Sub for dark corn syrup in German potato salad?
All ready to make my mother's favorite recipe for German potato salad but discovered that not only do I not have the dark corn syrup it calls for, I don't have ANY corn syrup (in case you were going to suggest molasses and light corn syrup).
Here are the ingredients (but I will halve the recipe):
12 slices bacon
1 cup sliced onion
1 cup sliced celery
1/4 cup dark corn syrup
3 T cider vinegar
1 tsp salt
1/4 tsp pepper
3 lbs potatoes, cooked, peeled, sliced (6 cups)
You fry the bacon and pour off all but 2 T drippings, add onion and celery to cook till tender-crisp, then stir in all but the potatoes and bring to a boil for and boil 1 minute. Crumble the bacon, add to potatoes then pour dressing over the potatoes, toss to coat well.
Anything I can do in place of the corn syrup or do I have to give up and made a mayo-based salad?
You could easily substitute brown or white Sugar, which is more typical anyway.
The recipe is a little weird "then stir in all but the potatoes and bring to a boil" bring to a boil in what? If your potatoes are already hot there is no need for this step.
The Mayo dressed version is a different dish entirely.
I was only abbreviating the recipe just to give you an idea. I would have thought that bringing it all to boil in the same pan as the onions and celery would have been obvious.
I don't think that's a weird step. It's the same step as in the Food Network one--you want the vinegar and sugar to thicken up.
The only other sweet liquid I can think of is honey but I would only start with a few tablespoons to see if i liked it.
I would take a little brown sugar and a little water, boil it (stovetop or microwave) and make a little dark sugar syrup.
Another dark sugar syrup many people have on hand is pancake syrup.