How to Make Potato Salad

Cook on Sunday, eat until Thursday, I'm Allie and you're watching Economy Bites. So today we’re going to make my grandma Hilde’s German potato salad that is delicious and super-super easy to make. Really the only cooking we’re going to do is boil some potato. This is the big pot, a very big pot. Well, that one does not look good. So we have here three pounds of red potatoes. We’re going to boil them until they’re nice and soft and then we’re going to peel the skin off. We’re going to cover them with water and turn the water onto high and then we’re going to boil them.

Halfway we’re going to know they’re done is we’re going to take like a fork and we’re just going to like pop them. Stick our fork inside them and when you think it’s the point where they’re mushy enough that our fork goes like halfway to three fourths the way in to the potato that’s when we’re going to pull them out and peel them. That means that these guys are ready to come out and be peeled.

So I'm going to turn the heat off. They’re too hard to actually touch so we’re going to give them a couple of minutes to just get a little bit cool. While we do that we’re going to get the rest of our salad ingredients ready. First, we’re going to beat one egg. To the egg, we’re going to add ¾ a cup of vegetable oil. Sometimes you get those crazy days where you don’t know where nothing is. I hate it. So ¾ cup, pour that in there. We’re going to add ¼ cup of vinegar. We’re just going to salt it and give it some pepper and that’s really it for the seasonings.

You could a little dill if you wanted to. That’s something I like to add but my grocery store didn’t have it today. So we’re just going to have a minute which is fine and I'm going to chop my onion. We are chopping our best onion and you don’t have to chop it too fine but you want it diced. Hey Emily, I like the onion. I don’t know if I’ve ever made a recipe where I don’t need some onion because Emily really likes this. And you know why? Well, she’s just a face she puts on for the viewing public. This is a total fake personality. I'm actually really put together and thin in real life. You wouldn’t even recog -- I'm actually blonde so we just chopped up a full onion. I'm going to set this aside as well and now we’re going to take my potatoes which are still hot but they’re cooled enough I think that I should be able to work with them now.

And I'm just going to peel off their skin. They’re still pretty hot actually. Maybe what I'm going to do is rinse them with some cold water. How is that? So you see how this skin is really just peeling right off. That’s what should happen. I feel like an old German woman. Now this potato has costs us like $4.00 plus, we buy an onion, vinegar and what else did we buy? Some canola oil, altogether about $10.00 so this is a really cheap side dish. You could spend another $6.00 or $7.00 on some chicken or some pork chops or some tofu. And you can have yourself a very well balance dinner. Side dishes are very important of dinner.

And now I just take a normal knife here and just slice them. You see they’re still a little hard which is best. I'm just going to slice them into big chunks. They’ve boiled for about I want to say 15 or 20 minutes. I'm doing them in slices and then we chopped them in half and just bring all these into this big bowl and now I'm going to put my onion in there. Last but not least, I'm going to pour in our mixture. That’s really it guys. I'm just going to use my fork and stir.

Now if you get a little dill it would look nice but why don’t we put a little parsley. And you want to let this sit in the fridge for a couple of hours to let it like get all together like all the flavors get together before you serve it. But I mean you could eat it now and it would be good but it tastes better chilled. And there you have it, potato salad that you could cook on Sunday and eat until Thursday. I'm Allie, me and my potato salad. We’ll see you next week.