How to Make 3 Viral Potato Salads
In this video, Nicole shows you how to make three of the most popular potato salad recipes from Tiktok! Featuring a crispy potato salad and a creamy jalapeño popper-style potato salad, these are the perfect side dishes for your next dinner or cookout.
Category
🛠️
LifestyleTranscript
00:00Get them taters, making potato salads.
00:05Everyone needs a good potato salad recipe
00:08and I've got three for you today.
00:09These are three viral sensations
00:12seen all over the TikToks.
00:16I knew you would do that.
00:17Potato salad is the perfect side dish,
00:19not only for cookouts but also for tailgates
00:21and to just have on hand for your weekly dinners
00:23because they go with everything.
00:26I'm starting with the crispy potato salad,
00:29millions and millions of views of this potato salad
00:32were seen all over and I just wanted an excuse
00:35to make it again.
00:36So that's what I'm doing.
00:38For this recipe, I think the baby gold potatoes
00:40are the perfect ones because they get nice and tender
00:43but they stay kinda like buttery and sweet on the inside.
00:46Get them going in some heavily salted water.
00:49So we're just gonna bring that up to a boil,
00:51let it get nice and tender
00:53and we can go ahead and make the dressing while we do this.
00:55What makes potato salads so great
00:56is that they're often better the longer they sit.
01:00So they're a great make-ahead side.
01:02What I'm gonna say about this crispy potato salad
01:04is this one is best served closest to preparation.
01:08You wanna make it and eat it.
01:10Also, you won't be able to let it sit
01:12because it is that good.
01:13I'm gonna start with equal parts sour cream and mayonnaise,
01:16then a little Dijon mustard and some fresh lemon juice.
01:20Okay, and then just salt, pepper, and garlic powder.
01:23I'm telling you, you've got all those like
01:25warm, savory aspects,
01:26but then it really is brightened up fresh.
01:28With this dressing, take a whole bunch of green onions
01:31and thinly slice them.
01:32Dill and potatoes are like peanut butter and jelly.
01:37And parsley.
01:38Parsley is the herb
01:40that you should always have in your kitchen.
01:42All right, about 15 to 20 minutes later,
01:45your potatoes will be nice and fork tender
01:48and that's what we want.
01:50So now I'm just gonna drain them.
01:52Okay.
01:54Facial.
01:57Now get yourself a baking sheet,
02:00line it with some parchment paper,
02:01and then coat the bottom with a little bit of olive oil.
02:03And now just dump your potatoes out
02:06and then we're gonna give them a good smash.
02:09What am I gonna smash it with?
02:12This works best.
02:13And then gently, you don't wanna like fully rip it.
02:16Give it a little press.
02:18The more like craggly edges,
02:21that's gonna get good and crispy
02:22and that is what's gonna be delicious
02:25in our potato salad.
02:27All right, then drizzle the tops of the potatoes
02:29with more oil.
02:33And then sprinkle them with salt, pepper,
02:35and garlic powder.
02:37The process is very easy.
02:39Yes, this potato salad takes a little bit of time,
02:42but I promise you, I would not lie to you,
02:45it's worth it.
02:46Now these go into 425 degree oven
02:49for about 30 more minutes.
02:51You want them to get super brown and crispy.
03:00These are good.
03:01These are good.
03:02Also flipped them like twice throughout the cooking process.
03:06Okay, now they're still sizzling,
03:08but you can hear that crunch.
03:11That's what makes this potato salad so good.
03:14Things that make the perfect bite
03:17is the balance of texture, temperature, flavor,
03:22all that, you know, ying, yins,
03:25is it yin and yang or ying and yang?
03:28You know what I mean.
03:29Opposite ends of the spectrum coming together
03:31and this is the perfect example of that.
03:33So we've got like the creamy center of the potato,
03:36but you have all these toasty bits
03:37and when that mixes with that creamy dressing,
03:41it's like something you've never had before.
03:43All right, so once they've cooled just slightly,
03:45I'll give them like a rough chop.
03:47You hear that crunch.
03:51It's worth the time.
03:53It's worth the time.
03:59Just got lost in the crunchy potato world.
04:01I just got to get a little sample.
04:05Salty, buttery, special.
04:09I'm not even gonna try to put this in a pretty bowl
04:11or anything before I taste it.
04:17Mm.
04:18It's just one of the greatest food inventions of all time.
04:22It's just the perfect amount of creaminess and crunchiness.
04:25I mean, I know I've already said it a hundred times,
04:27but it's also like salty in the best way.
04:29Just like that little hint of a crunch.
04:31It's like when you dip a french fry in something creamy.
04:35This might be the goat.
04:37Crispy smashed potato salad.
04:39Although I did save my little garnish,
04:41so let me just go ahead and put it in a pretty bowl for you
04:45just so you can get the full effect.
04:47Those potatoes, because they're warm,
04:48they absorb all that dressing and flavor so fast.
04:52And this right here will get you all the prizes
04:55at the cookout.
04:57For my next trick, jalapeno popper potato salad.
05:01Who does not love a jalapeno popper?
05:03You've got the jalapenos wrapped in bacon,
05:06stuffed with a cheesy goodness mixture.
05:10Well, all that is going to be in this potato salad.
05:12So I'm gonna start by just getting my bacon cooking.
05:15You want to cook your bacon nice and crispy.
05:18Kind of making this one up as I go.
05:19So that could be the second name for the show.
05:22Just make it up as you go.
05:24All right, so I'm gonna get this in the oven
05:25until it's nice and crispy.
05:28And then I'm gonna cut up my potatoes.
05:30So for this recipe, I'm using a red potato.
05:33If your ultimate goal is for your potatoes
05:35to hold their shape, the red are gonna be,
05:38in my opinion, the most sturdy.
05:40But I'm just gonna cube these up.
05:42I'm gonna leave most of the peel on
05:43and then just cut them into pretty kind of smallish pieces.
05:47All right, so then I'm gonna take the potatoes,
05:49coat them with a little bit of olive oil,
05:51and then I'm gonna season them.
05:53So a lot of jalapeno popper dip recipes and stuff
05:56have like a ranch packet.
05:57So I'm gonna season my potatoes with this.
06:00Just a little pinch of salt and pepper.
06:03Little ranch potatoes.
06:05Okay, so then these go into another pan
06:08and these will also go into the oven.
06:10And then we're gonna cook these
06:11until they're nice and golden brown.
06:16All right, bacon, crispy, potatoes done.
06:19They're nice and tender.
06:20Oh yeah, you can already see the flavor
06:22that's happening in this potato salad.
06:24You can't have jalapeno popper potato salad
06:28without the jalapenos.
06:30So I'm gonna use a combination of the fresh jalapenos
06:33because I like that kind of pungent crunch
06:35they're gonna give the potato salad
06:37and some pickled jalapenos
06:40because I love the kind of vinegary note it's gonna give.
06:44Also, sour cream and mayonnaise because potato salad.
06:47So I'm going to seed these.
06:50I'm not looking for a ton of heat in this potato salad,
06:53but I do want a little kick.
06:55Again, this is gonna be a bowl of perfect bites.
06:57I can promise you because we're gonna have creamy
07:00from, of course, the sauce and some cheddar cheese.
07:04Then we're gonna have lots of crunch from these jalapenos,
07:06from the bacon, and from some green onion.
07:08Green onions are not typical in a jalapeno popper.
07:11I know that, but they are typical in potato salad.
07:19Now it's all about bringing it together.
07:21I need a bowl to do that.
07:22Gotta find a big one.
07:27That's a good one.
07:29Can he do it, can he do it?
07:31He did it.
07:32All right.
07:34I'm just going everything in at one time.
07:37And with our chopped onion and bacon,
07:40our fresh jalapeno, pickled jalapeno with some of the juice.
07:45This has gotta give it that jalapeno flavor.
07:48For this one, I'm going slightly more sour cream
07:51than mayonnaise.
07:53What's a jalapeno popper without the cheese?
07:55Now, you know I'm always talking about
07:57how you wanna grate your own cheese.
07:59This is one of those times where I wanna use
08:02the pre-shredded because it's gonna kinda keep separated
08:06as we mix it, but still be able to like,
08:08disperse throughout the salad.
08:10Let me give her a little tasty.
08:12Picture jalapeno popper.
08:20Mm, right off the bat.
08:22That is good.
08:24I'll tell you what I do want.
08:25It's just a little more bacon.
08:27I think I'll just put a little bit on top,
08:29but this one, it's just, this was easy.
08:32This is the unexpected one you wanna bring to the party
08:35on burger night.
08:37The ranch.
08:38I used about two tablespoons of this mix on the potatoes,
08:41and I'm gonna put the last one in here,
08:44and that's gonna help it get even creamier.
08:46Let me do that again.
08:50Now, it's perfection.
08:52And just so right when you look at this bowl,
08:54you're gonna know that this is jalapeno popper,
08:56I'm gonna put a little bit of everything on top.
08:59There's a lot of flavor in this bowl.
09:01This jalapeno popper potato salad,
09:03definite 10 out of 10.
09:05We're gonna end on a classic southern note,
09:10because when I am doing my research
09:12for the most searched up potato salad recipes,
09:16a good southern potato salad is what pops up.
09:19If you like a good southern potato salad,
09:21then you like it with hard-boiled eggs in it.
09:23We're kinda amping up that flavor in this potato salad
09:26by making that deviled egg mixture
09:30to bind our potato salad together.
09:32So I'm using a large gold potato.
09:35A lot of times I'll also just use a russet potato for this,
09:38because I want the inside to kinda break down a little bit.
09:42This is where you want that super chunky,
09:44almost mashed potato effect.
09:47Got my pot of water here, so as I cut them,
09:49I'll just go ahead and put them in the water.
09:52The time of cooking potatoes always fluctuates.
09:55You know, you have to judge that
09:56based on when it gets fork tender,
09:59but I know how long it takes to make hard-boiled eggs.
10:01I'm gonna put them in now, bring it all up to a boil,
10:04and then let it simmer for about nine minutes.
10:08This potato salad is made with the usual suspects.
10:12This is where we are going classic onion, celery.
10:16Now this is a potato salad that does get better with age,
10:20so this is a great one to make
10:22one or two days ahead of time.
10:24I love the crunch of celery in a potato salad.
10:28You can fight me on that all day long,
10:29but I will not change my mind,
10:31because you've got a lot of creaminess
10:33with the potatoes and the dressing,
10:35so you need that fresh crunch.
10:37Let's say it together, people.
10:39Perfect bite.
10:41You were supposed to say it with me.
10:42What bite?
10:43Perfect bite.
10:46All right, it's been 10 minutes,
10:48so I know my eggs are done.
10:50Pretty sure the potatoes are also done.
10:53Yeah.
10:54And I started timing it right when it came to a boil.
10:58So I'm going to stop the cooking on the eggs
11:00by adding them to an ice bath.
11:02This is also gonna help it peel a lot easier.
11:05And then we just drain the rest.
11:07Whoops, I am not prepared to drain.
11:10Mind your own business.
11:21Cheap way to get a facial.
11:22I'm gonna kinda cool these potatoes off
11:24because I don't want them to get any softer
11:26than they already are.
11:28So I'm just gonna spread them out on a sheet tray
11:30and let them cool.
11:31And now we'll make our deviled egg dressing.
11:34So I'm gonna peel the eggs,
11:36and I'm gonna create the dressing just with the yolks.
11:38So I'm trying to create that whole inside of a deviled egg
11:41as our dressing.
11:43So I'm gonna go ahead and chop up the whites.
11:45You can just kinda karate chop these.
11:50We're gonna mash up the egg yolks,
11:52and then just stir in some mayonnaise.
11:55Oh, I forgot something.
11:58I gotta go take a field trip.
11:59Gotta get some apple cider vinegar.
12:00This is what my mom puts in it
12:02because it adds the little kick,
12:05but also like a hint of sweetness.
12:10Just a little bit, just like a splash.
12:12Start there.
12:13This is the deviled egg potato salad.
12:15So in our deviled eggs, we use Dijon.
12:20All right, so there's your dressing,
12:21and then we just toss everything into the bowl.
12:24All right, in go the potatoes.
12:27In go our whites, the celery, and the red onion.
12:32And I forgot.
12:40She's got it, she's got it.
12:43Couple of those.
12:45See, that's the southern potato salad that everybody likes.
12:49I like when the potatoes get mashed up in there
12:51just a little bit.
12:52Makes it so creamy.
12:54Okay, let me see how I'm doing.
12:59It's weird how much it tastes like a deviled egg.
13:01Just gonna go on in with the rest of the whites.
13:04And then I do need a little more salt
13:06and a little more pepper.
13:08I have to serve this up a classic way
13:10because no one can tell this is a deviled egg
13:12until it has one thing on top.
13:14Can you guess what it is?
13:16That's the ingredient.
13:17You know when you see that sprinkled on top
13:20of a deviled egg or a potato salad, that it's finished.
13:24That is good looking.
13:26And to be honest, it's really an easier way
13:29to serve deviled eggs to a crowd
13:31versus having to have them and fill each one
13:34and make each one look pretty
13:35and keep them from rolling over in the car.
13:39I'm just gonna take one spoonful from the big serving bowl
13:42because it's my kitchen.
13:47Mm.
13:49That might be the best classic southern potato salad
13:55I've ever made.
13:57I started out by telling you that everyone needs
13:59a good potato salad recipe and after this video,
14:02I've given you three.
14:03So you have no excuse not to add one of these to your file.
14:06Which one it will be, I don't know.
14:08That's gonna be a tough decision.
14:14That's a wrap.
14:15Tater, give me a tater.
14:17What does that mean?
14:18You don't know what a tater means?
14:19No.
14:19Yeah, give me a tater.
14:20That's that.
14:21Knuckles?
14:22It's like a high five, but give me a tater.
14:24Fist bump?
14:25It's called a tater.
14:27Is this like a boomer thing?
14:29Don't look, y'all.