This Family Recipe is a Century Old | German Potato Salad

Video Description

Support the Channel with Patreon ► https://www.patreon.com/breakfastforpancakes Twitter ► https://twitter.com/B4Pancakes Instagram ► https://www.instagram.com/pk.sullivan/ 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