In this video, Betty shares the secrets of her “unbeatable” Homestyle Memorial Day Potato Salad. It’s a beautiful potato salad, which Betty has refined over the years, by incorporating little bits of knowledge that only come with many years of experience. Ingredients: 3 medium to large Idaho baking potatoes 1 tablespoon salt 3 eggs, boiled and chopped finely 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 cup chopped onion 2 tablespoons sweet pickle relish 1 cup mayonnaise 1 teaspoon prepared yellow mustard 1 tablespoon sweet pickle juice dash of ground black pepper sprinkling of paprika for top Fill a medium to large pot about halfway full of water. Add 1 tablespoon salt, and bring the water to a rolling boil. In the meantime, peel your 3 baking potatoes, and cut them in half horizontally and then vertically, making 4 equally-sized pieces of each one. When the water is boiling, carefully place the 12 chunks of potatoes into the boiling water. When they come back up to a boil, reduce the heat, and cook at a low boil for about 20 minutes, until tender when tested with a fork. Drain the water through a colander into the sink, and place the drained potato chunks in a large mixing bowl. Let the potatoes sit for about 20 minutes, and then start assembling your potato salad while the potato chunks are still warm. First, use a paring knife to cut the warm potato chunks into large cubes. Add 3 boiled, chopped eggs, 1/2 cup chopped …

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