Sunny Anderson's Tangy Tater Salad | Cooking for Real

Sunny's take on German potato salad has red potatoes tossed with crispy bacon, sautéed scallions, pickled jalapeños and a tangy vinegar dressing! Subscribe to #discoveryplus to stream more #CookingForReal: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3Np7nNM Subscribe to Food Network ▶ http://foodtv.com/YouTube With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Tangy Tater Salad RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 50 min Prep: 10 min Cook: 40 min Yield: 6 to 8 servings Ingredients 4 pounds red potatoes, washed and cut into 2-inch cubes Kosher salt 6 strips bacon, chopped 2 cloves garlic, minced 3 scallions, chopped 3 tablespoons chopped pickled jalapeños 1/2 teaspoon Hungarian paprika Freshly ground black pepper 1 tablespoon all-purpose flour 1/4 cup sugar 1/2 cup white wine vinegar Directions Put the potatoes in a large pot and cover with water by 2 inches. Salt well and bring the water to a boil over medium heat. Reduce the heat to a simmer and cook the potatoes until soft, about 15 minutes. Drain the potatoes, reserving 1 cup of water in a separate bowl. Return the pot to the stove top over medium-high heat. Add the bacon and fry until crisp, then remove it to a paper towel lined plate. Carefully remove all but 3 tablespoons of bacon fat and return the pot to the heat. Add the garlic, scallions, jalapeños, paprika, salt and freshly ground black pepper, to taste. Cook over medium heat until the scallions and jalapeños are tender, about 3 minutes. Add the flour, and stir until the vegetables are evenly coated, about 2 minutes. Stir in the sugar, vinegar and reserved 1 cup of water. Bring to a boil, then lower the heat and simmer until thickened and slightly reduced, about 3 minutes. Stir in the potatoes and the crispy bacon. Transfer to a serving bowl and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #SunnyAnderson #CookingForReal #FoodNetwork #TangyTaterSalad Sunny Anderson's Tangy Tater Salad | Cooking for Real | Food Network https://www.youtube.com/watch?v=3g6hcRt5IjQ