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November 13, 2021

Kardea makes her mom's coveted potato salad, which gets better the longer it sits, so it's the perfect make-ahead side dish for holidays or any time of year!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother's kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Momma Pat’s Potato Salad
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 50 min
Active: 35 min
Yield: 8 to 10 servings

Ingredients

3 pounds Russet potatoes (about 3 large potatoes), peeled and cut into 1-inch dice
Kosher salt
6 large eggs
1 green bell pepper, seeded and roughly chopped 
1/2 yellow onion, roughly chopped
2 ribs celery, roughly chopped 
1 cup mayonnaise 
1 tablespoon yellow mustard 
1 tablespoon sweet relish or sweet salad cubes 
2 teaspoons granulated sugar, plus more as needed 
1 tablespoon Miss Brown’s House Seasoning, plus more as needed, recipe follows
2 teaspoons roughly chopped flat-leaf parsley
Pinch sweet paprika, for garnish

Miss Brown’s House Seasoning:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika 
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper 

Directions

Put the potatoes to a large pot, add enough cold water to fully cover and season the water liberally with salt. Bring to a boil over high heat and cook until the potatoes are tender, about 15 minutes. Drain the potatoes, rinse with cool water and place in a large bowl to cool for at least 15 minutes.

Meanwhile, put the eggs in a medium saucepan and add enough cold water to fully cover. Bring to a boil over high heat and cook for 12 minutes. Transfer the eggs to an ice bath until cool enough to handle, about 3 minutes. Peel the eggs, roughly chop, transfer to a small bowl and set aside. Add the eggs to the potatoes.

Add the pepper, onion and celery to the bowl of a food processor and pulse until finely chopped. Transfer the mixture to the bowl with the potatoes. Add the eggs and set aside.

Whisk together the mayonnaise, mustard, sweet relish and sugar in a small bowl. Add the Miss Brown’s House Seasoning and whisk to combine. Add the seasoned mayonnaise to the potatoes and gently toss with a wooden spoon until coated. Taste and adjust the seasoning as desired. Transfer to a large serving bowl if desired. Sprinkle with the parsley and paprika. Serve immediately or chill in the fridge overnight.

Miss Brown’s House Seasoning:

Stir everything together in a small bowl. Keep in an airtight container. Makes 5 teaspoons.

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Kardea Brown's Momma Pat’s Potato Salad ​| Delicious Miss Brown | Food Network
youtube.com/watch?v=EeysXPpQACk

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