Bobby Flay Recipe For German Potato Salad
German Potato Salad
German Potato Salad
Adapted from Bobby Flay
Ingredients
- 3 pounds new potatoes
1 yellow onion, quartered
1/2 pound bacon, diced
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
- Place potatoes in a large pot with the onion and cover with cold water. Cook on high until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- In a large sauté pan, add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper-towel-lined plate. Add the onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil and season, to taste, with salt and pepper.
- Add the hot dressing and the bacon pieces to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Serves 8 as a side dish.
Information
- Category
- Salads
- Cuisine
- German
