Video Transcript

Hi, everyone, I'm Sophia Khan from "Students Go Gourmet" and I'm here with the fabulous Dr. Ellen Bass who is my aunt. Thank you so much, hello everyone and we're going to teach you how to make an Alsatian potato salad and you're like what does Alsatian potato salad mean? Well it comes from the Alsace region of France which we're going to explain to you in a minute but first I want to tell you about our ingredients. We have some beautiful little red potatoes here. You can get anywhere from like six to seven even eight depending on how much salad you want to make. In this bowl we have some turkey bacon and it's about eight strips. We have some garlic about six or seven cloves, that's because I love garlic. Everything I do, garlic, garlic, garlic, you can reduce that amount if you want. We have about half a large white onion. We have a tablespoon of Dijon mustard because this is a nice French theme, exactly, and we have two tablespoons of apple cider vinegar, some lovely fresh chives which I'm going to cut for you and we even have some olive oil. So this is all going to get together. So to make the potatoes, basically you just boil them for awhile, exactly, exactly yes and you don't want to boil them for too long. You want to make sure that they are fork tender but that they are not going to fall apart because we are not making mashed potatoes. Right. So you can see now when I cut through it here, see that's perfect, that's what you want for a potato salad because you want it to be a bite. This is a nice little tip. You start with cold water with potatoes always because if you don't, you are not going to cook your potato through equally. And we like to leave the skin on. The skin has a lot of nutrients in it. Definitely, absolutely potatoes are so healthy. So again you can go to town and kind of making this the way you want it to taste, to your preference. So the chives you can chop, you can rip them up with your hands if you want but I want them into, I want them to be in nice little pieces. So I'm just going to take my knife, go like that. Once you hit 90 degrees outside you've got to bring your food in after one hour if it's food that's perishable. So it's great to have food like this that is not. So I'm just going to slide the chives right in here. I'm just going to dump the potatoes right in here. We're going to just slide and dump the rest of the ingredients and mix it all up and you've got your potato salad. Now a nice thing to do is to let it sit in the fridge for about 10 or 15 minutes because then all the flavors are really going to marry the potatoes are going to absorb those flavors. You always want to do that when you've got a marinade or a vinaigrette, that's a great tip. Yeah, so if you want to you can mix the cider and the mustard and the olive oil beforehand but I like doing it in these little stages. Take turns, one at a time. There we go and if you want to add more you can but, look at the flying potatoes. But the cider vinegar is has a very strong tangy flavor. There we go, beautiful. And then what we're going to do is drizzle with olive oil, anywhere from one tablespoon, thank you. You want to drizzle me? I would love to and get a nice olive oil if you're going to do something like this. Get a nice dark, yes, extra virgin olive oil and it's going to also be healthier for you. It's got the good fats in it. And chives are great for you too, and chives are, all fresh herbs are absolutely. So there we go. It's so nice, light, beautiful, every bite is going to have a little turkey bacon in it. And that smoky maple sweet flavor, everything just marries together very well. They Alsace region of France sort of switched over between France and Germany for centuries so Quiche Lorraine, the Alsace Lorraine region, it comes from there and they have ham or bacon, traditional bacon and that as well. So this is yet another from that region. Enjoy.