poe tah toe salat

How should I cut them up?

>>8927151
With chopsticks.

>>8927151
In the microwave

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>>8927157

Fuck you! I do what I want!

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Lets talk about snellray.

>>8927151
into small cubes if you want to do it the classic way
into thin slices if you're feeling funky
or just put the entire fucking potatoes in there if you're a madman

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>>8927180
I find that the thin slices cook quick.

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We're gonna need a bowl here...

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Its w to get some hard boiled eggs going. This is imperative.

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>>8927197
looking good so far!

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When we have a boil like this, that's when we cut the gas and cover and then wait 13 minutes.

What peoples feelings about vinegar, lemon, bacon, onion, dill, mustard, parsley? I'm probably just gonna do what I have on hand, but I'm curious about what people think...

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>>8927228

Sounds good OP. That lemon, dill, mustard will work really nicely, and the vinegar will contribute acidity to help cut through the tanginess of mustard. Plus you'll have eggs to help bind it.

I'm monitoring this thread, grazi for some OC

>>8927245
You might be disappointed. This what I have on hand... I can be talked out of one ingredient, maybe.

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>>8927251
*

>>8927205
aww dude, you would not believe how good soft boiled works in potato salad

>>8927253

Eh, looks good to me. I'm all about trying different things. If I had to omit one thing, I'd say either the ranch or the mayo, just because I don't want to double stack creamy things in potato salad. I use mayo in mine sometimes, sometimes I just do some diced veggies, egg, and a bit of balsamic or oil/vinegar and onion. Do what you want to do, man, and let us know how it tastes!

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>>8927264
I hear ya.

I pulled the and iced them at 12.

what is potato salad? it has boiled eggs in it? i must try this dish

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>>8927287
Its totally amazing. I hate this part though. These are peeling easier than usual tho.

You need to caramelize some onions or cook some bacon to mix in. Something with a glaze.
https://www.youtube.com/watch?v=FQRW0RM4V0k

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>>8927336
I'm gonna do this carmelized onion idea. I like this.

We're all peeled and I want to remind you guys to keep your egg shells for compost or as a garden soil amendment. They are basically calcium. Tomatos need calcium or they can pick up a couple diseases.

>>8927346
they also prevent slugs from eating your plants

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>>8927351
I throw some of mine in a mortar and pestle and turn them into a powder for easy application... Not necessary if going into compost because they'll break down as you turn it over and work the compost.

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I like to do a nice big chop on the eggs. I like them to be a central player on this dish.

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Now. Important technique here. I want you to see something that I INVENTED.

turn your blade side ways and smear the yolks. You want them fine so that they mix real smooth with the mayo as a thickener.

Do this sort of like you are smashing garlic... But really smear it.

I want to see more...I know you must be luring us in to turn this into a repeat of sundae ramen.

If not, I apologize

>>8927346
those eggs look secsi anon

>>8927146
I freaking love the anon with Patti the kitty but I'm always happy to see someone doing a cook along

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>>8927401
Yeah man. Membrane fully removed. Washed of all shells. Cooked to perfect tenderness. Not a single bit of rubberiness.

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>>8927387
Alright anons. This equally important. When you first com in the egg yolks and the mayo - it will be clumpy. But you WILL mix them together until they are a smooth emulsion.

Here it is clumpy.

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>>8927427
And here it is after its been mixed. As you mix, smear the whole thing together on the side of the bowl with the back of a spoon. If you recreate this recipe at home, do not fail me anon. This is of utmost importance.

>>8927435
If you do this in a blender or food processor you will break the mayo and it will separate. This must be done with love.

>>8927392
ok, still going good

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Alright.. This caramelized onion idea... Here goes..

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Fine chop

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Pan. Nice and hot.

>>8927503
better than me..I usually just toss 'em into the food processor.

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Onions. In.

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Heat. Down.

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Hmmm... When to stop... I dont really want sweet potato salad...

>>8927512
Ramsay approved thread right here

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I decided to stop right here. They are a little light for "caramelized" but they were smelling really good and I don't want them to be too sweet.

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Alright. Added freshhhhhly ground black pepper. Olive oil vinagrette, and diced pickled jalapeno.

Now to give the ol' mixa mixa.

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So... It needed about a teaspoon of salt. But besides that there you go. Potato salad. Now this really needs to chill before serving. So I'm gonna do that. And clean up... But that concludes this addition of cooking potato salad.

And as always. Ennnn joyyyyyy!

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Not to forget the most important part of cooking. Washing up!

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>>8927620
Clean pots, pans, knives, stove.

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>>8927621
>dat beautifully seasoned cast iron

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>>8927620
mum does the cleaning up. i do the cooking

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>>8927681
Enjoy it kiddo. Really enjoy the fuck out of it while it lasts.

>>8927146
>poe tah toe salat


really should be poe-tay-toe salad