Potato Salad 

Right there with ya.

I also hate potato salad but damn if I didn't want a plate of this one.

Check out German style. A vinegar centric rather than Mayo.

@@1337billybob my mother makes one with a vinegar dressing tomatoes and arugula and its also great. Only thing that makes it german tho is that we live in germany

@@theblobfish9614 where? lol i am asking for a friend? I am living in Austria btw

David, you sir, are a man of culture.

Ah yes, beach picnic potato salad... Ferment it in cabage water

🥊🥋

Tell that to the potato..

Love you

Correct

it only takes 3 days to make, 3 DAYS

Did you lick the mayo spoon? I really hope you did.

One day we will live in a world where a human may lick their spoon carefree. Not today, but some day.

Omg my thoughts exactly

Yes.

You know he did it. I would have

He totally licked the spoon.

If he still has various propane woks, that’d be faster and more fiery! 😷

I was wondering how long until he needs to light the torch with a lighter and the stove with the torch. 😉

I have my mom's recipe, but I don't have the giant Tupperware bowl she had to make it in. Also, it would kind of be a lot of potato salad for one person.

🤣🤣

And then he still gets it done quicker than I would

Plastic cutting boards can go in the dishwasher or autoclave. red for meat, blue for seafood, etc. Wood boards are hand wash only with soapy water, and oil with mineral oil when needed.

@@DietBajaBlast casually sticking my 4 dollar cutting board into an autoclave

Sounds like Alton Brown but he's usually right so hmm

But according to what Kenji said, that’s true. The key is “disproportionate,” meaning that the percentage of nutrients in the skin is higher than the percentage of skin in the potato. Kenji’s point was that skin is such a tiny proportion of the potato that even if it has a disproportionate amount of the nutrients, it doesn’t really matter. So it’s not that the skin ISN’T “disproportionately nutritious,” it’s just that it doesn’t matter that it is.

Except the version with raisins in it..and German style..and any store bought 🤢🤮

@@kittycatyt4562 I'll have to agree with you there, I don't hate it, but I prefer not to eat potato salad with apples, raisins or fruit in general. That being said, I will still eat it.

Homemade German style is slammin

I have sheets for the oven and separate sheets for food prep. The oven ones are, shall we say --- very well seasoned. The food prep sheets are mostly 1/4 and 1/8 sheets. Webstaurantstore dot com is a great source for sheet pans as well as just about any commercial grade cookware you may be interested in.

Barkeeper's friend will sort them out!

Seasoning Your Baking Sheets to Improve Browning with Helen Rennie ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-hrufGZsP-jo.html

@@epiccollision If you watch the video, you'll see there is a tremendous difference. Parchment is a distinctly separate component.

Barkeepers friend and/or the cleaning cycle in your oven.

I've used Martha's recipe in oast. She also sprinkled vinegar on hot spuds. She also went for the cornichon. I like this recipe because it's light on the mayo.

To this day I can’t imagine what would take three days to do while making potato salad

He used to work for Cook's Illustrated (Cooksllustrated.com of which America's Test Kitchen is a part of). ru-vid.com. Cook's Illustrated is the best test kitchen in the United States. Then he worked for Serious Eats and you can find hundreds of his recipes there. The Food Lab | Serious Eats www.seriouseats.com/the-food-lab-5118015

Going to other peoples' family functions and eating their potato salad can be an eye-opening experience.

Your comment is so wholesome, love it

Any time you're looking for a recipe, start with SeriousEats.com. Kenji used to do recipe testing for them and is still an advisor for them.

@@violetviolet888 www.seriouseats.com/the-food-lab-how-to-make-the-best-potato-salad-done-right "I just realized I used up 2,000 words to explain four sentences, and half of them were about dying potatoes green. What has my life come to?"

Rough day, and this is such a pleasant comment upon which to stumble 🥰

His recipe is pretty much my mom's (and my) recipe, minus the sugar. It would never even occur to me to add sugar to it, which is probably why I shun store-bought potato salads. I think her being from Germany might have influenced a lot of my cooking.

Yeah it's looks fine except for the random sugar

@@HardwareLust Store bought potato salad is the worst. That and Sysco potato salad. Hard pass.

Yeah... that kind of made me nauseous. Sugar with potatoes is like something from the 1700s. Every other part of this recipe is totally fine. He even keeps adding sugar! To each their own, but good God dude please stop. Only time I've ever disagreed with Kenji on a recipe. An amazing chef and I respect his taste and opinion. I also live in the south where people do this all the time, but I honestly can't stand it. It's like the weird sweet coleslaw in some states down here, what the hell?? Tastes almost exactly like honeydew melon, if I wanted one I would have purchased one. Sorry for the rant haha Edit: this recipe is actually really good without the sugar, and already has some sweet flavor from the potatoes and red onions. Gave it a shot and it's delicious, just don't add the sugar if you don't want it and it's great!

This is mashed potatoes with mayo, not potato salad

Oh wow. What do you put into potato salad in your country? I've only ever known the American version with mayo

Yup, that’s how you start a war.

@@jessicabraud3307 In Southern Germany potato salad is often made with broth, vinegar and mustard. Northern Germany is mayo country.

@@tommihommi1 ah yes it’s not what your used to therefore it’s wrong

Heaven Sent > Ezell's (since Ezell is no longer part of Ezell's)

@@toddosty I've been to both many times, I find Ezell's to be more consistent, but HS is great when they fry just right! They're v similar.

Had far can you throw it?

@@mikeymikd many

If you're adding bread and butter pickled anything, you're adding sugar. It's about balance. Like adding a pinch of salt to a batch of cookie batter. You don't taste the sugar, it just makes the flavor more complex. As is often the case in many Asian Cuisines. There is often a tiny bit of sugar in most savory entrees which results in better, more complex savory flavor.