Play Me a Recipe: Meiko Temple makes Southern Potato Salad

<p><i>If you like this show, head right on over to the </i><a href="https://food52.pod.link/play-me-a-recipe.auto?pdst_key=ba2c4b157119471fa6506fa42f231f76&pdst_group=de86c27329114ada8db64110bad61dab&pdst_label=cYKZcEWh"><i>Play Me a Recipe</i></a><i> show page for more episodes; we play new recipes each Friday. </i></p><p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause and jump back if you need more time.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Meiko starts listing them at <a href="burnttoast.food52.com/episodes/meiko-and-the-dish-southern-potato-salad-recipe?t=2m32s">2:32</a>) before starting the episode.</p><p><a href="https://food52.com/recipes/84951-southern-potato-salad-recipe">Southern Potato Salad</a></p><ul><li>5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes</li><li>32 ounces (4 cups) low-sodium chicken stock</li><li>2 tablespoons plus 1 1/2 teaspoons kosher salt, divided</li><li>1 dried bay leaf</li><li>5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)</li><li>2 medium stalks celery, finely chopped</li><li>1 cup sweet relish</li><li>1/3 cup yellow mustard</li><li>2 tablespoons hot sauce</li><li>1 1/2 teaspoons garlic powder</li><li>1 1/2 teaspoons onion powder</li><li>1 1/2 teaspoons celery seed, plus more for garnish</li><li>1 1/2 teaspoons freshly ground black pepper</li><li>Paprika, for garnish</li><li>Thinly sliced green onion, for garnish</li></ul><ol><li>Place the cubed potatoes and chicken stock in a medium pot. If the potatoes aren’t fully submerged by the chicken broth, add enough cold water to cover the potatoes by an inch. Add 2 tablespoons of kosher salt and the bay leaf, and cover with a lid. Turn heat to high; once boiling, remove the lid, reduce the heat to medium