German Potato Salad
Bobby Flay Food Network
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 Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Preheat the grill to high. Place potatoes in a large pot with the yellow
onion and cover with cold water. Cook, on the grates of the grill, or on a
burner, 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.
Place a large saute pan on the grates of the grill. Add the bacon and cook
until crisp. Remove the bacon with a slotted spoon and drain on a paper
towel-lined plate. Add the red onion to the rendered bacon fat and cook
until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and
cook for 2 more minutes. Whisk in the oil and season, to taste, with salt
and pepper. Add the hot dressing to the potatoes and toss gently to coat.
Fold in the green onions and parsley. Season again with salt and pepper, to
taste.
This recipe has been updated and may differ from what was originally
published or broadcast.
Bobby Flay Food Network
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 Dijon mustard
1/4 cup canola oil or olive oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves
Directions
Preheat the grill to high. Place potatoes in a large pot with the yellow
onion and cover with cold water. Cook, on the grates of the grill, or on a
burner, 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.
Place a large saute pan on the grates of the grill. Add the bacon and cook
until crisp. Remove the bacon with a slotted spoon and drain on a paper
towel-lined plate. Add the red onion to the rendered bacon fat and cook
until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and
cook for 2 more minutes. Whisk in the oil and season, to taste, with salt
and pepper. Add the hot dressing to the potatoes and toss gently to coat.
Fold in the green onions and parsley. Season again with salt and pepper, to
taste.
This recipe has been updated and may differ from what was originally
published or broadcast.
