Bobby Flay's German Potato Salad

Recipe by HeidiSue
READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place unpeeled potatoes in a large pot with the onion and cover with water.
  • Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
  • Bring to a boil and cook until tender (about 15 minutes).
  • Drain and discard onions.
  • When cool enough to handle cut potatoes in cubes or slices.
  • Place potatoes in a large bowl and cover to keep warm.
  • Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
  • Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
  • Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
  • Carefully add the vinegar and mustard seeds and cook 2 more minutes.
  • Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
  • Add the potatoes to the pan of dressing and toss gently to coat.
  • Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.
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