 Hey all, welcome back to the Fire and Water Cooking Channel. I'm Darren and today it's Saturday, busy day, got a lot going on, got my daughters doing a play, got a company coming, we got a party to go to tonight. We're actually going to a pot luck, so we got to bring a couple dishes. I'm gonna bring some of the cheddar beer bratwurst that I made in a couple videos back that I've been sitting in the freezer. I'm gonna do that with sauerkraut, but another thing I'm gonna make real quick, and I don't do a lot of sides on this channel, so I'm gonna do a side today that I'm gonna do sous vide and it's not gonna be on the grill or anything, but we're gonna do German potato salad and I'm gonna actually do the potatoes in the sous vide because I don't want them really, really mushy. I just want them, you know, firm, so I'm gonna cook them at 180 degrees, so I'll be right back and get started. Alright guys, so what I'm gonna do first, so I'm gonna peel me about about six pounds of potatoes and I'm gonna put them in the vacuum sealer bag and throw them in the sous vide. I'm not gonna waste your time watching me peel a bunch of potatoes and cutting them up, but I'm gonna cut them in decent size chunks, you know, potato salad style chunks, but I'll show you the bag before I drop it in the sous vide. So I'm gonna get peeling and I'll be back and I got my sous vide heating up to right at 180. It's almost there. I got my potatoes all peeled and nothing beats a good potato peeler, man. If you ever used a, you know, dull potato peeler before, you know, it's a pain in the butt. I always suggest get a new potato peeler. They're cheap, man, it saves you a whole lot of time and knuckle busting. So what I'm gonna do is I'm gonna cut these potatoes up. I'm gonna show you how I'm gonna cut them up and I'm gonna toss them in the bag real quick. So I'm really just gonna take a potato and just cut it right in half long ways. I'm not gonna really care too much how they look because these are going in potato salad. So what I'm gonna do is gonna be, you know, right about an eighth through a quarter of an inch slices and I'm just gonna slice it like that. Just gonna show you, you know, just like that. It's gonna chunk. So just to kind of make them as even as you can. It doesn't really matter because they are going to get mushy to some extent. So just cut them up. It's about a quarter to an eighth of an inch. What we're gonna use for our dressing today, I'm gonna do a pound of bacon. We're gonna go ahead and fry that up. Then we're gonna use that bacon fat to fry up some onions. We're gonna mix that in with some celery seed, salt, pepper. I'm gonna put a little bit of garlic powder in there, olive oil and a lot of recipes call for white vinegar but I'm gonna use, I like to use apple cider vinegar because I like the tang that apple cider vinegar gives to it. It really mixes well with the onions and the bacon I think. So you can do whichever you want but I'm gonna put the recipe that I'm using down below. Just follow along with me guys and I'll be right back. Since the bacon's almost done, the potatoes are still cooking. I'm gonna go ahead and throw my dressing together. It's pretty easy. I usually use extra virgin olive oil but it's really just to use a quarter cup of extra virgin olive oil or just regular olive oil or any oil you like to use and then a quarter cup of your vinegar. Like I said, I use apple cider vinegar. You can use whatever vinegar you like but I find apple cider vinegar works best for me. If you use a little bit more or a little bit less, it's not gonna matter. I usually take right about a teaspoon of garlic, maybe a little less. I don't want to have an overpowering garlic flavor. A heaping teaspoon of celery seed. I already put a little pepper in the bacon so I don't need a ton. So I'll do a teaspoon of pepper and then a teaspoon of kosher salt. I think it's a little bit more. That's okay. About a teaspoon. Kosher salt. Also, this recipe calls for a couple tablespoons of sugar. I'm gonna put a couple tablespoons in there. That's right about two tablespoons. Then we're gonna whisk it up real good. Like I find my whisk. I'm just gonna whisk it up real good and we're just gonna let it sit out and wait for the potatoes and everything else to be done. I left out an ingredient out of the dressing. Forgot all about it. And all it is, it's two tablespoons of... You can use either spicy brown mustard. You can use yellow mustard if you want. Dijon mustard. Any kind of mustard you want. I like to use the spicy brown. Seems like more of a deli, more of a German type mustard to me. And that's what we're gonna actually use with our bratwurst and sauerkraut too. That's gonna go along with this. So I'm gonna go ahead... I'm just gonna measure this by sight. I'm not gonna measure it with a spoon or anything. Just because I kind of know what two tablespoons is. And if it's a little bit more, a little bit less, not gonna kill it. So I'm gonna go ahead and whip this into that. And that will kind of help us out. A little bit better color. Thought I was missing something. So all right, that's it guys. Our bacon and onions are all done. We're just waiting for the potatoes. So we're just gonna slap it all together and throw it in the in the crock pot. And all my potatoes are done. They're sitting in there right about an hour at like 180 or so. And like I said, I don't want them real mushy. It's nice and firm. I'm just gonna toss them right into the slow cooker because that's where we're gonna be sitting them. They're actually, it's gonna sit here for four hours or so because I have somewhere else to go before I go to the party tonight. So these are still kind of firm. You can cook them a little longer if you want for yourself. But I just wanted them a lot more, a little more firm because I know they're gonna be sitting in the slow cooker for a while. So now what I'm gonna do, got my bacon and onions still in my pan. And I drained some of the bacon grease out, probably about half of it. And I left some of it in because I do want that bacon grease to season the potato salad. So I'm gonna dump the onions and bacon right on top. I'm just gonna mix everything right in here. There's no reason to dirty another bowl or pan or pot. I'm gonna mix up my dressing that I have prepared. I'm just gonna make sure it gets all emulsified before I start mixing it in. Then I'm just gonna kind of drool it all, drizzle it all over. Potatoes. Then I'm gonna mix it up with this spoon. Just gonna get it all in there. I did reserve a little bit more of that bacon fat so I might just spoon just a little bit more in. Then I'm gonna mix it all up right here in the slow cooker flavors. We're gonna get mixed in together a little bit more. I'll give this a taste and finish up this video. So I'm gonna get a piece here with the bacon on it. This one's kind of good. Duck that kick from the vinegar. Taste the onion and the bacon. Might add just a little bit more salt to it. But other than that, German potato salad, it's a great side. Especially if you're doing a potluck or you want something to do real quick. 180, 185 for a little over an hour. Makes them perfect. But if you want to set them in the slow cooker for a while, if you want to serve it right away, maybe do you know an hour and a half or two hours at that temp. And they'll be just nice and ready to go. So give it a try. Thanks for following us. Make sure you like this video. Subscribe. 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