0:00
- Hey, y'all, I've got a great recipe for you today.
0:04
But everything's in bloom now.
0:08
I did a little tutorial on the yard a while ago,
0:13
but everything was not in full bloom.
0:15
But now it's getting there,
0:16
so I just wanted y'all to see this
0:19
before we go to the kitchen.
0:22
So, (laughing) down South,
0:26
I don't know about other parts of the country,
0:29
but we love, love, love our...
0:36
- Hydrangeas. - Hydrangeas, yes.
0:43
- [Eddie] The chicken coop rose bush
0:46
really expanded for sure. - Yes, it's finally taken off.
0:49
And I have talked to y'all
0:50
about these climbing roses,
0:52
how easy they are to tend to,
0:55
well, because Eddie (laughing) tends to 'em,
0:57
so that makes it real easy for me. (laughing)
1:00
But they don't require a lot of work, do they, Eddie?
1:03
- Just feeding them? - Pruning? Yeah.
1:06
- [Eddie] Just fertilizing 'em.
1:07
- Uh-huh, but I think this one
1:10
is my favorite climbing rose
1:12
that we've got in the yard.
1:13
- Yes, that one explodes- - How gorgeous is that?
1:16
- every year. - Yes, yes.
1:20
And during the winter, you think,
1:21
"Oh gosh, it's not gonna survive,"
1:23
but yet nothing can hold it back. (laughing)
1:27
So who feels like potato lentil salad?
1:34
You feel like it? (laughing) - Me.
1:37
- Well, why don't we go. (laughing)
1:39
I'll see y'all in the kitchen.
1:41
Well, what'd y'all think about the garden?
1:43
I'm telling you what,
1:44
I can't look at it enough.
1:47
It's just so beautiful to me.
1:49
Eddie keeps that that yard tip-top, y'all.
1:59
All right, so I've got five-pound bag of red potatoes
2:04
I've got one large fennel bulb diced.
2:12
And so I'm gonna mix my fennel
2:24
And let me see if I can find my little claws.
2:27
Oh, here they are. (utensils rattling)
2:29
Here they are, my helping hands.
2:33
All right, so I'm just gonna kind of toss those together.
2:36
You know nothing works like what God gave me.
2:43
Okay, so I'm gonna put about a teaspoon of salt.
2:48
(salt grinder whirring)
2:53
That's maybe a teaspoon.
2:55
(pepper grinder whirring)
3:05
so we'll switch over to some ground pepper.
3:13
All right, now I've got my olive oil here,
3:17
and I'm gonna use about three tablespoons.
3:23
And then I'm going toss that together,
3:25
and I'm gonna put that,
3:26
we're not gonna boil this potato salad,
3:29
we gonna bake it in the oven.
3:31
But just wanna make sure
3:32
that your potatoes and fennel are covered
3:40
and everything's coated on it,
3:43
the olive oil, the salt and the pepper.
3:52
Now we're gonna put this in the oven about 350, 375,
3:56
and we're gonna cook it for about 25 minutes
3:59
until the potatoes are tender
4:04
I wish y'all were all here with me
4:06
'cause I got a bucket load of fennel potato salad,
4:12
And listen, I should've told y'all
4:15
to spray your tinfoil with a non-stick spray
4:20
because the starch in those potatoes
4:23
definitely wanted to stick.
4:27
And I failed to do that.
4:29
So I salt and peppered that before,
4:33
but I tasted one of the potatoes
4:36
to make sure they're done.
4:41
(salt grinder whirring)
4:42
Okay, that's the salt,
4:43
so I'm gonna give it another round.
4:51
Okay, and now I'm gonna come in here with my chives.
4:56
We need some pretty color, don't we?
4:59
You know, just a couple of tablespoons.
5:02
Now, it's best to let your potatoes cool,
5:15
See how pretty that green makes it. (laughing)
5:20
Listen to Lulu just a-snoring, wheezing over there.
5:26
Okay, so I'm gonna dice up a little fresh parsley
5:57
And you just wanna just kind of rough chop it.
6:16
Now I am gonna add about 1/2 a cup of mayonnaise, y'all.
6:24
I'm not gonna save that little bit of chive.
6:30
I love chives, even though they don't have a lot of flavor,
6:36
They have a little bit of an oniony taste.
6:41
All right, so 1/2, excuse me. (laughing)
6:54
Excuse me. (laughing)
6:57
That sound makes me laugh.
6:59
Am I the only one that makes 'em? (laughing)
7:06
I don't think that was quite 1/2 a cup of mayonnaise.
7:17
Do I not have a open quart of mayonnaise, Theresa?
7:22
- [Theresa] You do not.
7:23
- Okay, so I can go ahead and open this one,
7:29
'cause I like to use that one
7:31
like just for sandwiches and things like that.
7:49
Have made about 1/2 a cup.
7:54
So with Memorial Day coming up
8:01
and you're asked to bring a dish to the celebration,
8:05
this would be a good one
8:06
'cause it makes so much.
8:14
So, you know, you can add
8:19
the amount of mayonnaise that you want.
8:22
It's your judgment call.
8:24
If you like more, put more.
8:28
(footsteps shuffling)
8:40
Anybody that knows me,
8:41
y'all know how I feel about potatoes, don't you?
8:48
And the fennel, the fennel gives it
8:50
just a little touch of something hot.
8:57
but, you know, you can taste it.
9:11
Mm, and it tastes delicious.
9:17
Y'all have heard me say many a time,
9:20
never met a tater I didn't love.
9:26
So, y'all, do try it,
9:29
'cause it's very good,
9:32
'cause you don't have to boil the potatoes and all that.
9:34
Just wipe it all out in the oven. (laughing)
9:40
"Love and Best Dishes", y'all.
9:45
Hey, y'all, it's Paula Deen.
9:47
Now, if you enjoyed this video, be sure to like it
9:51
and click the subscribe button as well as the notification
9:54
and bell to be alerted when I post a video.
9:58
Love and Best Dishes Y'all.
