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Amish Style Potato Salad ~ Amish Potato Salad Recipe ~ Noreen's Kitchen

Hi everyone, welcome back to my kitchen today because it's almost Independence Day and barbecue season is upon us,We're gonna make this amazing and delicious,Amish style potato salad, I did a little research. I found out a lot of information and I'm gonna share it with you today,So let's go see how this all comes together,Today we're going to be making Amish style potato salad now, I do not say that lightly,I did a lot of research,Now you see like Amish potato salad,Definitely is a thing it all starts with this very complicated if you believe that or not, it's very complicated,cooked salad dressing that,begins with,beaten eggs and,Sugar and milk and butter and then it's cooked all together until it's thick like a pudding,It's cooled and then it's mixed with mayonnaise and it has that sweet and tangy flavor also has some mustard in it,What I'm really feeling is when I look at all those ingredients,That was kind of like Miracle Whip. That would be the same flavor almost,That you would get from Miracle Whip,so I believe that the Amish potato salad dressing may have been the inspiration,For the original Miracle Whip which came on the market in the early 30s,But today we're gonna make an Amish style potato salad that does not involve a cooked dressing,We've kind of eliminated all of that mess,but I have three pounds of white potatoes that I actually,Cubed before I cook them in boiling water for about ten minutes until they were just fork tender. They're perfect consistency for potato salad,after I drain them,I rinse them with cold water and I put them on a baking sheet just to cool a little more quickly,They are currently at room temperature. We're also going to be using four,hard-boiled eggs now,three whole hard-boiled eggs and one hard-boiled egg white,Because this egg yolk that you're gonna reserve out is how we're gonna infuse the dressing with that eggy flavor,That you would have gotten had you gone through the process of cooking that dressing. We're also going to be using very typical flavor,ingredients for an Amish style dressing you're gonna start off with a half a cup of,apple cider vinegar a quarter of a cup of,Granulated sugar 1/2 cup each of mayonnaise and sour cream as well as a 1/2 cup each of diced onion and chopped celery,2 tablespoons yellow mustard that's just plain old sandwich mustard and a half teaspoon,Each of salt ground black pepper and celery seed I'm gonna mix everything in this bowl,But I'm gonna go ahead and I'm gonna grab my egg yolk,I'm going to,Put that egg the chopped eggs in here and then we're gonna make our dressing we have this this egg yolk,So just mash up your egg yolk. Let's get this the sugar in here and then let's also,Mash this together because that sugar is also gonna help to further break down that egg yolk,And I know this seems really weird but I think in the end you're really going to enjoy the flavors,You see how this almost looking sandy. Let's go ahead and add our cider vinegar and let's stir that up until that sugar,Dissolves. I'm also going to add the yellow mustard in here,In with all of our spices salt pepper celery seed it's already smelling,Very reminiscent of that sweet and sour flavor,We're gonna add our mayonnaise and our sour cream,And we're gonna whisk this together. You can adjust the amount of,mustard in there,But you see the color and if you think about the color of Amish potato salad that you buy at the deli,This is pretty spot-on,So let's bring over our potatoes and our eggs,We're gonna add our celery in here,and our onion before we move forward, I'm gonna just give this a little bit of a turn with the spatula to,incorporate the egg and the vegetables and I have chosen to leave the,Skin on,My potatoes you of course can peel yours if you like that's entirely up to you. And that's a really personal preference,Let's get all of this dressing in there,and then let's just toss this gently now you can see there looked like there was a lot of dressing but it has,it's not like sinking to the bottom and,It's absorbing into those potatoes,Now I'm just gonna give this a quick taste. I'll have Rick taste it just,mmm,You like it that much,Mmm that is really amazing,If you allow this to sit in your refrigerator for at least a couple of hours,Before you serve it that way the potatoes have a chance to absorb all those flavors,Take up some of that dressing. I'm gonna go plate this up and I'll be right back and we'll finish this up for you,Well there we have it our Amish style potato salad,And I've got to tell you guys this dressing really knocks it out of the ballpark,I hope that you enjoyed today's video,and if you did,Please consider giving me a thumbs up,And if you are new to my kitchen, and this is your first visit I would like to welcome you,It's always a pleasure to have new friends. Join me,Be sure and hit the subscribe button and as always if you're trying to remember of the Noreen's kitchen family,Make sure you go down and hit the bell,Notification button b

How To Make Amish Deli Style POTATO SALAD Recipe with Cooked Dressing

How To Make Amish Deli Style POTATO SALAD Recipe with Cooked Dressing

It's picnic and grilling season and time to make those good side dishes like baked beans, macaroni salad and potato salad.,I'm Tess and today I'm making potato salad that everyone will love.,Stay tuned!,(intro), , ,This is a recipe from one of my Amish cookbooks. For potato salad,you can use the same dressing as I used in my macaroni salad, but today I'm making it the old-fashioned way.,This is a cooked dressing and it's more deli style. I've made potato salad both ways over the years, but this is my favorite.,I'm using about 3 pounds of russet potatoes and you can use red potatoes.,You can even leave the skin on but today I peeled them and cut them into about three quarters of an inch or bite-sized pieces.,I placed them in cold water and now I'm bringing them up to a boil and cooking them until they're fork-tender.,You still want a little bite to the potatoes because when you drain them they will continue to cook a little until they cool.,I'm draining the potatoes and not touching them until they completely cool to room temperature.,While the potatoes are cooling I'm going to make the dressing.,I have my heat still off. In a saucepan I'm adding in a couple eggs, sugar,,cornstarch and salt. Giving that a good whisk.,Now adding in some apple cider vinegar,,milk, and some dry mustard.,Giving that another whisk and turning my heat to a medium. I have an electric stove and I have it at 6.,I'm bringing this up to a low boil while constantly stirring.,The sauce will thicken and this will take about 10 to 15 minutes.,When the sauce coats a spoon it is ready.,Now I'm removing the pan from the heat and stirring in some butter.,Cool the dressing to room temperature and refrigerate until cold.,It's been about an hour and the dressing is cold now.,I'm adding in the mayonnaise and giving it a good stir and this is the Amish potato salad dressing.,You will be able to find this recipe and the list of ingredients in the show more section below.,If you click on the word show more it will open and reveal this recipe,,links where you can purchase some of the items that I use and much much more. If you have a chance, please check it out.,My potatoes have completely cooled to room temperature. In a large bowl add the potatoes and I'm adding in some finely diced onions,,celery,,about four large roughly chopped hard-boiled eggs and some chopped dill pickles, or you could use some sweet dill relish.,Adding a little salt and then pouring over my dressing.,I'm using a little of the dressing at a time.,You can add the amount of dressing that you like. Some like their potato salad wet and some like it dry.,We like it somewhere in between.,The potatoes and eggs will soak up the dressing as it chills in the refrigerator.,Give everything a good gentle toss and be careful not to break up too many of the potatoes.,You want them to remain whole as much as possible.,I have about a quarter cup of the dressing left that I'm going to reserve.,The potato salad is going into the refrigerator for about four to six hours and overnight is even better.,This is the potato salad when chilled. You can see some is missing... it was hard to keep everyone away.,This is the consistency that we like it, but you can add the additional dressing or even some extra mayonnaise if you like it creamier.,This potato salad is a great cold side dish to any meal. Once you make it once or twice,you can adjust the amount of veggies that you like. You can even add in some carrots. Make it your own.,Hope you give this Amish deli style potato salad a try and enjoy.,If you like this video recipe, please hit the like and subscribe button.,Remember to hit the bell next to the subscribe to make sure that you get my future video recipes.,You can also find me on Facebook and at my website.,Feel free to share this recipe and my channel with your friends and family. And until next time, Much Love!

Amish Potato Salad in the Ninja Foodi

Amish Potato Salad in the Ninja Foodi

hi there and welcome to the salted,pepper where we cook for real life using,real food and we keep it real simple and,today we're gonna make a delicious Amish,potato salad but first I have a little,story to tell you because it's kind of,funny I had tested a recipe for Amish,potato salad and it was so good and I,was so pleased with it we are about to,film the recipe and the night before we,were supposed to film it I got a message,an instant message on Facebook and,somebody was asking me if I had tested a,recipe or if I had a recipe for Amish,potato salad I said no but that's so,funny because I'm gonna film one,tomorrow just like oh that's great how,did you cook the dressing I was like,what and she said yeah you know Amish,potato salad has a cooked dressing I,said it it does and just like that all,those tests went out the window so the,next day I went in and looked on Google,and and some do cook the dressing some,don't cook the dressing but I decided to,go ahead and revamp the recipe to be I,think a more traditional Amish potato,salad with a cooked dressing so that's,what we're gonna start off doing in the,Ninja 36 knife court we're gonna cook,this dressing it's really easy to do you,just need to whisk constantly as you're,cooking it okay go ahead and get your,whisk and you can use either the,stainless steel pot or you can use the,nonstick pot it's fine just if you're,using a nonstick pot make sure you don't,use a metal whisk you can use a nylon,whisk or even a spatula like this just,stir constantly and you'll be fine,alright so we want to turn the ninja 40,on we're gonna go to the Sears saute,we're gonna go ahead and hit the high,that's what we want for right now and,the first thing I'm gonna do is get in,my milk which is 1/4 of a cup of milk,and a half of a teaspoon of cornstarch,and I'm gonna mix these two together so,the cornstarch is gonna actually thicken,along with the egg and thicken this,dressing now we do mix it with,mayonnaise as well so there is,mayonnaise in this recipe don't have it,out right now but,I'll get it out right before we use it,so I'm gonna get this half of a teaspoon,out probably better to use this honestly,it's such a small amount I want to make,sure I get it all out so it thickens,appropriately all right I'm just gonna,whisk this together that's just to get,the clumps out I added it once without,doing this and it was kind of a mess,there we go all right so a basic of our,sauce quarter cup of milk with a half of,a teaspoon of corn starch 1 teaspoon of,Dijon mustard or any mustard you like,and if you like a lot of mustard flavor,in your potato salad go ahead and add to,it'll be fine,1 teaspoon of sea salt 1/2 of a teaspoon,of garlic powder and 1/2 of a teaspoon,of onion powder 2 tablespoons of brown,sugar or you can use white sugar or you,can skip it and it'll be fine all right,so just stir this together and bring it,to a boil oh it smells so good now,usually we put vinegar in the sauce but,because I'm gonna put vinegar in with,the water that I cook the potatoes in,I'm not putting it in this sauce right,now but you could if you liked a lot of,vinegar flavor or you could skip it in,the water but I found that it gave the,best flavor to the potatoes all right,I've got some lumps here someone will,switch over to my whisk now if you don't,have two pots like I do then certainly,make your dressing in the nonstick pot,and then just dump it out into a bowl,and you can leave it on the counter,until we're ready for it but you want to,make the dressing first so that your,potatoes are hot when you add it because,that will really help incorporate all,the flavors okay so now I'm using one,large egg that I just sort of whipped up,a little bit if you were worried about,using a raw egg we are gonna temper it,up to the temperature where it's,considered safe but you know you might,just be too worried about that you know,if and and that's fine you don't you,could skip it if you wanted or you could,use pasteurized egg from the grocery,store all right so now we have come to a,boil it looks really good I'm gonna go,ahead and turn this hot off now and this,is not hot okay,it wasn't on long enough so it's fine so,what I'm gonna do is pour just about a,teaspoon,this is tempering so I'm gonna pour just,about a teaspoon of the sauce into the,eggs and whip them up this is going to,bring the temperature of the eggs closer,to what the temperature is in the pot so,they don't cook and scramble mix that up,a little bit if you're still boiling let,it cool down just a little bit because,we do not want to scramble these eggs,like I said if you want to use,pasteurized eggs from the grocery store,be my guest,it is about because they'll be liquid it,is 50 ml 1/4 cup is what you want that's,about one large eggs,then you can just whisk it in and not,worry about cooking in it sure I'm not,cooking it don't want it to cook but it,will thicken this sauce really nicely oh,yeah perfect perfect perfect now if you,wanted you could als

How to Make A Potato Salad Worthy Of The Cookout • Tasty

How to Make A Potato Salad Worthy Of The Cookout • Tasty

cousin,welcome to the cookout the greatest,gathering of black family and food of,all time,if you get an invite to the cookout,whatever you bring has to be fire,because if it's not that chicken ain't,gonna be the only thing getting roasted,so i'm gonna show you how to make some,staples of the cookout like uncle rome's,barbecue grandma's macaroni and cheese,or unclear sweet potatoes but today,we're starting with an absolute classic,potato salad potato salad seems simple,but it's real easy to mess up now if you,stick with me i'll show you how to make,some potato salad ain't gonna sit on the,table i'm jermaine rawlings and i'm,inviting you to the cookout so for black,people potato salad is a sense of,nostalgia we literally want what our,grandmother made growing up so don't get,cute i use yukon gold potatoes because,they have a very thin skin and i don't,like peeling potatoes because ain't,nobody got time for that you want to,start with cold water and you add the,potatoes too and then bring it to a boil,all right so it's very important to,season your potatoes before the potato,salad is done i use chicken bouillon i,use this with my mashed potatoes i use,this when i'm making pasta because it,gives it a such a more robust flavor and,if you're vegetarian you can use veggie,bouillon and now we're going to stir,this up need a spoon,we're going to bring this up to a boil,let it go for about 15 minutes or until,it's fork tender then i'll strain it and,we'll be right back all right so,potatoes are done i checked them earlier,they were fork tender now it's time to,chop when you're chopping the potatoes,you want to make sure that the pieces,aren't too big or too small people don't,like to eat a full potato with one bite,so chop them up a little bit so that way,they fit on a fork you also don't want,to make them too small because then it,becomes mashed potato salad when you're,mixing it up in a bowl and nobody wants,that the perfect size for the potato,salad is kind of like a pineapple tidbit,just like that as you're cutting you'll,notice some of the peels are coming away,it doesn't really matter it's going to,get mixed up in the bowl anyway so don't,trip that is all our potatoes and now,we're going to move on to,the celery when you're cutting the,celery you want to make sure you get in,very small pieces because once again,nobody likes a chunky potato salad so i,always cut the half and the other half,so that in some places it's called a,quarter i usually go for celery because,i like the texture so it gives you a,little bit of crunch but not too much,crunch and then also like the flavor,just just goes with it and once again,that's what my grandma did celery is,pretty much one of the only vegetables,you want to put in there you don't want,to start putting carrots no raisins no,capers no olives because our,grandparents were not eating those in,their potato salad some people are,scared to use a sharp knife they think,it's dangerous but it's actually,dangerous to use a dull knife so make,sure your knife is sharp and just be,careful keep your eye on what you're,doing okay so we're going to add this to,the bowl next we have hard-boiled eggs,boiled eggs is the only protein you want,to add to your potato salad don't get,cute once again and add smoked salmon as,much as i love bacon a lot of black,people don't eat pork we don't do the,whole swine and dining type thing leave,bacon out of it because this ain't for,you it's for everybody with the eggs i,just give them a quick chop nothing real,precise just make sure they're they're,small enough to evenly distribute and,people like to have the eggs in there so,you want to make sure they get some so,don't put big old chunks and then you,only got three people with egg eggs in,their potato salad now we're just giving,another quick chop make sure there's no,big chunks and then we add these to the,bowl alright so onions some people like,red onions some people like brown onions,but for this you want a sweet onion,because it's a milder onion taste,depending on the cookout it might be,some people there that you might want to,holla at you don't want your breath,smelling like onion so you get the sweet,onion so that way it's not as strong and,then also what i do is i grate the onion,so that way you don't have chunks of,onion in the potato salad so before you,grate it you want to cut the onion in,half because i'm only going to use half,this onion by the way take that part off,and then grab it and you're going to,grate it over top,it's almost like you're juicing your,onion we all like onion juice right when,you're grating your onion be careful,because you can lose some skin on them,knuckles if you slip up so i'm crying a,little thug tears because this potato,salad will be so good all right we're,done grating onions and as you can see,our balls getting a little full five,pounds of potatoes so uh i'm gonna get a,bigger bowl and the ingredients for our,mayo mixture see you guys in a second,all right fo

How to Make World's Best Potato Salad | Potato Recipe | Allrecipes.com

How to Make World's Best Potato Salad | Potato Recipe | Allrecipes.com

this recipe for world's best potato,salad,hails from all recipes member kaylin who,comments,this is the creamiest richest potato,salad you will ever try,the secret is in the homemade dressing i,get nothing but raves,every time i make this start by peeling,6 medium potatoes,cut the potatoes into quarters so,they'll cook faster,place the potatoes into a large pot and,fill with enough water to cover them,bring the water to a boil then reduce,the temperature,and simmer them for about 20 minutes or,until the potatoes are easily pierced,with a fork,drain them and let them cool while the,potatoes are cooling,prepare the dressing heat a medium,saucepan over low heat,add 2 eggs and whisk them together,add in half a cup of sugar,a teaspoon of corn starch and salt to,taste,whisk this together,and then add half a cup of vinegar,1 5 oz can of evaporated milk,and a teaspoon of prepared yellow,mustard,bring this to a simmer over medium heat,for about 10 minutes,stirring frequently until it's thickened,remove it from the heat and stir in a,quarter cup of butter,pour this mixture into a small bowl,refrigerate the dressing until it's cool,when the dressing is cooled stir in a,cup of mayonnaise,now finely chop a small onion,chop enough celery to make one cup,you'll need about three medium stalks,peel and dice 6 hard cooked eggs,once the potatoes are cool dice them up,add them to a bowl add the chopped onion,the celery,and the diced hard cooked eggs,a teaspoon of salt,add the dressing to the bowl of the,potato salad,toss this together gently until the,potatoes are evenly coated,chill the potato salad for several hours,or overnight before serving it for the,best flavor,one all recipes member suggests for,tremendous added flavor,try adding a teaspoon of celery seed,substituting the onion with three,scallions and tossing in,chopped bacon

Southern Style Potato Salad | Easy Recipe

Southern Style Potato Salad | Easy Recipe

what's good with everybody and welcome,back to my channel smoking and grilling,with meat AV they look I got a smile on,my face right cuz listen this has been,another one of those most requested,videos everybody even asked me you know,just show them you know my potato salad,listen I'm not gonna reinvent the wheel,this is just a southern style potato,salad but I got something that's gonna,send it over the top and what's gonna,send it over the top you guys is check,this out,right here that's just Creole kick I use,this for my seasoning and this has,leveled up my my potato salad just like,100% made it better,hey so with that being said look we're,just going to go over these ingredients,I'm even gonna do my eggs I'm gonna show,you the way my granny showed me how to,do it and then you could do them that,way or you can do your eggs you know the,traditional way put them on a board and,cut them hey what's that being said,let's get right into these ingredients,okay so I'm gonna start out by showing,you the relish right so what I did was I,want to show you this right here I want,you guys to look at the size of these,cubes now the reason you see on that big,like that is because what I did was I,took some regular sweet pickles and I,diced them down myself and then what I,did was I took some regular sweet relish,and I added that to that just so we can,get some of the liquid you know the,sweet juice in there along with that,hand just to give it a little bit more,filler but you guys can use that or you,can get a mount Halla make some also,call it sounded cubes those are good all,so now I'm gonna show you look this is,just like a teaspoon about a teaspoon of,paprika this is what you're gonna need,cuz listen you can't say you know a,southern style potato salad without,having some type of red garnish on there,and I'm gonna tell you the truth that,right there that's that smoked paprika,right there now moving on there this,right here this is the celery if you,guys look at the size and if this really,is up to you the reason I say that is,it's up to you it depends on it depends,on how you want to you know like the,size you want you know I mean how much,crunchy crunchiness that you like me you,saw the size that I like and that's what,I go wait right there now this right,here I just diced up some onions right,just gave me like any other type of dice,but I like mine to have it like,little bike this is a half this is a,little bit over a half of a large onion,oh and let me just say this this is a,yellow onion now what sends it over the,top,boom I put two teaspoons of a Creole,kick you guys been following me for a,while you know what I do this right here,I live by and swear by that right there,is what's gonna separate you know your,potato salad against somebody else's,potato salad that and that smoked,paprika on the top I promise you that's,gonna be right now I got six eggs right,here,and I reason I'm gonna put emphasis on,this and say six eggs that's because,normally it's one egg per potato that's,the way I like to do it but I'm gonna,just say let me just say this it's not,the way I'd like to do it that's just a,normal way of everybody doing it I had,an extra egg because I like a lot of egg,in mind also and then so me saying that,I'll transition into these right here,this right here was just six excuse me,this was five potatoes already peeled,I'm got them in water right now,there's no need we all know how to peel,potatoes so I just want to you know cut,down on some of the time and then I'm,using best foods mayonnaise right I know,some of you guys are gonna hit me down,in the comments and start talking about,Dukes and everything else listen they,all good I want to say best food and,Dukes is the same company folks do your,research,hey but anyway this is what we got right,here on the west coast hey we gonna use,about to cover this and then listen you,got to have the yellow right so I got,the French's uh yellow mustard yeah we,probably put like a teaspoon maybe two,teaspoons in something like that so you,see this so what I want to do is oh,let's go back to the UH hey let me just,go back to this right here now I've,already cut these right,so you can see the size because we're,gonna boil these potatoes so just,showing you that I live just one hole,right here just to see all you see is,right here where I just you know peeled,it and got it sitting in the water so it,doesn't brown but I want all of these,like that I'll put it in a pot and then,we're gonna boil it and then we're gonna,check to make sure we don't over do it,we're gonna check it with either,toothpick or we know check it with the,fork and then we gonna go from there now,here look what I want to show you is,look we gonna I'm gonna cut them in half,the long way right once I got them like,that then listen I cut them into thirds,reason being you want to alter the size,to be about the same size right each one,of your cut that way some won't be too,mushy and then some won't be too hard,

Classic Southern Potato Salad | How to Make Potato Salad | Recipe

Classic Southern Potato Salad | How to Make Potato Salad | Recipe

what is up you guys welcome back to my,channel if you're new here my name is,avery,and as you can see today i am showing,you guys how to make the perfect,classic southern potato salad okay,we all know that not just anybody can be,out here making the potato salad right,so i'm showing you this recipe because i,know for sure if you make it,people will always trust you to make the,potatoes out for your family gatherings,you will,always be the go-to potato salad person,with this recipe,so let's get right into it,okay so we are starting off by boiling,our eggs,today um since i am using a five pound,bag of potatoes i am cooking,six eggs to go along with it um,i'm gonna boil these on medium high heat,and the key here is not to overcook them,if you find that you have that greenish,gray,ring around your yolk then your egg is,overcooked,so i found that to achieve the perfect,boiled egg,you need to bring your eggs to a boil,boil them for seven minutes,turn the heat off cover them for 10 and,then,after they've rested in the hot water,for 10 minutes drain them,and run cold water over them and that,like stops the cooking process,um at that point you can crack your eggs,take them out of the shell,and when you go to chop them up you'll,find that you have the perfect yellow,yolk,um so yeah here i am chopping up my,potatoes i'm cutting them into like,a quarter inch chunks i guess you could,say,you want to make sure these are as,uniform as possible because,um you want them to cook evenly right,you want all your potato chunks to be,cooked through,well so um i am using,these yellow russet potatoes today i,just like these because they're,super buttery and smooth they're a lot,smoother than regular white russets so i,just really like these for this recipe,i'm chopping them up i'm gonna drain,this water off and put some clean water,on them,and then i'm gonna season up my water,with lots of salt we're going to be very,generous with the salt and yeah we're,going to boil them,so as you can see here i'm just chopping,up my egg into little bite sized pieces,um my potatoes are finished as well they,boiled for about 10 to 12 minutes,you do not want to overcook your,potatoes because you don't want them to,be,soft too soft or mushy so you really,want to keep an eye on these they aren't,going to take long because they are cut,up into such small,cubes so cooking them just until fork,tender like i said,10 to 12 minutes should do the trick um,i'm going to add my eggs into this and,we are going to get ready to dress this,up i do want to mention as well that my,potatoes are completely,cooled at this point you don't want to,dress your salad while your potatoes are,hot because,hot potatoes usually tend to like really,drink up,whatever dressing you put on them so,they're going to really absorb that,mayonnaise,and that mustard and everything if you,try to mix this well hot and then you're,going to end up using way more,ingredients,than you have to so yeah cool potatoes,is best for,this all right so honestly,this is the part that gets a little,tricky for me um because i don't,necessarily measure for this i kind of,just,season it as i feel and then i give it a,taste at the end,to see what all else needs to be added,but i'm gonna do my best to give you,guys,exact measurements today okay so that,was about,three quarter cups of mayonnaise and,then i'm going in with about two to,three tablespoons of yellow mustard i'd,say,maybe more along the lines of two,tablespoons and then i'm going in with,about,i don't know this was like uh two,teaspoons of sweet salad cubes,and then i also drizzled in some of the,juice from the jar as well so i think,maybe like another teaspoon of that i'm,sprinkling,in some onion powder and some garlic,powder also some black pepper,i did not salt this because i,season that water really well the water,that the,potatoes boiled in i seasoned that,really well so there was no need to add,any salt to this,so yeah i'm gonna add all this in,i'm gonna toss it together and then i'm,just gonna taste it give it a little,taste see what else needs to be,added and i'm gonna go from there,okay so like i said at this point i went,in and gave it a little taste,and i felt like it needed more black,pepper a little more,garlic powder and a little more yellow,mustard as well,really you just season it to your taste,um give it a try,and whatever you think needs to be added,add that in it's really just,up to you and how you like it i like a,nice little tang to my potato salad,and i like a lot of black pepper in my,potato salad as well so that is what,i added and we like lots of garlic,powder too so yeah,this is just about good so i'm gonna let,my dad give this a try let's see what he,thinks,all right guys we have my potato salad,here,and i have my special guest,chef boyarty my dad okay,and we're gonna take a scoop we're gonna,try it okay let you guys know it's okay,we're gonna,let you guys know how it is ready,just a taste now,need anything me to eat,all ri

Amish Potato Salad From Walmart Review

Amish Potato Salad From Walmart Review

hello friend more Mosin here today I'm,eating Amish potato salad from the,Walmart deli I got it at the super,center here in Branson and we got we got,three Walmart's actually but I went to,the Super Center over on Branson Hills,Parkway and got this Amish potato salad,it says Amish with sweet pickle and egg,and I bought it and then I just kept,hesitating and hesitating making this,video because potato salad is not my,favorite thing I'm more of a macaroni,salad type of guy but um it was a fan,request I believe Chad tea's requested,that I eat Amish potato salad and I'm,always trying to make my fans happy and,do what they want so I'm gonna try it,here and it's been in the fridge for a,while I had this guest at my house and,he ate a bunch of it so it's it's like a,third full but I'm not don't think I'm,going to be able to eat very much but,I'll give it a try,it's not bad I enjoy it,it actually reminds me a lot of macaroni,salad just a slightly different texture,but it has the same flavor,yeah actually like it I'm glad I got it,and tried it Walmart is so good Walmart,products are awesome my family boycotted,Walmart for a lot of years but they've,gotten better over the years they pay,their people a little better now and,they they just have such a good product,man I love great value brand and their,deli is so good they have such good food,in the deli and actually today I had a,pop under on my laptop that was saying,it was from my internet provider and it,was saying like I win a free prize and,so I filled out the little survey I,thought it was a scam but I decided to,dig deeper anyway filled out the survey,and then it took me over to another site,and it was like in order to get the,Walmart gift card you had to fill out,ten offers or something it was some CPA,scam I don't know where that pop-up came,from hopefully it's not a virus on my,computer,and there's egging this so it kind of,reminds me a little bit of deviled eggs,which I love and I do enjoy it it's,pretty darn good actually a lot better,than I expected like I say I hesitated,forever making this video I wasn't even,sure if this was so good or not but it,says it's good until July 11th so I,still got a while to finish it so you,have folks like highly recommend you,check out Amish potato salad from the,Walmart deli it's very good if you love,potato salad you'll love this even if,you don't love potato salad like me you,might be surprised at actually how good,it is so go to Walmart to get some and,thanks so much for watching and please,comment thumbs up and subscribe thanks,again

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