Classic Potato Salad - Recipe Video

You are entering Carb Heaven, please take a seat at my celestial table! Summer is here and it's time for a picnic or patio party cold Potato Salad! You know you want to serve it with your next backyard barbeque.

Nothing better than a creamy cool side with your hot grilled burger, whether it's a veggie one or a beefy one.

Potatoes are the cheapest vegetable. I get mine at my local Latin Market, Superior Grocers,  or 99c only Stores.

I like a little crunch in my Potato Salad, so there is chopped celery and onion. And these are cheap ingredients, too!

I like a rich Potato Salad with the addition of boiled eggs and a lot of real mayo. It's up to you how many eggs and the amount of mayo you like.

And Vegan Potato Salad can be had by leaving out the eggs and substituting vegan mayo.

You can get budge condiments like mustard and pickle relish at a regular grocery or Dollar Tree.

Of course, you can keep the Potato Salad vegan and use a mayo substitute and leave out the eggs.

This recipe comes together quite easily. Just boil the potatoes for an hour and the eggs for 10 minutes. Let them cool down then chop, chop, chop.

I peel my potatoes, but you can leave some skin on for a rustic version -- okay a lazy version!

I use about 5 large Russet potatoes on sale, but you can use more expensive Red or White potatoes, too.

My Mom makes a creamy Cajun Potato Salad that is more like mashed potatoes. I like her version too, and you can see it by clicking here.

Spring and summertime are when I pull out my yummy homemade Potato Salad. I'll make it several times for sure, and for the 4 of July too!

Potato Salad - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 4 or 5 russet potatoes - large. Roughly mashed or cubed.
• 4 eggs - I used medium size. Okay to use less.
• 1/2 chopped onion - I like a finely chopped onion. 
• 1 stalk celery -  chopped.
• 3/4 cup mayo - add more or less to suit your tastes.
• 1 tablespoons mustard - any type, I used brown mustard.
• 2 tablespoons pickle relish - sweet or regular.
• Salt and pepper to taste.

Directions
Start by rinsing potatoes and add to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.

Remove and allow to cool down for 5 or 10 minutes. When they are cool enough peel them. Potatoes are easier to peel when cooked.

Roughly break them apart into bite-sized pieces. Add to a large bowl.

You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.

Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. Just my preference.

Now time to bring it all together in a large bowl. Add chopped veggies and egg.

Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard and 3/4 cup of mayo.

Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo and stop when you like it!

Finally, add a little salt and pepper. Again, taste and adjust to your liking.

Mix well, cover and refrigerate until ready to serve.

I've made a Potato Salad without celery and pickle relish, so you can adapt my recipe to the ingredients you can afford, or have on hand.

Mom's Best Cajun Potato Salad

Mom is back in the Chintzy kitchen with her delish Cajun Potato Salad recipe video - I say mashed potatoes, she says not....hmmm, there could be potato peels flying and a rumble in the scullery because of a few choice words.

This is one delish side dish however you describe it. My Mom recently visited the cheap$kate kitchen in Los Angeles and whipped up a luscious Cajun Potato Salad for your viewing pleasure.

And boy is Mom as feisty as ever. Just watch our repartee as I tease her about the recipe. Will there be trouble brewing? Well, I won't spill the beans here, you'll have to watch the video to see if I get my just desserts!

And my niece, Maranda, makes an appearance half way through the recipe video to mash things up. Maranda is a recent arrival to Los Angeles and is a welcome addition to my cheap$kate cooking staff (plus, she's some delish eye candy, too boot). When Mom is in the kitchen, everyone is welcome to come and taste her recipes - the more the merrier, I say.

Mom & Maranda in the Cheap$kate Château

So what is a Cajun Potato Salad? Just Google the name (Cajun or Creole Potato Salad) and you will see different versions - most are made using cooked, but chunky, potatoes. My Mom cooks up a "mashed potatoes" version.

Mom uses red potatoes for her recipe, but you can use white or regular russet potatoes, too. Any potato you use is tasty and cheap, so go for it.

The other ingredients are standard for typical potato salads, mainly: mayo, mustard, pickle relish and some seasonings - for a Cajun Potato Salad you want to add a sprinkle of Creole Seasoning. I bet you have seen these containers in your grocery store spice rack, too. It's okay to use any cheap brand you find.

 I get my condiments for pocket change from my local 99c only Store and Dollar Tree.

You can mix in lite, vegan or regular mayo - use regular mustard or Dijon. Pickle relish is cheap enough. Adjust any ingredient amount to suit yourself, or your fellow diners taste buds.

Click on any photo to see larger.

This recipe travels well for a picnic. Refrigerate like any potato salad. I like to sprinkle Creole Seasoning on the top for a colorful party presentation.

Packed for a BBQ patio party.

Mom's Cajun Potato Salad goes with any of my Cajun family recipes (click on the name,) including:Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy.

 Cajun Potato Salad & Seafood Gumbo

Mom's Cajun Potato Salad goes with any backyard BBQ menu. And if you have a pot luck party to attend then bring a chilled bowl of it.

So check out my latest recipe video below. When Mom is in the house, get ready to be well-fed!

Mom's Cajun Potato Salad - VIDEO

Play it here, video runs 6 minutes, 27 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients

• 4-5 red potatoes - peeled and roughly chopped. Okay to use white or russet potatoes.
• 2 tablespoons mayo - or a vegan substitute. Add more mayo or less to meet your taste.
• 1 tablespoon mustard - any type, including Dijon. Again adjust amount to your taste.
• 1 tablespoon pickle relish - okay to add a couple chopped slices of pickle.
• Water to boil potatoes - reserve some liquid for mashing of potatoes - if necessary.
• Cajun or Creole Seasonings - optional. Just a dash or 1/4 teaspoon.
• Salt and pepper to taste.

Directions
This recipe is similar to regular potato salad, just cook the potatoes until soft enough for mashing. And adjust ingredient amounts to suit your taste. If you like a lot of mayo in your potato salad then add extra. Add more mustard, or even leave it out.

Start by getting a pot of water to boil. Wash potatoes and peel. Roughly chop peeled potatoes.

Click on any photo to see larger.

Add to boiling water. Low boil for about 20-30 minutes, until potatoes are fork tender. Since potatoes are mashed, you can't overcook them.

You can boil unpeeled potatoes whole or just halved, and pull off skin after they are soft and cooled down. There is less potato waste when you peel potatoes after they are boiled.

 Peeling a Boiled Potato

Drain potatoes when done, but be sure to reserve a cup or two of liquid. You can add some of the liquid, a tablespoon at a time, once potatoes are mashed, until desired creaminess is reached.

Next add drained potatoes to a bowl and mash with a potato masher or fork. Add a tablespoon or two of reserved liquid if necessary.

Now mix in all the other ingredients. Mom added 2 heaping tablespoons of mayo, a tablespoon of regular mustard and pickle relish. Add more or less of the wet ingredients to suit your flavor profile.

Season Mom's Cajun Potato Salad with salt, pepper and Cajun (or Creole) Seasoning.

Stir ingredients until smooth. Taste and add any extra ingredient amounts. That's it. Store Mom's Cajun Potato Salad covered in refrigerator until ready to serve.

This recipe travels well for a picnic, and goes with any of my Cajun family recipes (click on any name,) including: Gumbo, Shrimp & Grits, Muffaletta Sandwich, Vegetarian Red Beans and Rice, Jambalaya, Blackened Fish, Crawfish Etouffee, Black-eyed Peas, Pecan-crusted Fish & Spinach Salad, and an Alligator Po'Boy. If you have a backyard BBQ planned, or a pot luck party to attend, then bring a bowl of Mom's Cajun Potato Salad.

Hindsight
Mom's Cajun Potato Salad is mashed, but you can do a "chunky" version sometime. Just don't boil the potatoes to mush - leave them a little firm by shortening the boiling time. The potato chunks only need to be fork tender - roughly chop potatoes. It's okay to leave some potato skin on.

For "mashed" Potato Salad you should peel the potatoes. And adjust the wet ingredients to suit your, or any guests, tastes. If you don't have Creole Seasoning, then leave it out.

If you want a little crunchy veggie texture, then add a half cup each of fine chopped onion and/or celery.

Recipes from the Man Cave - Manifesto

In my Man Cave I control the TV remote, in my Man Cave the kitchen is cluttered, and finally, in my Man Cave I do the cooking -- my way. Read on for the rest of my Man Cave Cuisine Manifesto.

Of course, women are welcome, just don't touch anything. I mean, everything is in it's place, no matter how disorganized it may appear. Us guys have our own way of finding stuff. When we use something, we just drop it when done, that way it will be there next time we need it!

When my wife enters the Man Cave she must leave her diet recipes behind in the cupboard. Man Cave Cuisine is not for the faint of palate. Arteries may attract plaque because many entrees are deep fried. When I cook chicken, the skin will be left on. If a beef steak is ribbed in fat, it will not be trimmed off. I will cook with lots of butter, too. (But don't worry, I often come out and make healthy cuisine... for my wife.)

Fried Chicken

Kitchen utensils are kept to a minimum. A set of measuring spoons is not necessary, as long as I have regular cutlery like a teaspoon and a tablespoon. A stained coffee cup is my measuring goblet for large ingredient amounts. There is always beer in the refrigerator. And a kitchen towel may do double duty for working on cars.

Once settled in my Man Cave the only time I will leave is to turn a burger on the patio grill. When food falls to the floor, it will be picked up and brushed off. Expiration dates stamped on packages of food in the refrigerator are no longer enforced - it will keep as long as it doesn't smell.

Now what comprises Man Cave Cuisine? Meat and potatoes mainly. They are sauteed, roasted or grilled. BBQ Pulled Pork, Ribs, Carnitas, Carne Asada and Fried Chicken are some meaty Man Cave specialties.

BBQ Pulled Pork Sandwich

Beans make a frequent appearance, too and they are best cooked with beef or bacon. Of course it's easy enough to make vegetarian versions. Get your legume on with Texas-style Pinto Beans (topping with Frito Chips optional,) Soul Food-style Black-eyed Peas, Homemade Chili Beans, Cajun Red Beans & Rice, Mexican Charro Beans, and Beanie Weenies.

Bacon is considered a food group. You won't find many desserts. If you see the color green it will likely be a dried herb or a veggie that's cooked for hours, like:

 Homemade Collard Greens with Bacon.

All International cuisines are welcome in my Man Cave kitchen, especially Latin and Italian recipes: Meatball Sub and Pasta alla Carbonara, check; Cuban-style Roast Pork with Black Beans and Fried Plantains, double check!

Cuban-style Roast Pork

Actually, Man Cave Cuisine is for everybody, when taken in moderation. Anyone can make it, too - as qualifiers, the ingredients list and preparation is uncomplicated. You don't need to be in a Man Cave kitchen to follow my recipe directions, either.

So do check back for my new recipe series, direct from my messy and underlit Man Cave.

Grilled Russet and Sweet Potatoes

This is my favorite patio BBQ meal. I have a cheapie gas grill and it cooks burgers and grilled potatoes perfectly. I've done it enough and figured out the timing - start the potatoes first and when they are done on one side, I flip them, then add the BBQ sauce slattered hamburger patty.

I like my burger medium rare, so the potatoes need to begin cooking first. And should they finish early, then I just move them to a cooler part of the grill, until the hamburger is done. If you like your burger well done, then the potatoes only need a minute head start.

I usually grill cheap russet potatoes. They are easier to work with and char slower. Lately, I've been grilling sweet potatoes. They have more sugar so you have to check on them more often, as they will burn and blacken quicker. Well, I like the mix of soft sweet interior and charred smokey skin of the sweet potato.

And if your burger is done right and still juicy, then there is nothing better than using fries to sop up the meat juices after each burger bite.

And when grilling them I use the burger juices. I flip the burger to a different part of the grill and place some cooking potato slices on the greasy and flavorful used burger wet spot.

Potatoes are cheap. I've made grilled potatoes using russet, white and rose, yam and sweet potato. I simply season them with salt and pepper and sometimes a Cajun seasoned salt.

So, during this summer grilling season, make sure to throw on a few thick potato slices alongside your favorite slab of barbequing protein. They are a delicious combination.

Ingredients (about 2-4 servings)

• 2 potatoes - I only peel the yam or sweet potato. Slice potatoes one inch thick. You can slice into ovals or stick shapes.
• Salt and pepper to taste - I also use seasoned salt.
• Oil - optional. Some grill grates are sticky so lightly brushing potatoes with oil will make flipping slices easier. 

Directions
If you have a traditional BBQ grill then fire-up the charcoal or wood chips. If you have a gas grill like I do, then start it a minute before adding sliced potatoes.

Lightly wash or scrub potatoes. You can peel them or leave the skin on. I sometimes peel sweet potatoes and yams.

To speed up grilling microwave whole potatoes for about 2 minutes -- this is optional.

Slice the potatoes. I like them sliced to about one inch thick. You can slice them any way you like, into ovals or like matchsticks (but thicker.) This will give you more of a potato soft center. I like to use larger potato slices because it's easier to handle on the grill. You can always slice the bigger pieces when you serve them.

Lay out sliced potatoes and sprinkle on salt and pepper and/or seasoned salt. Lightly brush or drizzle with oil if necessary - I usually go without it. Sometimes I even add some fresh chopped herbs.

Add the sliced potatoes to the hot grill. Depending on the heat of your grill cook the potatoes until one side is charred. This is when I add my hamburger patty. (If you are grilling chicken, then start chicken and potatoes at the same time - as chicken usually takes longer to cook than a hamburger.)

*If you are cooking a burger with the potatoes then flip the burger to a different part of the grill and add the cooking potatoes on the greasy burger spot - for extra flavor.

Cook the other side of potatoes until charred. That's it. Cooking time will vary depending on the heat of your grill. With my gas grill on low it takes about 5 minutes for each side.

Sweet potatoes or yams have a high sugar content, so they will char black if left on the grill too long, so they need more babysitting - check on them after a couple of minutes.

Potatoes are done when tender on the inside. Try one out to test for doneness.