0:00
Now, I'm gonna move on to our Italian potatoes.
0:03
because you're not supposed to refrigerate them
0:06
after you get them ready.
0:08
So, this is another one of those ideal dishes
0:13
So, we're just gonna use these red potatoes.
0:15
So, all we're gonna do is fill this up with hot water
0:21
and we're gonna cook them until they're kind of fork tender.
0:25
You can insert a knife in them
0:27
and if it goes all the way through, then they're ready.
0:40
Our potatoes should be ready. Oh yeah, they look good.
0:46
Now, I'm just gonna take these over here and drain them.
0:50
I'm used to working around dogs and kids.
0:53
So, that's what I'm gonna do.
1:02
With Gertie's help, I was able to do it
1:08
and we're just gonna take our potatoes
1:11
and cut them up into chunks.
1:14
Now, I like these cut a little bit bigger
1:17
than what I would cut for potato salad.
1:19
I make these a little bit chunkier.
1:21
Y'all know that I'm an old-timey home cook
1:24
and I might not always do things
1:27
the way that they properly should be done.
1:30
Like, cutting this in my hands,
1:31
but I've done it so many years
1:34
and it's hard to teach an old dog new tricks.
1:37
Ain't that right, Gertie? (laughing) Yes, Gertie said, yes.
1:41
So, if you cut your potatoes like I do, be careful.
1:45
All right, let's start on the marinade now,
1:48
We're gonna start with a half a cup of tarragon vinegar
1:52
and a half a teaspoon of dried mustard.
1:55
And we're gonna do a tablespoon of Worcestershire,
2:02
Well, maybe two pinches and fresh parsley.
2:08
And I've got some garlic cloves that I'm gonna mash them,
2:12
just a little bit and slice them and put over in here.
2:21
Okay, and I've got three cloves of fresh garlic.
2:25
And I was just about to forget the sugar.
2:27
I'm gonna put, Oh gosh, about a tablespoon in there.
2:34
I'm gonna put some black pepper.
2:38
And then, after this marinates on the counter,
2:42
and see if there's anything else that you wanna add to it.
2:44
If you think it's a little flat for you,
2:47
then come back and correct your seasoning.
2:51
All right, now I'm just gonna pour that over.
2:58
And some green onions.
3:02
And I'm gonna toss this around.
3:04
And I don't know if you remember me telling you earlier,
3:07
that we're actually gonna let this sit out on the counter.
3:10
You don't refrigerate this
3:12
and you could do it a minimum of four hours
3:15
and you'll wanna come stir about every hour.
3:20
All right. Now, for the last step.
3:22
I'm gonna put that about a cup of olive oil over that.
3:26
And now you could actually put your oil
3:30
in with all your other ingredients.
3:31
I just kind of like to pour it over there last.
3:35
See how good that looks?
3:39
Think I'm gonna dip me up a little, to sample it,
3:43
even though I know it hadn't been four hours.
3:51
I think all these salads need now
3:54
is maybe just, Paula's lips.
4:00
When we add the salmon salad,
4:02
it's gonna make a fabulous cold plate.
4:04
But, y'all aint seen the best part
4:06
'cause come back for fresh blueberry tarts.
4:10
Ain't nothing like a tart on the beach.
4:21
Hey, y'all, it's Paula Deen.
4:23
Now, if you enjoyed this video, be sure to like it
4:26
and click the subscribe button as well as the notification
4:30
and bell to be alerted when I post a video.
4:34
Love and Best Dishes Y'all.
