put some fresh onion and bell pepper in this we’re going to use some tomatoes from out of the garden it makes it real pretty a lot of people are go “Uh I’ve never seen anybody put tomatoes in potato salad.” And they are really good in it and they are pretty they make it really pretty mama did it because they were so pretty mama was always wanting her recipes and dishes to look good and potato salad is something that a lot of us take to a cookout and then some of y’all stop at the grocery store and get a container of it and let me just say this this is so much better than that and it’s not hard you can have it done in 15 minutes and so that’s probably enough onion i say a small onion chopped fine i guess I’m supposed to cut all that up we’ll see well since you’re sautéing it you know yeah we sauté this um now I don’t sauté onions and peppers in my dressing because I like for the flavors to be a lot more bold but in potato salad I like to sauté them because I don’t like for them to taste raw and be crunchy and it’s to each his own whatever you’re used to so if you want your onion uh to be m more a little more mild in flavor and your peppers then you sauté them uh it doesn’t really enhance the flavor it it actually makes it a little bit milder and so because I love chicken and dressing to have a real strong oniony flavor I do not sauté them for that a lot of people get confused because I sauté for this and don’t for the other and they’re like that’s strange to them uh two tablespoons chopped fine and I like to use green for this because I use the tomatoes that are red if you don’t want to use uh tomatoes in yours and you’re afraid people will fuss then um the best way to make potato salad for the picky eaters is to make my simple potato salad i believe it’s in the same cookbook on a different page it is and um the simple potato salad in my recipe book here it goes yep it has diced dehydrated onions in it and nobody will ever know they’re in there and it just makes it taste really good and even picky eaters will eat my potato salad that’s my simple potato salad and then you could serve the smart people mama’s deluxe why did that beep that was your um crock pot oh my crock pot yeah I got a roast going for Sunday already we’re making a Mississippi pot roast for Sunday and I’m going to fry okra and we’re going to have cream corn and you talking about good it’s going to be good so I’m getting ready for that i’ve had this on forever it’s going to be hot as a firecracker thinking it’s going to be pretty hot pretty hot get ready to hear a sizzle on top so we’re just going to sauté this right quick it might not be too bad cuz I got it on low and my my These aren’t boiling buddy y’all need to get on the ball let’s go eggs we’re going to be waiting on them a minute that’s not too bad oh how about got this stove down pat i’m getting there slowly but surely takes a while to get acclimated to a new stove especially when it’s a gas and there’s actually really no way to gauge it these little buttons are a joke to try to really gauge what you’re getting when it comes to gas you just kind of kind of go with the flow guess I’ll use this so then I can scrape them up easy i’m going to use this same skillet to warm up our pork that way I’m just using one pot to do both okay if you’re wondering i’m going to turn these up a little bit now my eggs are boiling you want to boil them at least 12 minutes that one egg is really fat and I like for my eggs to be completely done for potato salad so that’s that for that part we’re also going to uh do some slo but I think I’m going to do it last so we’ll go ahead and start mixing up our slid mix mixture dressing mixture and that’s our garden tomatoes right there they come out of the garden we’re going to put them in our salad today all right so we’re going to be using a half teaspoon of pepper a half teaspoon of salt we’re going to be using a teaspoon of yellow mustard and a cup of mayonnaise y’all I had to do this um recipe that’s one people one thing that people don’t realize too is most most of these recipes that are in my cookbooks that are mama’s recipes I had to make up because mama never wrote anything down so it was really difficult when I first started the show because nothing was roped down and I would have to get in here and cook and measure as I went and I had never had to do that before and so if you use my my equivalents and really make these type of recipes they turn out perfect every time they are just the right amount of salt the right amount of mayonnaise i mean it’s just works it works so uh if you don’t have our recipe books I suggest you get some all right this is in volume two and pepper let’s see pickle relish is a third cup third cup of pickle relish now if you like dill use dill some people like pimeinos in theirs whatever you’re used to and absolutely use the mayonnaise that you grew up with i’ve got to stir this y’all because we’re live we just kind of got to go from one to the other a little bit let me turn that down a little bit you know what I’m going to do add a little bit of butter to these i think it’ll be good why not throw it in there put a little butter in these it’ll be good in our potato salad won’t it that’s going to be ready in just a minute by the time um our potatoes are ready we’ll be able to add all these to it okay so what else is left our eggs um our sauteed vegetables and then the tomatoes it So we’re going to mix this up it looks like mighty fine tartar sauce it does doesn’t it yep it’s pretty much what it is without the onion in it mighty fine mighty fine all right so I’m going to sit this over here you know what we could do put your tomatoes in i could i usually put them in last though because I don’t like them to get beat up but I don’t think these little ones are gonna get beat up because they’re kind of tough they’re kind of tough i was going to say if you cut them in half they’re not going to I’m going to turn these veggies off for a second okay and we’ll we’ll slice these in half right quick and throw them in there y’all tell us a tell us a a cookout story do we have any cookout stories Chris cookout stories no anything crazy that’s happened not that I can think of at a cookout nope nope but I sure like cookout we used to always have one mama’s side of the family always had them for Memorial Day weekend my dad’s side never had a cookout oh really no not that I remember yeah his mama’s side had a cookout every year my mom Nichols didn’t like to go outside that’s how mama was she didn’t go you didn’t never go outside and um this is a little tomato from the garden it’s our taste it see what it tastes like see if it’s good yep yep garden tomatoes are always the best yep the best flavor and these are just cherry tomatoes i got two nice big cherry tomato plants the cherry ones always do good so if you can’t if you don’t have good luck growing a tomato in like a pot grow you some cherry tomatoes you can still make a sandwich with them um well I think I’m going to let them boil a second and we’ll turn these off let me give me a fork and see if these are fork tender what the potatoes yeah i usually time these 10 minutes and they should be right at fork tender they’re not quite Well they are too if you want them it’s according to how you want them if you want them kind of creamy then you need to make them real fork tender if you want them to kind of keep their shape um then you don’t want them quite as fork tender so we’re going to drain them i like both kinds i like the ones that are in big chunks you know and then I like like this too well these probably will have some chunkier pieces because I poured them off just as soon as it turned but I’m not going to uh rinse them with cold water which I sometimes do all right and we’re going to reach behind us and get the um eggs yeah eggs see now I can’t smush the potatoes without worrying about smooshing the tomatoes you want to smush them a little bit to thicken it a little bit uh because of the kind of I like to smash a few to get the actual get it more creamy like y’all it won’t hurt if you mash a few of them tomatoes because we got so many of them in there that’s true now that’s more like I don’t think I had quite as many potatoes as I normally would me and Chris used every potato we had left i told him I said “You’re going to have to go to the store to get potatoes.” And then I said “You know what let’s just use what we got we can probably make it work.” And he said [Music] “Okay peppers and onions.” I almost forgot about these you forgot about them can’t forget those they make it taste good good good that butter will help it too did I say three eggs boy that’s a lot of eggs mhm cuz it’s your mama’s recipe yep her mama didn’t skimp on nothing now my mama was an amazing cook y’all she was an amazing cook ask anybody she catered um um rehearsal dinners and you know how special they’re supposed to be everybody’s supposed to really enjoy the food mama made roast beef almost every time for them and I helped her of course I was the kid that was always with mama helping her do everything that’s one reason I know how to cook and do all the things that mama done i know how to decorate cakes i know how to do all the things mama done because I was the kind of kid that was very nosy bet y’all can’t believe that and I like to be right up under her all the time i’m serious right up under her when her feet hit the floor at 5 in the morning my feet hit the floor at 5 in the morning what you want me to do why because you put that egg that was over there with the dirty eggs in that water i got it boiled for 10 minutes it’s fine it’s absolutely fine there’s nothing living in this i can guarantee you that it’s dead well yeah that’s what uh heat does to food you know and that’s what heat does in the dishwasher it sanitizes so think about it that way a lot of people think they get so worried about food and it’s about to drop down in the fryer my gosh you can fry a grasshopper need it you know what I mean i was watching a show the other day and they were they were eating all kind of crazy things they were they were fried you can fry anything now that one’s not going to be quite Yeah it is too it’s a miracle brand new spectacle that’s got everything in it it’s deluxe it’s the kitchen sink tomato salad potato salad to put potato salad well when you mash up the potatoes they got I call it meat i don’t really know what it’s called but it makes it drier you know what I mean do you know what I mean jayla Bean and it’ll thicken once it cools down too some but now look it didn’t take us long to make that and if you want to make my simple potato salad it’s just like that except there’s no fresh onion no fresh pepper no tomatoes and you use dehydrated onion uh which are these if you don’t know what I’m talking about and if you can’t use these use onion powder okay i use this and Chris’s sister’s one of the pickiest eaters on the planet and she loves my potato salad if I make it with this she has no idea nope there’s onions in it nope yeah the uh the chopper that is on the website isn’t it yes everything we use it’s on the on the website so there’s our potato salad we’ll put it in something pretty and let y’all see it let’s see what I got i mean if you’re going to a picnic I want to get something we sure do miss you in here who you well my lord been gone a long time i have not where’s Tammy are they saying where’s Tammy no that’s what I’m saying oh my lord can’t you keep them entertained Chris all right here’s a bowl that’s a pretty bowl i can guarantee you one thing if you make this potato salad you take it somewhere people are going to go “Who made that potato salad who made that potato salad?” That’s what they were doing to me at Chris’s um they had some kind of thing his fishing club and I made that broccoli salad and they were like “Who made that broccoli salad who made that broccoli salad?” I was like “I did oh that’s the best broccoli salad i believe that’s the best broccoli salad I’ve ever had.” It’s good thing about my recipes they’ll impress people i promise i know that sounds braggy but it’s the truth um it’s just the way it is when you know how to cook would you rather hear somebody say that or somebody go “Well I guess it’s okay it might be all right.” No I don’t want I don’t want that cooked it’s a little bit It’s just a little bit runnier than it normally would be because I didn’t have quite six potatoes I’m missing about one potato but it tastes like heaven like heaven on earth just like mama made that’s the good thing about recipes y’all mama might be gone but I can get in the kitchen and I have wrote down these things for y’all so y’all didn’t have to cuz a lot of y’all were like “Well my mama never wrote nothing down and so I can’t make my mama’s recipes.” And I can guarantee you if you grew up in our area it’s very likely that if you make one of my recipes it’s going to taste like your mama’s and you will be so glad that you actually have a recipe for something that tastes like something your mama made because when there are special times like this this time of year holidays and Mother’s Day and Easter and Memorial Day or whenever uh reunions this time of year like Chris was talking about um it is so nice to be able to remember that good food you ate when you were growing up now today all I’m doing because we’re having a little bit of barbecue is making a little bit of colelaw for me and Chris it’s that simple not a lot just a little just enough and then we’re going to warm up some pork i think we’ll go ahead and do that here chris get your pork going yeah oh I’m turning the wrong i want you on my left sweetie mhm on the left now here’s our pork this is a pork roast I made and I just put it in here it’s fine just like it is we want some of that fat in here with it and just a portion of it to make some sandwiches okay so what I’m going to do since I got good old cast iron and cut right in the skillet and I don’t have to worry about messing something up a lot of people would and they go “That’s going to mess up your seasoning.” But when I buy stuff I use it if I can’t use it I don’t want it that’s why I use cast iron so much that’s why there’s so much cast iron always out on top of my stove because this is the way I like to cook i don’t like to baby stuff as Chris says so we’re going to let that start just warming up good then we’re going to put some barbecue sauce on it oh it smells so good already get it let it start warming i’m going turn it down a little and we’re just going to walk over here make some slo and we’re going to have a good old sandwich a good old sandwich you want me to go ahead and toast our bread uh yeah i’m showing y’all how to do it all today this is a Puerto Rican bread that was something new at the grocery store and so man I love it it’s soft and uh well I guess I need two of these don’t I if I’m going to have a sandwich are you going to have a sandwich or just bread i’ll eat a sandwich probably okay and when I buy bread like this I don’t buy buns y’all because there ain’t no sense in buying more than one kind of bread i just buy this and I use it for sandwiches and I use it for bread with supper like last night we had it with a casserole it was good warmed up do you want me to toast it you don’t have to i’m just going to warm it i mean that pork’s already got so much goodie in it i don’t think we really need butter on those i know um you want to come over here and I’m going to flip it real quick now that was a pork roast it has a a lot of really good juice when I made the pork roast I actually did it a little bit different than I normally do and I put soy in it and a little beef bullion which I don’t normally do with pork um you can if you want it to taste barbecue you can always throw in some liquid smoke uh if you don’t have your own grill and you want something that tastes grilled uh you can always throw in a little bit of liquid smoke um but you can tell this is it looks delicious lord don’t that look good y’all that does look good if I have to say so myself where is uh Oh there it is looking for this and all I do for my slo we just need to let that bread stay in there a couple of minutes i’m going to turn this off is um put mayonnaise in it it’s salt and pepper and that’s it y’all i’m going to put my thing on so I can do it aggressively and not worry about getting cut i never put these in the dishwasher anything with a blade I do not put in my dishwasher even pairing knives and knives nothing with a blade absolutely nothing not even my pizza cutter and Chris gets in trouble all the time because he puts the pizza cutter in the dishwasher i don’t believe in babying stuff well I mean blades it’s hard to Let me just say this have you ever sharpened a pizza cutter blade yes that would be hard i do that every day that’s That’s what I do in my spare time see you can’t sharpen blades like this one you can’t sharpen blades like this one in pizza cutters and you know some people can you can sharpen knives if they’re not serrated how do you say that serrated serrated serrated serrated this is a cabbage that’s real thick um you know what I mean it’s got a lot of cabbage in it it’s packed yeah a packed cabbage i’m going to turn this off okay I just noticed I got my microphone right here next to my mouth huh i probably been yelling in everybody’s ears upside down so it don’t matter oh it does for me y’all I’m sorry if I’ve screamed at y’all today where did we get the bread uh we got that at Piggy Wiggly didn’t we yep at the pig yeah Piggly Wiggly it’s good bread it says no high fructose corn syrup in it and I forget what else it said so it don’t have sugar in it which is a big deal for diabetics cuz they’re not even supposed to have a lot of bread anyway and then the bread you do have everybody puts sugar in everything today everybody everything’s got sugar in it y’all know I’m a southern cook so I put sugar in a lot that’s good enough enough for us good enough for us and there’s nothing like fresh slo good lord when you go to the store let me just say this and I’m being honest not dishonest but honest um when you go to the store this is black pepper and you buy coleslaw and potato salad in a container and even if it’s behind the deli they still got it out of the container most of the time and put it in a serving dish it tastes to me like chemicals as a chemical taste does anybody know what I’m talking about if anybody agrees with me please leave a comment because I can’t eat it i mean I will not touch the stuff if we go somewhere and somebody’s brought something store-bought if it’s potato salad or coleslaw I will not touch it i don’t even like it for a hot dog how much was the bread i have no idea didn’t look at the price I have to say i mean it must not have been too much or we wouldn’t have got it well I don’t look at prices anymore when I go in the grocery store except meats i guess I should mostly meats and stuff is what I look prices but like something like that I’ll pay a little extra for it it don’t have corn syrup in it and it’s a freshade type bread i’m going you know I’ll buy it just like y’all buy the storebought coleslaw I guess need some pickle juice just a little bit or vinegar which one you want Chris pickle juice since it’s sitting right there i don’t want the sweet pickles in it i just want the juice well this has got juice in it don’t hardly have any juice in it let me reach back here and get my bread and butter when I eat supper y’all I like bread and butter pickles and I like pickle beets and I’ve never been a fan of chow chow but boy my granny loved it she made chow chow sauerkraut every year of her life she loved this stuff there’s my sugar going in did I eat off of this yep i’ll use this in there i just made you Well I know but they’re watching they’re watching i know a lot of y’all make homemade stuff and that’s why y’all like my channel and it does taste better i got a few big pieces in there but they’ll chew up just fine we got teeth still until we don’t have tea that’s not a problem and one day it’ll happen I’m sure right so I hope y’all enjoyed watching Mama’s potato salad and just simple coleslaw and I guess I could make us a barbecue sandwich real quick before we leave if y’all were here y’all could just eat with us let me get Chris some potato salad i’ll use this pickle spoon all right Daddy you just want barbecue sauce i want the pork on it some barbecue sauce on it and some colelaw on it all right pork that’s what I want you’re on my right side again it’s okay don’t be here long and pork barbecue so we’re eating the hour’s a little bit early so of course some people might be barbecuing today how much you want that’s good and slo for the man it’s a plan want on this side or this side that right there is that enough yeah that’s enough chris don’t like as much saw as I do i’ve learned kind of learned my man over the years yeah that’s a good bread y’all listen to it crunch it’s soft and crunchy and light oo so good that’s a good meal y’all barbecue sandwich with mama’s potato salad homemade colelaw so Chris want to look at the sandwich there it is y’all have a wonderful wonderful evening we thank you for watching Colored Valley Cooks and I’m hoping to make some cream corn and fried okra and give it give y’all a post excuse me i’m making a Mississippi pot roast with fried okra and cream corn so y’all make sure and look at the videos tomorrow love you bye