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Old Fashioned Potato Salad

See how to make classic potato salad the old-fashioned way, with eggs, celery, and relish. You’ll see a great method for cooking hard-boiled eggs and discover the best kind of potatoes for making potato salad. This 5-star potato salad recipe is perfect for picnics, summer parties, and family gatherings. It’s a great side dish for anything from the barbeque, too, from hamburgers to grilled chicken and ribs. Watch the video, then get jewellkay’s top-rated recipe for Old Fashioned Potato Salad.

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Comments43

  • dixiedog44

If you do not want your boiled eggs to stick to the shell and turn out ragged, like hers did, try this method - put the eggs in cold water, turn the burner up to medium high until the water is almost at a full boil, then turn it down to medium. Adjust heat as necessary so that the water continues a sedate boil for ten minutes. Pour water off quickly under cold water (to stop the cooking) Peel the eggs immediately. You will turn out with perfect hard boiled eggs every time. My grandmother (would be 148 years old if still alive) taught my mother who in turn taught me. I have seen other methods of boiling eggs that are OK, I guess, but just do not turn out the consistantly perfect boiled egg like this. Try it - you will never boil eggs another way!

  • Tailchaser

Good recipe however, unless you love sweet relish (ugh!) make these changes: Dill relish in place of sweet relish. A HUGE "pinch" of salt should be to taste. At least 2 cloves of garlic, unless you have a problem with garlic. Since potato salad is a personal thing, adjust anythin to fit your tastes, including your guests. Thank you for reading.

  • dixiedog44

To get perfect boiled eggs every time, use my grandmothers method: Cover eggs with room temperature water to about one-half inch above them. Bring the water to a low boil, turn the heat down to medium, then boil for 10 minutes. Immediately run cold water over them while pouring off the hot water (this stops the cooking and makes them easier to peel). Peel immediately, using the side of your thumb to lift the edge of the shell so that it does not take some of the white with it. You should have perfect boiled eggs without the missing egg white pieces like the ones in the video.