This Family Recipe is a Century Old | German Potato Salad
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- Опубліковано 14 тра 2024
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INGREDIENTS
• 1.4kg Yukon gold potatoes, sliced
• 6 slices of thick cut bacon, cut into lardons
• 1 onion, chopped
• 80mL apple cider vinegar
• 80mL water
• 50g granulated sugar
• 15mL stone ground mustard
• 15mL corn starch and 60mL water whisked into a slurry
INSTRUCTIONS
1. Add the potatoes to a large pot and cover with water by about an inch. Bring to a boil and cook until the potatoes are just starting to get tender, 5-10 minutes. Drain, run under cool water to stop the cooking, and set aside.
2. While the potatoes boil, add the bacon to a cold dutch oven. Now set the dutch oven on the stove over low heat. Cook until the bacon is crisp and all the fat has rendered, approximately 30 minutes.
3. Remove the cooked bacon with a slotted spoon, leaving the fat in the dutch oven. Reserve the fried bacon. Add the onion and continue cooking over low heat until the onions turn golden brown, 15-20 minutes.
4. Once the onions have browned, add the vinegar, water, and sugar. Whisk until the sugar is fully dissolved. Be careful! The liquids will cause a great deal of splattering in the dutch oven.
5. Whisk in the mustard.
6. Add the cornstarch slurry and whisk to combine. Continue cooking, brining up to a boil, until the sauce has slightly thickened.
7. Add the potatoes in batches, turning in the sauce to coat with each addition. Continue cooking until the potatoes are heated through and tender.
8. Remove from heat, top with the bacon, and serve.
00:00 - Intro
01:01 - Ingredients
01:28 - Prep
02:25 - Cooking
05:29 - Garnish, Serve, and Taste
06:54 - Credits - Розваги
Thank you for this great recipe! Having spent most of my decades old life in WI, I know that it is rooted heavily in German immigrants. So, your recipe definitely comes from an authentic, traditional source! Thank you for mentioning the few, minor items that you changed. Your Great Grandma would be happy for your creativity. The recipe is delicious! Brings back many memories. Any more of Great Grandma's recipes??? Your way of presenting the recipe, as well was outstanding! Thank you!
Hi PK, I know this video is old but I have made this recipe twice now. My family has enjoyed it both times. Thank you.
Awesome! My oma makes it pretty much the same way. Only difference is she would cook the potatoes whole and slice after! Love this recipe
Great video! I love this potato salad. I tried adding parsley and just a pinch of herbes de Provence at the end and it works well. Great recipe
This is how I do it, with round slices, but I use more fat, and only starch from the potato. This is a cold weather dish, served hot. Mom’s side was all german women, so this was served frequently. Not a salad, but the entre!
Savory is the word …🤤🤤🤤
I’m making it right now 😊
This looks very similar to my grandmothers. I have never been the one to cook this, but am excited to give it a try tonight.
I've made German potato salad for years. I usually use red wine vinegar and cut down on the sugar.
Im German and ive never know bacon to be in potato salad, must be and American-German recipe
I made german potato salad and it is so good.
This is what I've been looking for! I was particularly looking for the stone ground mustard. I suppose one can add whatever they fancy to this, moving away from the traditional recipe, but using the basic method. Green peas might be a nice addition. Scallions. I wonder if this could be made with summer sausage instead of bacon, ensuring that the onions are cooked in bacon fat reserved in the fridge, for flavour? Anyway, thanks for this! I'll give it a try.
Lost me when you removed most of the bacon fat. I use a cornstarch slurry often for thickening broths and in stir fry sauces, but never as a substitute for flavorful fat.
Also, I find that deglazing works much better at a higher heat setting.
But thanks for sharing your cooking!
Also, well prepared video!
Exactly! Will definitely be adding more of the bacon fat. Golden liquid of the gods!
I just mash a little bit of tater for that same result ❤ keep that bacon grease too crazy man
Fat=Flava 😁
did you forget the chopped flatleaf parsley?
Where in Wisconsin is your family. Sounds like my family and I’m wondering if it’s a crazy coincidence I found this recipe.
PICKELS?
Wow! New sub here! I recently made a Chicken Salad on my page too and *your dish looks amazing!* Hope to stay connected my fellow chef! 😀
Thank you, I will
Where's the beef stock??
You have any idea what a drag it would be if we had no grand parents or great grand parents?
Excellent recipe…thanks! One thing though-mL and KGs? Vast majority of American audience are using ounces and cups. Just sayin.
Just convert lmao. You make it sound like Americans are idiots and can't so something that simple 😂
my moms recipe
It‘s very interesting that this old german recipe only survived in the US and not in Germany 😎!! Nobody knows it here!! Many greetings from Berlin, Germany 🇩🇪❣️
Sorry. Sounds good. Can't get past the metric system.
The metric ruins everything. He lives in the states, yet mentions metric for measuring. May as well speak Greek lol. Now I have to research the measurements and convert it to something I actually understand.
@@a3sully ain't that the truth.
Cooktastic measurement virtue signaling.
In 1960 they started teaching metric in US schools. Some folks can’t be bothered, but it is nothing new. It’s just that 9/10 modern people aren’t forced to do much math.
@@gregquinn6827 yeh..they tried to force feed us that chit back in the day. Easier to push that on a docile
society but harder to beat that into a hard-won, maverick independent society like the US.
So A centrury old recipe, you changed. No longer the same.