How to Make Fried German Potato Salad
Now let’s go to the potatoes. Now the potatoes, let’s talk about this, I had them I here, I’d put them in cold pot of water, add a little bit of salt and when I’m cooking about three quarters in the way and (0:00:16.4) that’s really hot; you see in big bite, I burn my mouth all the time. I’m going to strain them, bring this up, shake them off, get that extra some water off in there, cause you want them to be dry when they get into that fat. Potatoes are dry enough that I can put them into the hot fat, terms that I love to use, you know, dropping the potatoes in the hot pot. Now, look at this, let’s see how much fat I’ve got, now this is a pretty good baking that I use, but how much oil do I really have, do I have enough to fry and put a nice crisp on the potatoes? I think I’m going to add a little bit more vegetable oil to it, put all that flavor down inside there, okay. And that’ll give me enough so I can fry on one side and be able to flip them over. So gently and carefully, test it first, nice sizzle, and down. Now, you’re saying fried potatoes and bacon, I dig it; oh what else, what’s going to make it so great? We’re going to put some capers in there, we’re going to have Dijon, you wait till you see what goes on, you will never settle a regular boiled cold potatoes out again. Now, shopping; I need a couple things for this German potato salad. Some Dijon, and some capers and some raisins cause it’s going to go with these chops in a second. So here we are, little onions are going to go into the salad, I’m going to watch that heat, man, this thing just cranks. So nice to see a big pan like that, I don’t see a bunch of steam, you see that steam that you see cover up there from where its cooking, but so many times you’ll cram everything, you got to open up fifth shop right there, it’s not where you want to go. Big chop on the onion, put that into the potatoes, and then all you got to kind of let them get, you know, just a little bit warm, just kind of get some of that fat off them, got to break up, I want to see the color of when you get some of that texture, I want to get some of that bite from the onion. A little bit of capers also, see if I can just shake a few out, there you go. And this is going to have some nice saltiness to that brine on the capers. And then here’s the piece where it starts to come together, oh how does it become potato salad guy? Well, the idea is that put a little of this Dijon in here, so what I got? I got some Dijon, but you know, before I do that let me hit it with a little bit of red wine vinegar, kind of de-glaze some of that flavor up the bottom, here we go, look at that and you could see it starts to pull up some of the flavor right off there. Sort of almost clean the pan for you. Now I’ll make myself a little landing spot, add in about a tablespoon of Dijon mustard and this is going to make my vinaigrette right here for my potato salad, alright? Excellent, I kind of toss this, there we go, back in with the bacon, and I’m going to let this just sit here in hold warm, because it is hold warm German potato salad.
Try German potato salad,, Guy style. Potatoes with bacon, mustard, capers, caramelized onions, can’t you just smell it?