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- Hey, everybody, I'm Bobby Deen,
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and I've got a great Memorial Day recipe for you today.
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This is from my mom's magazine.
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It is a deviled egg potato salad, which sounds great
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and I'm sure that it will be.
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But you might be wondering, are we stuffing the eggs
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with the potatoes or how does this work?
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It's gonna be a potato salad
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and the eggs that are in there
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are going to be like deviled egg style.
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So it should be wonderful.
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So it brings two things together that I really like,
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and maybe you do too.
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My dad, God rest his soul, made the best potato salad
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and it was just, he liked it warm, first of all,
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and he did not like any filler, and I got that from him.
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So I'm not a big celery guy, not a big all that stuff.
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My dad made potato salad with potatoes, eggs,
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mayonnaise, I think some dill relish,
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and salt and pepper and that was it.
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And it warm right off the stove and it was goddamn good.
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So anyway, I'll be thinking about my dad today
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while we make this potato salad.
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All right, so it starts out with potatoes.
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And really, any kind will do.
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So use the potatoes that you have on hand.
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We used the smaller ones today
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and they're tri-colored,
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kind of happens to be a red, white, and blue.
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So yay, go America, Memorial Day.
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And we've boiled them
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and we've drained them and they're ready to go.
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So, but while those are continuing to drain,
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we'll go ahead and make our base mixture
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for the potato salad.
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And it is going to be, begin with our egg yolks,
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which I'm just gonna mash here
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until they're kind of crumbly.
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I mean, I always seem to have a smaller bowl
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than I would like to have for these things.
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The crumbles are gonna wanna jump out,
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so we'll crumble our egg yolks
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and put them into this big beautiful,
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this big bowl right here just screams
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homemade potato salad to me
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like Albany, Georgia homemade potato salad.
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To that, we will add our mayonnaise,
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which, how about this vessel y'all?
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Did everything come out?
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Little bit of mustard.
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That mustard was ready to go.
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Well, the perfect amount happened to come out of there.
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A little paprika, a little salt and pepper.
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Man, mustard caught me off guard.
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And I'm going to- - You got vinegar and water.
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- Oh, vinegar and water,
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a little vinegar and a little water.
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- [Producer] I know the mustard threw you off.
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- It did throw me off.
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I'm gonna go ahead and mix this together
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where I get it kind of smooth.
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And this will be our base.
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And we'll add to that our egg whites.
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We're just gonna kind of rough cut our egg whites.
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And I think I already said this,
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but whatever kind of potatoes that you wanna use,
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so the little gold ones are great.
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They make the little,
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you know, the kind that are purple and red.
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I mean they sell bags of them at the store.
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So just use whatever kind of potatoes you have
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So to that, we're gonna just rough cut
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So we've got our egg whites
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and we will add that to our base
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and also our celery and our onion.
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Our dill relish will go in.
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- [Producer] I know Adrian, she,
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but your mom would kill me if she let you not-
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- The rest of that mayonnaise.
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It looks like it's a lot,
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but it's just what's left right on the top there.
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So, but you're right.
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My mom, yeah, that's true.
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My mom will come in here and cut my legs.
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That looks tasty already. (chuckles)
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onions, little purple onion,
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And we'll take one break now
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while our potatoes are continuing to drain
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and we'll come right back and finish it up.
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The base is mixed together and it looks really, really good.
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So now, we will stir in our potatoes.
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They look perfect also.
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And we will just fold them in there
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until they're fully covered
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And try not to beat them up along the way,
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you know, try not to mash those.
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Try not to have mashed potatoes, but potato salad.
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So we want our pieces to be whole and,
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you know, stay rustic and chunky.
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And it looks fully coated, mm-hmm.
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The recipe, the directions suggest
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to cover this and put it in the refrigerator
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for about 24 hours and serve it the next day.
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But in honor of my dad,
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since I started out talking about him,
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I'm gonna go ahead and make myself a small plate of it.
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and I wanna try it warm.
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That's how my daddy would like it, I know it.
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right on top of our potato salad, we'll add some chives.
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some red pepper flakes here.
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So a couple red pepper flakes.
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Couple of chives, that's nice.
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That looks like restaurant quality to me.
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Take a good look at that.
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I always like just a smidge more salt.
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A little bit more pepper.
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Ooh, but the pepper flakes.
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Oh, I just got the pepper flakes.
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It just came through.
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So I'm here to tell you that if you wanna eat it warm,
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serve it warm to your friends and your guests,
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they will like it that way 'cause that's very good.
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And we're gonna cover this and stick it in the fridge
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and we'll have more for tomorrow cold.
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So there you have it, deviled egg potato salad.
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And man is it good, courtesy of Paula Deen.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
