How to Make A Potato Salad Worthy Of The Cookout • Tasty

love this vid. You are really good at drawing people in to your cooking. Keep them coming!

To have a approval use strangers not friends

Great video, but why not the mashed potato – potato salad?

First time watching great job the only thing I am not putting eggs because I don't eat eggs keep up the good work

I almost cried with that onion, I’d love to try it but I can’t find that relish dill, I love dill

You don't have to grow up in a black family to like great food! Or to like garlic! For me no mayo! I never had raisins in potato salad. I've gotta try the hot sauce!

Olives are the best! 😂

I LOVE onions but never thought to grate them. I'm making potato salad today and will be grating the onion. I hate mayo but do use it in some of my dishes such as potato salad along with a bit more mustard. Can't wait to try this recipe. And, yes, you must have paprika.

Shiiiiiii….. like bacon and pork chops. Y'all must not have read the new testament!!!

Who’s putting carrots and bacon in their potato salad??? I have questions!

1. Gold potatoes 5lbs, put in cold water bring to boil, cook til fork tender 2. Celery cut n2 qts. Then chop 3. Hard boil eggs chop 4. Sweet onions – cut in half then grate over top/use 1/2 larfe onion 5. Hellman's mayo 6. Dejon mustard 7. Stone mustard 8. Hot sauce 9. Mix ingredients in separate bowl Relish dill & sweet, garlic powder, onion powder, black pepper, salt, peppericka goes on top, celery seed, chives or scallions on top for flavor & garnish

Hi,thank you for sharing.I wanted to check Out someone elses recipe for potatoe salat and realize nothing is better than old school way grandmom,mom and aunt use to make it 🙂

Good recipe !! Except I only like sweet relish in mine, and regular mustard and Mayo. I don’t put onions because I don’t like crunching on onions so I just use onion powder and the rest of the seasonings.

NOT everyone like or can eat eggs!!

Great!!!

I love this guy! I could watch him cook anything. He’s just camera ready and so relatable.

Who puts raisins in potato salad? Lol I have never heard of that!

Man good looking with that recipe

I have a different take on tator salad. I like to use two, three, four or more different types of potatoes chopped raw into salad sized chunks and boiled together in lightly salted water until done but firm. the only thing that goes into a cooled bowl is the chilled potatoes, eggs, celery salt and black pepper to taste. on the side I have several sauces and a tray of raw veggies, onion, celery, red bell, radish, etc. that way people can make their potato salad the way they like it. some folks don't like onions and while it's easy to put things in, it's hard to take 'em out…taking this concept a step further, for chili or spaghett I make both the classic spaghetti sauce and chili at the same time because both use tomatoes that are boiled unspiced for several hours. it's easy to split the tomatoes and use 'em to make both. when in season, I use heirloom tomatoes. on the side, I have a platter of sliced rare new york strip, pork tenderloin, chicken breast, shrimp, sautéed pepper and mushroom medley etc. it makes no sense to me to boil a good NY strip in a red sauce for hours to make steak chili or spaghetti sauce. I use angel hair spaghetti because it cooks quickly and enables me to have fresh noodles throughout the course of the meal. serve with garlic bread, saltines, pickles and olives, shredded cheddar and sour cream on the side. people really like the idea of tailoring their meal to their liking. a fail proof method for boiled eggs that peel easily every time is to hold the very hot egg in a towel and puncture both ends with a pointed sharp knife, then drop immediately into ice water. let them set for at least 10 minutes and then peal. as the egg cools, cold water is drawn into it between
the membrane and the egg white. this concept also can be applied to par boiling chicken for the charcoal barbecue. lightly season the water with sage and salt and bring to a boil. take the chicken off the heat and let sit uncovered till it reaches room temp. remove from water and pat dry boiling forces the moisture out the meat and cooling it out of water draws in air causing it to dry out. as it cools in the water in which it was boiled it draws.the moisture and seasoning back in and cooks up juicy. this also eliminates the need to marinate. I hope these hints prove useful for you 😀 ps I am a retired chef

First of all Jermaine…U R 2 damn cute young man . Secondly, I REALLY appreciate the way U get down 2 the point, bring up ole skool, and your humor is very refreshing. U go bouy!!!

All households use garlic