The Best Potato Salad You'll Ever Make (Deli-Quality) | Epicurious 101
560,899
Published 2023-08-24
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araújo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Lauren Worona
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0:00 Tater Salad One Oh One
0:15 Chapter One - Cooking Potatoes and Eggs
2:39 Chapter Two - Peeling and Chopping
4:17 Chapter Three - Dressing The Salad
6:30 Chapter Four - Plating
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All Comments (21)
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That trick with pushing the eggs through a wire rack is a game-changer!
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I always enjoy Frank's 101 videos. He has such a kind and patient energy about him, makes him an excellent teacher.
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Nobody makes potato salad like a mama. ❤ My mom's will always be my go to.
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Instead of vinegar, I throw in diced pickles. YUM! Such a simple side, yet so enjoyable. 💛
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1 or 2 teaspoons of mustard makes a huge improvement I find. Other than that, the method here is how I've been making it for 20ish years (again, only difference is adding a bit of mustard to the mix)
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I love putting paprika on egg potato salad (the sweet Hungarian kind)
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The wire rack hard boiled egg thing is genius!
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Pickle relish, some green onions, more pepper, yellow mustard and Blue Plate mayonnaise. Parsley to garnish & nibble on.
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I always mix the mayo, salt pepper, vinegar, etc really well before adding to the potatoes and eggs. Better overall distribution of seasoning.
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I really like onion with my potatoes, I'd definitely add some finely chopped shallots or something, maybe chop in some pickled red onion along with the pickling juice. That being said, I'm a huge fan of mustardy potato salads, maybe with some dill and green beans and radishes. Probably some capers. And definitely some shallots.
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My mom would peel her potatoes before boiling and as soon as they were done drain them well and then splash them with the vinegar. The potatoes would soak up the vinegar and it just makes it so much better
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Frank’s videos make me feel like I’m a much better cook than I deserve to be.
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You have to let the potato salad sit in the fridge for at least 24 hours before serving. It gives the flavors a chance to really meld and makes for a demonstrably better flavor.
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frank is the GOAT! egss through the rack is awesome, i can't believe I've never seen this before
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I love how easy that was. It’s very similar to how my family makes ours. We just incorporate a little bit of celery for texture and some relish for sweetness and that makes for an even better potato salad.
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Oh that egg chopping hack is brilliant!
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Simple, straight forward, all talking is meaningful. LOVE this.
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The olives I had on hand were wonderful, Greek style, marinated ones. I put both the olives and their vinegar brine into the salad and it was a winner.
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I'm loving these Frank Proto videos. Frank has this great educational vibe. It's clear he's a great chef with his own ideas and he's also very interested in helping people learn basics.
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I make my grandma's famous potato salad too - similar to yours, but add mustard, dill pickles and onion. Your version looks delicious. Thank you for the boiled egg trick!!
