Print

Bobby Flay German Potato Salad

Bobby Flay German Potato Salad
Print Recipe

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.

Ingredients

  • 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

  • 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.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-german-potato-salad/