Burnt Toast

If you like this show, head right on over to the Play Me a Recipe show page for more episodes; we play new recipes each Friday. On Play Me a Recipe, 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.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 2:32) before starting the episode.Southern Potato Salad5 pounds Russet potatoes, cleaned, peeled, and cut to 1/2-inch cubes32 ounces (4 cups) low-sodium chicken stock2 tablespoons plus 1 1/2 teaspoons kosher salt, divided1 dried bay leaf5 hard-boiled eggs (4 peeled, diced, and chilled; 1 sliced, for garnish)2 medium stalks celery, finely chopped1 cup sweet relish1/3 cup yellow mustard2 tablespoons hot sauce1 1/2 teaspoons garlic powder1 1/2 teaspoons onion powder1