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.
Have you looked for other German potato salad recipes?
This from FN uses sugar
much small amount of sugar (or to taste