Just binge-watched your whole freeze dryer playlist...your intro & videos help soothe my soul (I'm pretty nervous about what is coming up in the US). I just thank you & Jim for sharing!
Me too, but I do all 3 planes of the egg using only the egg slicer. You have to carefully hold the egg together on the 3rd plane, but it is fast and comes out in consistent pieces.
I used to go through all that, until I realized using the instant pot is a game changer. Peel, dice potatoes, add them and your eggs to the strainer basket, add about 1.5 cups water, cook for 4-5 minutes, quick release. Cool eggs in cold water as usual, then mix it all together. My recipe is very similar to yours.
Prof Pam⚘️ Happy Mother's day tomorrow....I imagine your adult children/ g / children-- called themselves Blessed to have you as mom/ friend/ grandma... Thank you Prof Jim for Always Great video... Always #teamcantrell ❤
I have terrible eczema on my hands, so for processing veggies I use a french fry cutter. If you slice the potato into thick slices and put the slices thru the cutter you get small diced potatoes. It works for onion, celery, whatever.
I also prefer chunky potato 🥔 salad, but will eat whichever is served 😋. My grandmother always used sweet pickle relish in potato, egg 🥚, tuna,etc salads so that's how I make mine. If you want to add a flavor explosion, try adding chopped crispy bacon 🥓. I don't know if it would freeze-dry because of the fat, but you could add it when serving. I discovered this one night in the hospital cafeteria ... I had worked days and had not eaten since lunch, so at 1 a.m. (I agreed to work an extra half a shift due to call ins and extra busy ER) anything sounded good. Greasy burger and potato salad it was! I usually add some real bacon pieces, but prefer the bigger pieces of fresh. Thanks for the comparisons and the willingness to change your recipe more to Jim's liking.
Pam I think you should check out the Vidalia Chop Wizard to help with uniform chopping/dicing. I used to scoff at the idea of gadgets like that but they really help me when doing large batches of chopping like canning vegetable soup and I think the large dicing grid would be helpful for cutting up your potatoes. I also love using the small grid to dice peppers when I make pepper jelly, they're WAY more uniform than I'd be able to accomplish manually. I did break one once but they're only 20 dollars so I don't really worry about that haha
There is a square potato, onion and tomato slicer. It works for raw or cooked. I've used them in commercial kitchens. The device works to cube the items, I slice my potatoes into 1/4 to 1/2 inch slices and put them into the slicer and they turn into perfect cubes. The device is also used to make french fries.
Watching your video 7:48 made me hungry for potato salad. I'm adding dill relish to my recipe. I like it. My sister makes her potato salad like mashed potatoes. I don't. I use my egg slicer to chop my eggs.If you peel and cut the potatoes in bite size pieces, it only takes 15 minutes to cook the potatoes.
Just slice egg, pick it up, turn sideways, chop again, done. We use celery seed no chopped celery & a tsp of sugar. I need to make some now, looks good. 👍
Hello, i saw you rehydrate this when Jim and you went to watch the sunset. I kept looking for the video but was looking on Rose Red Homestead. Now that i have found it i am so excited.
Happy Mother’s Day!! I love your blouse. Thank you for the potato salad recipe for the freeze dryer. My husband has a work trip coming up. I am hoping to make him some travel meals similar to what you have done.
You can slice your eggs on all 3 planes using the slicer. Make your first slice then turn the egg a quarter turn and slice again. The 3 rd slice is a little challenging but can be done.
Hope you have a nice mothers day.. To speed up the chopping game!! use a vegetable chopper with a Chris cross blade to make small dice in the potatoes.. DICE THE POTATOES RAW AND THEN COOK TO TASTE.. I cut the peeled potato in half length ways. .May be that will help.. CELERY should also chop into dice using this method. .See what you think Pam!! Kindness your way Lochness Scottish Highlands..
Early Happy Mothers' Day Pam! Your potato salad sounds great, I cook family recipies like you do..til it looks right or tastes right. My Grandmother taught me to cook like that, about 50 +yrs ago...blessings.
I keep seeing different people baking the eggs in a muffin tins over water to help reduce the peeling of the eggs. For the purpose of making potato salad. I haven't tried it myself but I have seen a lot of different people posting this method. I suppose it would be like poaching to a hard yolk.
Maybe get better texture by freeze drying the solid ingredients separately. Then mix the dressing with the relish to add after reconstitution at time of use.
I have come across a fool proof method for boiling eggs. eggs must be at room temperature bring water to a boil put in the eggs when water come back to boil, not a rolling boil, and cook 14 minutes then drain and fill pan with cold water let cool in pan 5 minutes then peel eggs. when I use my egg slicer. I slice my egg the turn it 180 degrees and slice again.
Have you tested (canning, dehydrating, freeze-drying) different types of potatoes (with/without skin on) like starchy potatoes (i.e.Russets), medium starchy (i.e. Yukon Golds), waxy (i.e. New or Reds) ?
I tried potato salad a few months ago and it felt oily after it had dried for about 3 days. I thought it was the mayo and chalked it up as a food that couldn't be freeze dried. Did you have any of the oily feeling when yours was done? Maybe I used too much mayuo and should try it again. What are your thoughts?
Egg yolks can also give that feeling. You could try weighing your trays when you think it is done, then put them in for another 2 hours and weigh them again. If they weigh the same or very close to the same, then the moisture is pretty much gone and they are good to eat. We have had no trouble either with the mayo or the eggs.
I have been watching many videos. I truly enjoy yours. I keep hearing not to use oils or fats. However the potato salad has a good amount of mayo. Any issues with this? Also I see cheese being freeze dried... which also has fat in it. I am looking to freeze dry for only 1-3 years.
Cheese fds wonderfully - I use a recipe from John with Bibs to make a mock mayo with cream cheese that is fabulous and fds very well also - might want to try Rose Red's awesome potato salad with this in a small amount and see if you like it - we LOVE it!!!
I just got my freeze dryer and my first 2 batches are asparagus. Just now rehydrated some…. Too tough. I do like them as a crunchy snack (not rehydrated). Also someone suggested to powder it for cream of asparagus soup.
I use sour cream in my freeze dried potato salad I have trouble with using mayonnaise in anything I freeze dry. Too much oil. Also with cutting the eggs and potatoes you can save on knife cuts, by just slicing the eggs or potato and then rotate it and use the slicer again until you have the size you want.
Are you at all concerned about the fat content of freeze dried potato/egg salad? I freeze dried guacamole last year and by month 8 it had turned rancid from the fat.
What about the fat in the mayonnaise? I have made it before but substituted yogurt for the mayo because of the fat. Unfortunately, potato salad with yogurt is not a go in our house LOL
I don't know how you are doing that, you can't freeze dry Mayonnaise, It's mostly oil, oil doesn't freeze, I think you would be wise to add a disclaimer to your video that you are just sharing your potato salad recipe.
Just binge-watched your whole freeze dryer playlist...your intro & videos help soothe my soul (I'm pretty nervous about what is coming up in the US). I just thank you & Jim for sharing!
We use the egg slicer, slice egg then pull egg out rotate 90 degrees, slice again. You then have chopped eggs
I was going to suggest the same thing, we do that too. 😊
That's how I do it too!
I do the same thing, too.
Thank you All!
Me too, but I do all 3 planes of the egg using only the egg slicer. You have to carefully hold the egg together on the 3rd plane, but it is fast and comes out in consistent pieces.
I used to go through all that, until I realized using the instant pot is a game changer. Peel, dice potatoes, add them and your eggs to the strainer basket, add about 1.5 cups water, cook for 4-5 minutes, quick release. Cool eggs in cold water as usual, then mix it all together. My recipe is very similar to yours.
Great idea! Thanks.
Prof Pam⚘️
Happy Mother's day tomorrow....I imagine your adult children/ g / children-- called themselves Blessed to have you as mom/ friend/ grandma...
Thank you Prof Jim for Always Great video...
Always #teamcantrell ❤
I have terrible eczema on my hands, so for processing veggies I use a french fry cutter. If you slice the potato into thick slices and put the slices thru the cutter you get small diced potatoes. It works for onion, celery, whatever.
I also prefer chunky potato 🥔 salad, but will eat whichever is served 😋.
My grandmother always used sweet pickle relish in potato, egg 🥚, tuna,etc salads so that's how I make mine.
If you want to add a flavor explosion, try adding chopped crispy bacon 🥓. I don't know if it would freeze-dry because of the fat, but you could add it when serving. I discovered this one night in the hospital cafeteria ... I had worked days and had not eaten since lunch, so at 1 a.m. (I agreed to work an extra half a shift due to call ins and extra busy ER) anything sounded good. Greasy burger and potato salad it was! I usually add some real bacon pieces, but prefer the bigger pieces of fresh.
Thanks for the comparisons and the willingness to change your recipe more to Jim's liking.
Thanks for sharing!!!
Pam I think you should check out the Vidalia Chop Wizard to help with uniform chopping/dicing. I used to scoff at the idea of gadgets like that but they really help me when doing large batches of chopping like canning vegetable soup and I think the large dicing grid would be helpful for cutting up your potatoes. I also love using the small grid to dice peppers when I make pepper jelly, they're WAY more uniform than I'd be able to accomplish manually. I did break one once but they're only 20 dollars so I don't really worry about that haha
I have heard that is a good one!
There is a square potato, onion and tomato slicer. It works for raw or cooked. I've used them in commercial kitchens. The device works to cube the items, I slice my potatoes into 1/4 to 1/2 inch slices and put them into the slicer and they turn into perfect cubes. The device is also used to make french fries.
Thanks for sharing.
Watching your video 7:48 made me hungry for potato salad. I'm adding dill relish to my recipe. I like it. My sister makes her potato salad like mashed potatoes. I don't. I use my egg slicer to chop my eggs.If you peel and cut the potatoes in bite size pieces, it only takes 15 minutes to cook the potatoes.
Just slice egg, pick it up, turn sideways, chop again, done. We use celery seed no chopped celery & a tsp of sugar. I need to make some now, looks good. 👍
Thanks.
Hello, i saw you rehydrate this when Jim and you went to watch the sunset. I kept looking for the video but was looking on Rose Red Homestead. Now that i have found it i am so excited.
I am so happy seeing you use real mayo! I had seen another UA-camr using mayo. So many negatives on fd mayo❤
Happy Mother’s Day!! I love your blouse. Thank you for the potato salad recipe for the freeze dryer. My husband has a work trip coming up. I am hoping to make him some travel meals similar to what you have done.
Thank you.
Looks fabulous, much like my mothers and I make mine like hers..I use the pickle juice for the tang..
I love that taste, too!
Great idea! Just retired and will be adding this to our own trail pantry. Thanks for so much great content and friendly advice.
Tip - cut the eggs in quarters, holding them together, before you put it into the egg slicer. Then slice with egg slicer. Done.
Thanks for the tip.
You can slice your eggs on all 3 planes using the slicer. Make your first slice then turn the egg a quarter turn and slice again. The 3 rd slice is a little challenging but can be done.
That’s how I do mine for egg salad. I love the perfect little dices!
Thankyou for sharing youre family potato salad recipe Pam. I am going to give it a try. it looks delicious.
Hope you like it as much as we do!
Thank you for the freeze drying videos. I’m waiting on my freeze dryer to arrive in a couple of weeks and I find your videos very informative.
How exciting for you! I hope you have so much fun and success with your new machine!
Hope you have a nice mothers day.. To speed up the chopping game!! use a vegetable chopper with a Chris cross blade to make small dice in the potatoes.. DICE THE POTATOES RAW AND THEN COOK TO TASTE.. I cut the peeled potato in half length ways. .May be that will help.. CELERY should also chop into dice using this method. .See what you think Pam!! Kindness your way Lochness Scottish Highlands..
Thanks for the tip!
Ah - thank you!
You are welcome.
Early Happy Mothers' Day Pam! Your potato salad sounds great, I cook family recipies like you do..til it looks right or tastes right. My Grandmother taught me to cook like that, about 50 +yrs ago...blessings.
Thank you!
Thx for doing this, filming it and sharing it with us.
You are very welcome.
good stuff, thanks for sharing
Thanks for watching!
I keep seeing different people baking the eggs in a muffin tins over water to help reduce the peeling of the eggs. For the purpose of making potato salad. I haven't tried it myself but I have seen a lot of different people posting this method. I suppose it would be like poaching to a hard yolk.
Got to tell my daughter about this,thanks
Maybe get better texture by freeze drying the solid ingredients separately. Then mix the dressing with the relish to add after reconstitution at time of use.
That is a good idea! Thanks.
@@trailgrazers3690 I thought you couldn’t freeze dry mayonnaise
I mashed my potatoes a few times when potatoes were overcooked. It wasn’t terrible
Thanks.
Can you please show us the potato salad reconstituted?
It was shown in the video.
How did the mayo reconstitute? I'd love to do this, wouldn't macaroni salad be great too? Just wondering if the mayo was still creamy.
It did just fine, surprisingly. We served it to John and Cindy (sister) when we camped together earlier this week and they loved it.
How are you freeze drying mayonnaise?
I have come across a fool proof method for boiling eggs.
eggs must be at room temperature
bring water to a boil
put in the eggs
when water come back to boil, not a rolling boil, and cook 14 minutes
then drain and fill pan with cold water
let cool in pan 5 minutes
then peel eggs.
when I use my egg slicer. I slice my egg the turn it 180 degrees and slice again.
Have you tested (canning, dehydrating, freeze-drying) different types of potatoes (with/without skin on) like starchy potatoes (i.e.Russets), medium starchy (i.e. Yukon Golds), waxy (i.e. New or Reds) ?
Canning root veggies with skins on is not recommended, so I do not do that. I have canned russets and golds and they do fine.
Great demo! May I ask what type of potatoes you use?
Hi Mary. We got a 10# bag of russet potatoes from the store, which is what I usually use in my potato salad.
@@trailgrazers3690 Thanks!
I tried potato salad a few months ago and it felt oily after it had dried for about 3 days. I thought it was the mayo and chalked it up as a food that couldn't be freeze dried. Did you have any of the oily feeling when yours was done? Maybe I used too much mayuo and should try it again. What are your thoughts?
Egg yolks can also give that feeling. You could try weighing your trays when you think it is done, then put them in for another 2 hours and weigh them again. If they weigh the same or very close to the same, then the moisture is pretty much gone and they are good to eat. We have had no trouble either with the mayo or the eggs.
I have been watching many videos. I truly enjoy yours. I keep hearing not to use oils or fats. However the potato salad has a good amount of mayo. Any issues with this? Also I see cheese being freeze dried... which also has fat in it. I am looking to freeze dry for only 1-3 years.
Cheese fds wonderfully - I use a recipe from John with Bibs to make a mock mayo with cream cheese that is fabulous and fds very well also - might want to try Rose Red's awesome potato salad with this in a small amount and see if you like it - we LOVE it!!!
I have searched Rose Red Homestead on Amazon, and nothing ever comes up. What is your Amazon Store called?
It is not on Amazon. It is on our RoseRed website roseredhomestead.com/amazon-store
Could l use my dehydrator to do this Pam? Without putting the Mayo in till l rehydrate and use it.
Possibly. Yes add the mayo later. You might want to try a very small amount first to see how it rehydrates.
Hi from iowa! Have you ever freeze dried asparagus?
I just got my freeze dryer and my first 2 batches are asparagus. Just now rehydrated some…. Too tough. I do like them as a crunchy snack (not rehydrated). Also someone suggested to powder it for cream of asparagus soup.
@@annsmith8343you can blanch it for 3 minutes and it should be okay.
I use sour cream in my freeze dried potato salad I have trouble with using mayonnaise in anything I freeze dry. Too much oil. Also with cutting the eggs and potatoes you can save on knife cuts, by just slicing the eggs or potato and then rotate it and use the slicer again until you have the size you want.
Thanks for the tips.
Are you at all concerned about the fat content of freeze dried potato/egg salad? I freeze dried guacamole last year and by month 8 it had turned rancid from the fat.
What about the fat in the mayonnaise? I have made it before but substituted yogurt for the mayo because of the fat. Unfortunately, potato salad with yogurt is not a go in our house LOL
Shelf life for our first batch of FD potato salad with mayo is now over a year and going strong. We just ate some last week and it still tastes great.
@@trailgrazers3690 I was looking through the comments specifically for this answer. Thanks!
I'm just trying to get past the fact that you have planned power outages. Is that normal?? I've never heard of that.
We get them in California, Nevada and Utah when they are working on the grid.
I don't know how you are doing that, you can't freeze dry Mayonnaise, It's mostly oil, oil doesn't freeze, I think you would be wise to add a disclaimer to your video that you are just sharing your potato salad recipe.