The video features a host demonstrating how to make three different types of potato salad: classic mayo-based, warm German-style, and loaded baked potato salad. The host emphasizes the importance of choosing the right type of potatoes for each salad and provides step-by-step instructions for preparation, including tips for achieving the perfect texture and flavor. Homemade mayonnaise is recommended for the classic salad, while the German-style includes vinegar-marinated onions and bacon. The loaded baked potato salad is described as indulgent, with roasted potatoes, cheese, bacon, and scallions. The host encourages viewers to try these recipes for their next barbecue.
Here are the key facts extracted from the text:
1. The author is making three types of potato salad: classic mayo-based, warm German-style, and loaded baked.
2. The author uses 1 kilo (2 pounds) of waxy fingerling potatoes for the classic mayo-based potato salad.
3. The potatoes are cooked in water with a generous pinch of salt for 25-30 minutes.
4. The author makes homemade mayonnaise using 1 large egg, 20 grams of water, 25 grams of white distilled vinegar, and 5 grams of salt.
5. The author uses 325 grams of neutral oil (light olive oil) to make the mayonnaise.
6. The classic mayo-based potato salad includes 175 grams of mayonnaise, 80 grams of yellow mustard, 225 grams of chopped bread and butter pickles, and 15 grams of chopped fresh dill.
7. The author uses gloved hands to mix the potato salad.
8. The warm German-style potato salad uses 1 kilo of diced red potatoes, which are cooked in water with a strong pinch of salt for 15-25 minutes.
9. The author uses 250 grams of bacon, which is cooked slowly over medium-low heat for 15 minutes.
10. The loaded baked potato salad uses 1 kilo of russet potatoes, which are peeled and diced.
11. The potatoes are roasted in a 450°F oven for 25-35 minutes with olive oil and salt.
12. The author uses 200 grams of mayonnaise, 150 grams of sour cream, 75 grams of feather-shredded medium sharp cheddar cheese, and 100 grams of thinly sliced scallions in the loaded baked potato salad.
13. The author adds 3 grams of cracked black pepper to the loaded baked potato salad.
14. The author recommends using a sheet tray with patina for roasting potatoes to get better color and less stickage.
15. The author mentions that Monk Pack is the sponsor of the video and offers a 20% discount on their products with the code "brian".
16. The author uses a Japanese-style mandolin to slice the onions for the warm German-style potato salad.
17. The author rinses the sliced onions in a strainer to remove excess sulfur.
18. The author uses 50 grams of cider vinegar and 20 grams of sugar to marinate the onions for the warm German-style potato salad.