Bachelor's Pantry #54: Chunky Rustic Potato Salad

Wes: We are going to make a quick and easy potato salad today. We are going to start off with diced red potatoes like this, and these have been refrigerated, sitting in some water, so they don't turn brown on you. If they don't sit in the water, the air is going to oxidize, and it's going to turn brown, just like apples do or anything like that. We have a pot of boiling water right here. We are going to add some of these potatoes to it. A good way to tell when your potatoes are done, when they are cubed like this, is, the water stops boiling when you pour them in, you want to throw a lid on it. When it comes back up to a boil, we let it boil for about a minute, two minutes more, and they should be perfect every time. Then we just take them out and straight them, and let them sit and cool down, and then we will get back to the rest of the recipe. They just came to a boil about two minutes. I just stick my finger in here, and you want it to be soft. Not mushy, we are not trying to get it mushy or anything like that. Pull these out of the water, dump them in the bowl like this. Now, don't throw these in your refrigerator to cool them down any faster, because what it's going to do is it's going to heat up the temperature in your refrigerator, and it's going to make everything else go bad, throw a bunch of steam in there. You don't want that. And that's it, there you have it. So we are going to cool these off and get the rest of our ingredients ready for the salad. Hank Da Tank: Hank Da Tank here. I am going to show you how to do a little potato salad. We have got little salt, pepper, little bit of mustard or whatever you have got, mayo, garlic salt. We got bell pepper, two different kinds, little bit of green beans, which we blanched off earlier. We got a little scallion here, green onion ready to go, the red wine vinegar, the potatoes, the most important part to any Irishman's meal. Put a little salt over the top, a little pepper. Take a little bit of this red wine vinegar. Again, be careful, you don't want to do too much, little bit of mayo. That's good stuff there. Little bit of mustard, just to give it a little zip. Bingo, bango! And then you want to start to fold in. You are going to come back and you are going to add more to this, and what we are starting to get here is the base of the salad now. I like mine to really stick together and bind together, so that's going to require a little bit more mayonnaise here. This is a really rustic and chunky potato salad, but that's all right. It's going to look great as we fold this in, so go ahead and polish these off, make sure you use all your product. You don't know what your food is going to taste like until you get in there and do it. You have got a nice little kick from the acidity. I am going to do a little bit more though, just to brighten it up. I think you can handle a little more garlic salt. Again, pouring from up top to watch it fall. Got to do the pepper. Use the rest of this here. Look at that, you got the peppers, you got the green beans. You got enough of the little dressing. Alright there, it's a hearty potato salad. Try it yourself.