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Hey guys. How are you all doing? This is “Cooking with Dave”. I’m Dave. I am the world’s greatest chef. I know that I am because it says so right here on my apron. Today, I'm cooking potato salad and some devil eggs. Oh, it’s going to be good. I’m going to show you how we put it together.
Okay. First thing we’re going to do in having potato salad is peel yourself some potatoes and then you need to cube them up in little square cubes. Now, an important thing about potato salad, a lot of people don’t know is it’s important. So, when you cut up all your little cubes of potatoes, it’s important to try to make sure that they’re all pretty close to the same size.
If you have different size potato, then it’s going to cook unevenly and then some of them aren’t going to get done or some of them are going to get too done. And if you get your potato too done, then you’ll end up with mashed potato with egg and we’re not trying to cook mashed potato with egg. We are trying to cook potato salad and I will show you how I put this together. And why do my potato salad? I think it’s the best potato salad in the world. I'm going to show you how to make the best. You’re not going to believe it, the best potato salad in the world that you ever had right here today.
Alright, I'm going to finish cubing up my potatoes. I'm using about eight potatoes and I'm going to put them in my boiling water. I'm going to show you what we do. We put them in the boiling water. Okay. I have some boiling water. Add a little salt to it and then I'm going to add my potatoes to it. We don’t want to cook our potatoes too much. We want to hold that cubed up form. So, we don’t want to overcook them. And one way you overcook a potato is by cooking too many at one time. We don’t want to cook more than what? It’s about a layer at a time because if you put too much potatoes in your pot, you’re going to cook them unevenly. You don’t want to cook them unevenly.
Okay. We’re turning your potatoes to a boil. Just let them boil and just keep checking them and make sure that you’re not going to overcook this. As soon as that thing is done, as soon as it’s soft, no more crunches in it, you will to take them out. That’s one. Let’s go check a big one. All right, let’s check it again. It seems that we’re right there at so I'll go ahead and just take these out. I'm going to put them in this bowl. And I'm going to put this bowl in the refrigerator and let this thing cool off.
Another trick to potato salad a lot of people don’t know if you don’t’ want to end up with mashed potato with egg is to take your potatoes after you cook them and put them straight into the refrigerator and let them cool. I mean, let them cool, and let them get refrigerator-cold because you don’t want to serve any hot potato salad anyway. Go ahead and let them refrigerator-cold before you start stirring them up. You stir them up hot like this and you’re going to end up with mashed potato and that’s with egg.
Alright, while our potatoes are in the refrigerator cooling off, I boiled some eggs and now I'm going to shell the eggs. I'm going to show you my trick for shelling the eggs. As soon as you boil them put them on some cold water and let them sit and let them cool off. After they cool off, just grab them and you start squeezing them like so.
Okay. So, I shelled my eggs and now I'm going to take my eggs and I'm going to cut them in half and I'm going to take out the yellow, put it in a bowl over there. I'm making devilled eggs. You got to like a devilled egg. What’s wrong with a devilled egg? There is nothing wrong with devilled egg. They’re wonderful. They are just good.
Now, you might start to ask yourself—because I thought he was making potato salad. I'm not him. Just I use devilled egg recipe when I make potato salad. So, I figured why I not go ahead and make me a couple of devilled eggs Because you know, if you think about it, potato salad is really just devilled eggs mixed up inside the potatoes because you use all the same ingredients.
You use salt and pepper of course. You use eggs, usually boiled eggs and just cut them up and put it in there. I don’t like that because you’ll end up with just some boiled egg and I don’t know about you eating just some boiled egg. I can you know. I like them up with a little salt pepper on me all the time. But if you think about it, mayonnaise, mustard, salt and pepper, a little onion and some egg, that’s what you put inside your potato salad. So, I said why not go ahead and mix it up first just like you’re making them. Wow, I lost most of that side. Just like you’re making a devilled egg, I only put it in the potatoes instead of into the eggs. You will see what I mean here in a minute.
All right, now our devilled egg mixture. It’s pretty much to taste if you take yourself a couple scoops of mayonnaise and put it on there and then you take whatever you think you need mustard wise and you can always add more just stash your mustard and just a little bit dash of pickled juice, maybe a little more pickled juice, and then some pepper. Whatever you like pepper to taste, some salt to taste, and then just mix that bad boy up. Mash up all these egg yolks with your fork and let’s stir all this up.
Okay. I had to get my fried chicken going up here in the back ground. Mine is a fried chicken, some colored greens and some potato salad is always going to be wonderful. Alright, I have all my yellow we’re go to mix it up with some mayonnaise and some mustard, and little pickled juice, salt and pepper. Now, I'm going to take one of my egg whites that are saved over and I'm going to make me devilled egg. Just stick it right there in the middle of that. But bam! Does that look good? I'm going to put this little sprinkle up, paprika doing it. We call it devilled egg. Let’s try that. That’s wonderful. Oh man, that’s some kind of good. Maybe I should just make some devilled egg.
Okay now, here is our potato salad. I'll just go and put on our potatoes. Now, when they have cooled off enough, I will get them out of the refrigerator and we’ll put this together and show you how it works. I'm going to put this is the refrigerator also because I want it to be in the same temperature as my potatoes when I put them together.
Okay. I took my potatoes out of the refrigerator and I left it on the refrigerator for about two hours. I let them be cold. I'm talking about refrigerator cold before I mix this up because if you do this when they seem are hot, they’re going to fall apart on you and you’re going to end up with mash potatoes. We don’t want mashed potatoes, we want potato salad.
And now, we take our devilled egg mixture. Al so I put it in the refrigerator and it’s also cold. We put it right on top of our potatoes. We’re supposed to serve potato salad cold. Potato salads are cold dish. I probably let this sit out for about 15 minutes on the counter and become room temperature and it will be wonderful.
I put my devilled egg mixture in there. And I'm using a big spoon. You see this big spoon? Use a big spoon to do this because you don’t want to bust up these potatoes a whole lot. I'm going to take some egg whites that I had left over and chopped up. You remember the cup of the egg whites. Put them in there. I'm going to put about quarter of real finely chopped up onion. Chop it up is fine as you can get it. Put it in there and then I'm going to mix this bad boy up.
Now add salt and pepper it to taste and maybe throw a little paprika up in it just so it tastes a little bit lot more like the devilled egg, not a whole lot paprika. Just a little bit. And that there my friends is what we call potato salad Dave’s style. We’re going to have potato salad Dave’s style. Oh man, this stuff is wonderful. Doesn’t that look good?
Alright, today we cooked potato salad with devilled eggs. It’s wonderful. You’re going to have to try it with chicken, color green, potato salad and it’s going to be good. Remember, I'm the worlds greatest chef it says o right here on me. You all have a great day. Thanks.