Bobby Flay’s German Potato Salad is a bold and tangy twist on the classic, served warm and packed with savory flavors. Unlike traditional creamy potato salad, this version features a vinegar-based dressing with crispy bacon, sautéed onions, fresh herbs, and tender potatoes. It’s a satisfying side dish that pairs perfectly with grilled meats, sausages, or roasted vegetables.

What is Bobby Flay German Potato Salad?

German Potato Salad is a warm potato side dish made with a tangy vinegar dressing instead of mayonnaise. Bobby Flay’s version adds layers of flavor with smoky bacon, sautéed onions, Dijon mustard, and a touch of sugar. The result is a salad that’s sweet, sour, salty, and perfectly balanced.

Bobby Flay German Potato Salad recipe — Bobby Flay’s German Potato Salad

Other Bobby Flay Recipes

Why You Love This Recipe

Served warm and comforting – A perfect side for cooler days or hearty meals.
Packed with bold flavor – Bacon, vinegar, mustard, and onions make every bite pop.
No mayo needed – Great for outdoor gatherings or anyone avoiding creamy salads.
Quick and easy – Ready in 30 minutes with pantry staples.
Pairs well with many mains – Ideal with grilled sausages, pork chops, or BBQ.

Ingredients Needed to Make Bobby Flay German Potato Salad

Red potatoes (small, halved or quartered) – 2 pounds
Bacon (thick-cut, chopped) – 6 slices
Yellow onion (thinly sliced) – 1 medium
Garlic (minced) – 2 cloves
Apple cider vinegar – ⅓ cup
Dijon mustard – 1 tablespoon
Whole grain mustard (optional) – 1 tablespoon
Sugar – 1 tablespoon
Salt and black pepper – To taste
Olive oil – 2 tablespoons
Fresh parsley (chopped) – 2 tablespoons
Chives (optional, for garnish) – 1 tablespoon

Instructions to Prepare Bobby Flay German Potato Salad

Boil the potatoes – Add halved red potatoes to a large pot of salted water. Boil for 12–15 minutes or until fork-tender. Drain and set aside.
Cook the bacon – In a large skillet, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels. Leave about 2 tablespoons of bacon fat in the pan.
Sauté the onions and garlic – Add sliced onions to the bacon fat and cook for 5–6 minutes until soft. Stir in garlic and sauté for another minute.
Make the dressing – Add apple cider vinegar, Dijon mustard, whole grain mustard (if using), and sugar. Simmer for 2–3 minutes, stirring to combine.
Toss the potatoes – Add the warm potatoes to the skillet and toss gently to coat in the dressing. Let them soak in the flavor for 5 minutes.
Add bacon and herbs – Stir in the crispy bacon, parsley, and olive oil. Season with salt and pepper to taste.
Serve warm – Garnish with fresh chives if desired, and serve immediately while still warm.

What Goes Well With Bobby Flay German Potato Salad

Pair with grilled sausages – Bratwurst, kielbasa, or hot dogs are classic companions.
Serve with BBQ meats – Goes great with pulled pork, ribs, or grilled chicken.
Add to a picnic spread – A perfect side for burgers and sandwiches.
Enjoy with schnitzel or pork chops – A hearty and traditional combination.
Balance with a fresh green salad – Light greens help offset the warm, rich flavors.

Pro Tips to Make Perfect Bobby Flay German Potato Salad

Use waxy potatoes – Red or Yukon Gold hold their shape well after boiling.
Let the potatoes absorb the dressing – Toss them while warm so they soak up maximum flavor.
Don’t skip the bacon fat – It adds richness and depth to the dressing.
Balance vinegar and sugar – Adjust both to your taste for ideal tanginess.
Serve immediately – This salad is best enjoyed warm, not cold.

Variations of Bobby Flay German Potato Salad

Make it vegetarian – Skip the bacon and use olive oil or butter with smoked paprika for a hint of smokiness.
Add hard-boiled eggs – Sliced eggs add protein and texture.
Include celery or pickles – For added crunch and acidity.
Use leeks instead of onions – Offers a milder, slightly sweet flavor.
Make it spicy – Add red pepper flakes or a dash of hot sauce for heat.

Storage Guidelines for Bobby Flay German Potato Salad

Refrigerate leftovers – Store in an airtight container for up to 3 days.
Reheat gently – Warm in a skillet or microwave with a splash of water or oil.
Serve cold if needed – Flavors will still be strong, though texture is best when warm.

Reheating Tips for Bobby Flay German Potato Salad

Reheat on the stovetop – Add a splash of broth or water and warm over low heat, stirring gently.
Microwave in short bursts – Cover and microwave in 30-second intervals, stirring in between.
Avoid drying out – Stir in a little olive oil or reserved dressing if the salad seems dry.

Nutritional Value (per Serving)

Approximate values based on 6 servings

Calories: 290 kcal
Protein: 6 g
Fat: 15 g
- Saturated Fat: 4 g
Carbohydrates: 30 g
- Sugars: 5 g
Fiber: 3 g
Cholesterol: 15 mg
Sodium: 480 mg

FAQs

Can I make German Potato Salad ahead of time?

Yes, but it’s best served warm. You can prepare it ahead, store it in the fridge, and reheat gently before serving.

Do I have to peel the potatoes?

No, red potatoes have thin skins that add texture and nutrients. Just scrub them well before boiling.

Can I use white vinegar instead of apple cider vinegar?

Yes, but apple cider vinegar adds a slightly sweeter and fruitier note. Adjust the sugar if using a stronger vinegar.

Is this salad supposed to be served cold?

No, traditional German potato salad is served warm, which helps the potatoes absorb more of the tangy dressing.

Final Words

Bobby Flay’s German Potato Salad is a bold, tangy, and hearty side dish that’s perfect for all kinds of meals—from casual cookouts to elegant dinners. With its warm bacon vinaigrette, tender potatoes, and vibrant herbs, it’s sure to become a favorite on your table. Serve it warm, and enjoy the rich flavors in every bite.