0:00
- I'm still talking about Labor Day.
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And Theresa just said,
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"You can't have Labor Day without potato salad.
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You just can't do it."
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So I've got bacon over here that's been chopped
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and I'm just crisping it up a little bit more.
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And this is a old-fashioned potato salad.
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And it's from my magazine.
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And so I know it's good,
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but it's different from the old-fashioned potato salad
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that I made for my family,
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my kids when they were growing up.
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I always liked hot potato salad.
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As soon as those potatoes were done, I'd drain them
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and stir in all my stuff.
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And so I kind of spoiled my family there.
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They didn't want anything but warm potato salad.
0:56
And it was delicious.
1:00
So like I said, I'm going to let that crisp up a little bit.
1:05
And I've got fresh dill, sour cream, mayonnaise, salt,
1:09
pepper, celery, purple onion and five eggs.
1:13
So I don't need but about a tablespoon of
1:20
So let me try to get the stalks out of it.
1:36
I just love fresh dill.
1:41
Heck, I like dried dill too. (chuckles)
1:52
Now, normally, if we're putting this kind of bacon
1:57
into a casserole dish
1:59
or something that's going to go in the oven
2:01
and cook some more, you don't wanna cook that bacon
2:07
You want it to still have fat in it
2:09
because the flavor is from the fat.
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And if you cook it all the way crisp,
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it almost doesn't have any flavor.
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So like I said, you want a little of that fat
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to be rendered for your casseroles
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or anything that's going to get cooked more.
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Our potatoes are done.
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I'm going to go ahead and add the dill.
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We'll add the salt and the pepper.
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And the recipe will tell you
2:50
to mix your sauce separately.
2:57
See, it rendered a pretty good bit of fat
3:04
and it got a little crisper.
3:07
So I'm going to let that sit right there.
3:08
And then I'm going to come over here
3:10
and I'm going to add my sour cream.
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Like I said, when you read the recipe, it's going
3:18
to tell you to mix your sauce up in a separate bowl.
3:21
And sometimes I do it, but most of the time,
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'cause I don't ever really know exactly
3:30
what I'm going to wind up putting in my potato salad.
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But usually, it's the regular things.
3:42
So we're just going to fold those in
3:44
and we're using a red potato.
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But I tell you what, I have gotten
3:51
where I'm buying the Yukon Gold
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'cause they hold together better.
3:59
It's just amazing how much better
4:03
like a red potato will come apart,
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but those Yukon Golds, they'll stay together.
4:08
And they're ever so delicious.
4:16
Now I'm going to go ahead and add this bacon.
4:21
There's a little fat left in it.
4:26
But hopefully, we left a little bit of fat
4:34
All right, now I'm going to add my celery.
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A lot of people don't like celery,
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but I love the crunch
4:44
that celery gives it.
4:53
Today is my Aunt Peggy's 97th birthday.
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And she loves potato salad.
5:02
So this will be her meal.
5:04
I can't get much in her, but
5:10
if I get a milkshake and some grapes or oranges
5:16
I told her last night, I said,
5:18
"You ate a good supper."
5:19
I think that was six grapes.
5:26
Let me see what I'm looking for now.
5:32
I can't remember, Eddie keeps it in one place
5:34
and I keep it in another. (chuckles)
5:37
But I will find it eventually.
5:48
I'm kind of glad I didn't add all of that salt
5:50
'cause it's nice and salty.
5:53
All right, for the eggs,
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I do them with the best tool that God gave us.
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And that's our hands.
6:06
Now I'll probably hold back one egg and slice it.
6:11
You know, maybe just put it on top.
6:14
So I put it in the egg slicer
6:22
so I wouldn't use them all, wouldn't squish them all up.
6:26
But to me, eggs make the potato salad.
6:30
And it really depends on how wet
6:35
you like your potato salad.
6:38
But once it goes in the refrigerator, the liquid
6:43
from your wet ingredients
6:47
is gonna drink up your mayonnaise and sour cream.
6:57
I'm gonna go ahead right now
7:01
and add some more mayonnaise
7:03
because I know that's gonna be dry.
7:08
But now that's up to you.
7:10
That's up to your palate as to how much
7:16
of the wet ingredients that you want.
7:22
But I just don't like dry macaroni salad.
7:33
I think this is about empty.
7:40
That's good, I'll just finish that up.
7:50
That helped a little.
7:57
Get them, girl. (chuckles)
8:02
All right, let's see.
8:03
I need to find a bowl to put it in.
8:06
So if y'all want to come into the pantry with me, you can.
8:19
I think I'm gonna put it in this.
8:22
I like things that have a lid.
8:32
Now mama used to put paprika on top
8:36
of dishes like this, especially deviled eggs.
8:46
This is not big enough, but it's all right.
8:55
I wanna be able to put the lid on it.
8:59
- [Speaker] I guess I'll have to take some of it home.
9:01
- Yes, I guess you will.
9:03
So I'm not going to overstuff that,
9:12
take that last egg and slice it
9:16
and just kind of drop it on top.
9:18
See how pretty that looks.
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This ain't no joke, yolk.
9:36
That looks right, pretty.
9:41
I'm trying to do it with one hand.
9:50
and you'll surprise people
9:54
by having the bacon in it.
9:58
They'll be coming back for more.
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- [Speaker] I hear the crunch.
10:12
That's my celery that I love in there.
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And that bite had a lot of bacon.
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is to share things with y'all that you'll use.
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You'll be proud to make it.
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And I want you to look like the star that you are.
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That's what I want for y'all.
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Love and best dishes.
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Don't work too hard on Labor Day, y'all.
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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
10:57
and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
