Video: Old Fashioned Potato Salad -

Video: Old Fashioned Potato Salad

See how to make tasty potato salad, old-school style!

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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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Aug. 25, 2014 10:17 am
Before placing eggs in cold water to cool after boil. Gently break the shell all around the egg. I usually use the side of the kitchen sink to do this. Then place eggs in bowl of cold water to cool. After sitting in the water for 10 mins the water seeps in and loosens the shell so it can easily be removed without any chucks of egg coming with it. Great trick I learned from my grandmother. :)
Jul. 24, 2014 2:26 pm
I always use a spoon to peal an egg. Fast and effective. Hardly leaves any shell on the egg.
Jul. 21, 2014 4:52 pm
you don't have to only use Hellman's mayonnaise , i've been using Ken's Extra heavy mayonnaise for years and it's delicious .
Jul. 4, 2014 10:07 am
Instead of sweet pickle relish, try using juice from dill pickles...DELICIOUS!! Also, I remember good old potato salad with tiny chopped green pepper...changes the flavor into something wonderful......
Jul. 3, 2014 8:36 pm
I only use Hellman's mayonnaise.
Jul. 3, 2014 8:35 pm
My mother always made this...especially or family reunions; now ma it. I always called it German potato salad; I guess the real name is "old fashioned potato salad". I don't chop my potatoes or eggs. Instead, I chunk them. My mouth was watering while I was watching the video.
Sep. 2, 2013 2:49 am
I have try that last week I lake that.
Jul. 3, 2013 3:52 pm
I always roll the egg in my hands, right after I crack it, the shell peels off much more neatly.
Jun. 26, 2013 11:37 am
When I make this potato salad, I cook my eggs in with my potatoes, and take them out after ten minutes of boiling. I cut the potatoes rather small. For my dressing mixture I always add dijon mustard for a creamier dressing. I do use celery salt, and black pepper to taste. I also like green onions, and finely chopped radishes in my salad. Never peel red potatoes for this salad. I find it best to mash the potatoes, and add all ingredients when the spuds are still warm, then refrigerate. Made some on the weekend, and my guests, said it tasted like butter. :)
Sep. 2, 2012 2:35 pm
A tip I received from a friend years ago was cook the potatoes the day before, while warm add 1/4 cup sweet pickle juice (or to taste), let sit over night. I now add everything except the eggs and mayo/mustard the day before. Scrumptious!!
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