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- Hey, everybody, it's Bobby Deen here
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with another quick, simple recipe for you
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that I really think that you and your family are gonna love.
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Spring and summertime are right here upon us,
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thank you, hallelujah, finally,
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and people are beginning to grill and smoke and barbecue
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and cook all their favorite meats
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and nothing goes with all of those things
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like a good old fashioned potato salad.
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Now, here's a version that I hope you're gonna like
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It's got one of my favorite ingredients
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and I could eat olives till the cows come home.
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You've probably never seen a potato salad
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that has Kalamata olives and pimentos in it
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so today is your lucky day.
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Now, if you don't like olives, sorry,
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but stick with me and watch this anyway
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'cause it's a very interesting recipe.
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Now, I've told you all over the years many times
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that my daddy, God rest his soul, Jimmy Deen,
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I thought made just the best potato salad in the world
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and it's funny how your food from your parents
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has that effect on you
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and you grow up loving whatever you get used to
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but my dad used to cook the potatoes on the stove
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in a big, really big tall pot
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and then he would just make it warm right there
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on the stove top and he would just use eggs
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and mayonnaise and salt and pepper
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and really, that was just it,
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maybe a little bit of sour cream
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but it was just, it didn't have any filler in it
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so there was no celery or anything like that
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and it was so simple but just so, so good.
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It's funny, you know, your parents' food.
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All right, we're gonna start out
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with we got a couple of pounds of red potatoes.
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They've already been cooked and they're cubed
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and they're ready to go.
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So this recipe is gonna be really just,
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we're just gonna mix it all together.
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So we're gonna start with mayonnaise.
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We got a cup of mayonnaise here.
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Also, corn on the cob.
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Ooh, that's another great thing
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for all your favorite summertime recipes.
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You got your gardens going.
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I've got my garden going at home.
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We've got some good fresh parsley growing.
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We've got all the things that we really like
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in our summer garden coming up, bell peppers,
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Okay, so I'm gonna whisk together some lemon juice,
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mayonnaise and salt and pepper.
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And whisk, whisk, whisk.
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And you could do this one or two ways.
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You could either go ahead and add,
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you could go ahead and put this into your bowl
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and then mix everything into it
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but I think what I'm gonna do is put my potatoes in first
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and I'll put my dressing right over the top of the potatoes.
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So that's well combined.
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And if you've got a pot like this, you're lucky,
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I don't even know what that is.
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It's not quite a bowl.
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This looks old as Methuselah though.
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I mean, I think Moses might have used that
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but it's big and roomy, perfect for potato salad.
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So in go our potatoes.
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We'll add to that our dressing.
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Mayonnaise, salt, pepper, lemon juice.
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That's a good combination.
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And if you wanted to add a little sour cream
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to make it even creamier, you could
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and if you have an aversion to mayonnaise,
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Greek yogurt will substitute depending on what your,
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My wife has an aversion to mayonnaise
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so this wouldn't fly for her.
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My kids and I would eat every bit of it.
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Make sure we get all of our dressing there that we made.
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Okay and again, we're gonna talk about folding.
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I don't wanna tear these potatoes up
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so I'm using a rubber spatula.
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I don't wanna turn it into cream potatoes.
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I want it to stay potato salad.
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So we'll just fold all this together
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and I think, you know what, I think I would serve this
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right out of this beautiful old container.
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This thing's been around a long time.
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Okay, so now that I've got our dressing
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and potatoes mixed together,
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that already looks good just the way it is to me,
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I'm gonna go ahead and add to that some pimentos
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Some more folding action.
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Little pop of red is beautiful and sort of unexpected.
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Great and we'll give it a little bit more color
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by adding some chopped parsley.
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I've got some good fresh parsley right here.
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About a quarter cup of parsley to a half cup
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is what you're looking for.
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You can avoid the stems if you'd like
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but in the name of time, T-I-M-E,
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I might leave these stems in there.
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And give that just a good rough cut.
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Parsley smells so fresh and delicious.
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I've told y'all but I've got an AeroGarden at my house
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that sits on the countertop.
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So for those, for the off months
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or for just, really just for convenience,
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we've got a garden out in our backyard too that's wonderful
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and a nice worm bed out there too connected to it
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but for indoors, it's nice to have just a little AeroGarden
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on your countertop and you can grow fresh parsley and basil
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and I've got some Thai basil growing right on my countertop
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It's the little things, you know?
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You could add to this,
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oh, well we already did, the lemon juice.
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That's gonna give it a nice little zest.
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Lemon juice works in so many recipes
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just to give things a little zip, give it that little,
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that little extra what is that, you know,
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just what is that, that's so good.
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That looks like a great potato salad
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and I think when I bowl this up which let's bowl it up,
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we'll plate it up rather.
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I think when I plate this up for my guests or for myself,
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oof, that's tempting.
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I think that what I would do,
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just get a little extra.
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and you could squeeze a little bit
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of extra lemon juice on that if you wanted to
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and you could also hit it with just,
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another touch of just black pepper.
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And that is not your average
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everyday potato salad right there.
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That's got a little something extra.
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So you're welcome from me to you.
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- Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video,
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Love and Best Dishes, y'all.
