Hi, I'm Betty and welcome to Betty’s Kitchen. I couldn’t let the Memorial Day weekend pass without giving you something from Betty’s Kitchen. So what we’re going to make is my favorite all time favorite traditional home style potato salad.

So we get started here with our potatoes. I have three Idaho baking potatoes. I have use the peel ware and I have peeled them you can use a peering knife which is just all safer and put one easier and I peeled all the skins off and then I cut them lengthwise and then I cut then in the opposite directions so I got four equally size pieces from each potato giving me 12 pieces that are equally sized. I have some water over here that is rapidly boiling and I'm going to put one tablespoon of just regular salt in there that you do definitely want to salt your potatoes before you cook them. If you don’t it’s almost impossible to get potatoes salad to taste right when you add the salt and at the end the three of those spices and ingredients. So salt them before they cook or salt water before they cook. Now, I need to drain up this water so just give me a moment to drain it through this colander and we’ll comeback with the potato chunks to the stove.

Now that the potato are drained I'm going to insert them into the boiling salted water and you need to have a way with the utensil like this something like this or you don’t burn itself because there's a lot of steam coming up in that water. Now this definitely cools the water down so don’t have to your heat down yet on the stove but give it a moment of two to comeback up to a boil, so this is going to comeback up to a boil and then once it boils it should cook probably about 20 minutes or 25 minutes. So I'm going to get a testing fork out and I'll just comeback occasionally and I'll turn on the timer to make sure I can tell you how long it takes. But we want this to be completely done and it's not like that they're going to get baked in the oven afterward or something like that. So when these are done then we’ll go from there with our recipe.

I cooked my potato chunks for 20 minutes at a low boil and after they were done I pour them through a colander got rid of that water and put them in this bowl. They’ve been sitting for about 15 or 20 minutes. You need to let them cool down enough to be able to work with them. But once you can handle them if that doesn’t burn you hand then they're ready to work with. It’s very crucial in this recipe that you work with these potatoes while they are still warm. I'm not going to say hot burn your hand hot you have to be able to hold on with them and not feel this comfort.

But what we’re going to do is kept this into some chunk. So this is what you're potatoes should look like when you have cubed them they should hold their shape but they're very meanly because there are Idaho Bakers and that is intentional because when I get everything combine here and then I make my dressing and start stirring this together I want some of the mill in this to go in to the dressing.

Let's move on and we’ll put all this additives in. I have three eggs and these aren’t boiled but just to show I use three jumbo eggs you don’t have to use something that large and I've boiled them and I chopped them up very finely. If you have problem with boiling just go to Betty’ Devilish Deviled Eggs and that is explain how to boil the egg appropriately. But I have three of them here that have been boiled and chopped and I like them chopped fine. If you like them chunk that’s okay.

And I just going to put a bunch of things in here and then do a stirring because I don’t want to over stir the potatoes. I have celery one-half cup put that in and next comes along some bell pepper. We have the green bell pepper one-quarter cup and then we have red bell pepper one-quarter cup. Next comes onion just a regular onion, it can be a yellow onion or white onion if you like sweet whether your onions any of those will work. You need one-fourth cup this is actually a one-fourth measure and so I'm putting those chopped onions in one-fourth cup.

And then we have some sweet pickle relish it doesn’t matter what brand this is a very extreme of brand two tablespoons of sweet pickle relish goes in there. And then a dash of ground black pepper this is a black pepper you can see and I'm going to mix a bit here and just give it a sprinkle not too much about like that. And from here we need a dressing so we start with mayonnaise like that mayo free so that’s going to be fat free and hopefully make our fat calories pure and the calories in general pure.

To this I'm going to add one teaspoon of mustard so we have one cup of mayonnaise you can use regular if you like or you can use this fat free kind doesn’t really matter and one teaspoon of yellow prepared mustard. And then to that I'm going to add one tablespoon of pickle juice that measure that as one tablespoon and I got it from this jar. My pickle relish was really thick didn’t have much juice to it but I always jars for sweet pickles of some kind and I pound this, these are pickle slices and you can see it just pull liquid so I got one tablespoon of that liquid which is really great for the taste of this dressing.

So mix this dressing up, it’s better to mix it before you try to incorporate it into your potato salad. Remember we don’t want too much mixing on that, so just go this together. So cool that kind of the yellowish because the mustard and also because of that pickle relish juice or slice pickle juice that makes this. And then pour that over the top of your mixture.

This is where I want to combine our dressing with all of those nice ingredients so I take a spoon and just come all the way from the bottom and get those potatoes up to the top that where to turn the bowl as I do this and while I work the dressing in with the potatoes and the vegetables. This is a really nice and colorful dish because of all of those vegetables and in particular if you do add the red bell pepper then that makes it really nice.

So we’re almost got it and what you'll notice if you look very carefully is that the potatoes begin to dissolve a little bit so it’s not like you have a cream sauce over some blocks of top potatoes. You have some very soft potatoes—oh, there's one that I didn’t get, sometimes that will have I'm going to set that aside. It didn’t get to the bottom of the bowl on that one but its need to watch for that and I was kind of looking and I didn’t see that one. But this is what its looks like when it’s pretty much done. You want to get blended well enough that you have eggs evenly disperse and also the vegetables that even replace and every time you make a stir it’s going to take a little bit of those potato cubes. So the potato cubes gets smaller and that when we start to a very large ones.

And this is about it so I'm going to pick a nice bowl. Let see maybe bigger than that one. Try this bowl right here and we’ll just spoon this out. This is going to be great for your memorial day cook out if you have steak that’s great if you have hamburgers and hotdogs that’s great also or if you just want to have it with the normal meal or if you have some friend chicken or whatever you like to eat it goes with everything pretty much.

So there is the way it looks. Put a nice spoon with it something like this and one last thing is I like to top it off with a little bit of paprika so I have jar of paprika get up high so that it will fall in a way where they're won't be clunks of it. And this is Betty’s Home Style Memorial Day Potato Salad. Happy Memorial Day!