Bobby Flay's Classic German Potato Salad
This classic German Potato Salad by celebrity chef Bobby Flay, with assistance from Liz Darland of Food Network, combines tender red potatoes with a tangy dressing infused with bacon, onions, and celery. It’s comfort food that’s ideal for summer picnics or as an accompaniment to grilled meats. The dish is wonderfully savory with a touch of sweetness, and optional garnishes of fresh herbs and hard-boiled eggs add a refreshing finish. Elegant in its simplicity, this salad is best served warm for a delightful culinary experience.
6
Servings
N/A
Calories
13
Ingredients
Ingredients
new red potatoes
1.25 lbs (scrubbed)
bacon
0.25 lbs (sliced)
medium onion
1 (coarsely chopped)
celery stalk
1 (chopped)
all-purpose flour
0.5 tsp (none)
sugar
0.5 tsp (none)
salt
1 tsp (none)
pepper
0.125 tsp (none)
water
0.5 cup (none)
cider vinegar
0.5 cup (none)
fresh chives
as desired (snipped, for garnish)
fresh parsley
as desired (minced, for garnish)
hard-boiled egg
as desired (sliced, for garnish)
Instructions
1
Thoroughly scrub the new red potatoes. Cook them in boiling salted water until they are tender, ensuring not to overcook. Once cooked, drain the water. While the potatoes are still hot, peel them and slice into 1/4-inch thick pieces. You should have approximately 4 cups of sliced potatoes. Set these aside to cool slightly.
2
In a large skillet over medium heat, add the sliced bacon. Cook until the pieces are almost completely crisp, occasionally stirring to ensure even cooking. Once done, remove the bacon from the pan and set aside.
3
In the same skillet, add the coarsely chopped onion and chopped celery to the bacon fat left in the pan. Cook the vegetables until they turn tender and translucent, which should take about 5 minutes. Remove the onion and celery from the skillet.
4
Reduce the skillet heat to low, draining off excess bacon fat and leaving about 1 tablespoon in the pan. Sprinkle in the all-purpose flour, sugar, salt, and pepper. Stir continuously until the flour slightly browns and a roux forms.
5
Carefully add the cider vinegar and water to the skillet, increasing the heat to medium. Stir the mixture until it becomes slightly thickened and well-blended.
6
Return the cooked bacon, onion, and celery to the skillet, mixing them into the vinegar dressing until evenly coated.
7
Place the sliced potatoes in a large serving bowl and pour the hot dressing over them. Gently stir to combine, ensuring all the potato slices are coated and glossy.
8
For an optional, delightful touch, garnish the salad with slices of hard-boiled egg, a sprinkle of fresh minced parsley, and snipped fresh chives. Serve the salad warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Who created this German Potato Salad recipe?
This recipe was created by celebrity chef Bobby Flay with assistance from Liz Darland of Food Network.
What type of potatoes are best for this recipe?
The recipe calls for 1.25 lbs of new red potatoes.
How many servings does this potato salad make?
This recipe produces approximately 6 servings.
Should the potatoes be peeled before or after cooking?
The potatoes should be boiled first and then peeled while they are still hot.
How thick should the potato slices be?
The potatoes should be sliced into 1/4-inch thick pieces.
How much bacon is needed for the salad?
The recipe requires 0.25 lbs of sliced bacon.
What texture should the bacon have?
The bacon should be cooked in a skillet until the pieces are almost completely crisp.
Which vegetables are sautéed in the bacon fat?
One coarsely chopped medium onion and one chopped celery stalk are cooked in the remaining bacon fat.
How long should you cook the onion and celery?
The vegetables should be cooked until they are tender and translucent, which takes about 5 minutes.
How do you make the roux for the dressing?
Leave 1 tablespoon of bacon fat in the skillet, add all-purpose flour, sugar, salt, and pepper, and stir until the flour browns slightly.
What type of vinegar is used in the dressing?
The recipe uses 0.5 cup of cider vinegar.
Is there any sugar in Bobby Flay's German Potato Salad?
Yes, the recipe includes 0.5 teaspoon of sugar to add a touch of sweetness.
How much water is added to the dressing?
The dressing requires 0.5 cup of water.
What is the final texture of the dressing?
The dressing should be stirred over medium heat until it becomes slightly thickened and well-blended.
Should the potato salad be served hot or cold?
This classic German Potato Salad is best served warm.
What optional garnishes can be added?
Optional garnishes include slices of hard-boiled egg, fresh minced parsley, and snipped fresh chives.
How many cups of sliced potatoes does this recipe yield?
The recipe yields approximately 4 cups of sliced potatoes.
How much salt is used in the recipe?
The recipe calls for 1 teaspoon of salt.
What amount of pepper is recommended?
The recipe uses 0.125 teaspoon of pepper.
How much flour is needed for the dressing roux?
The recipe uses 0.5 teaspoon of all-purpose flour.
What is the flavor profile of this salad?
It is described as savory with a touch of sweetness and a tangy dressing.
Is this recipe suitable for outdoor events?
Yes, it is described as comfort food ideal for summer picnics.
What main dishes pair well with this salad?
It is recommended as an accompaniment to grilled meats.
How should the potatoes be prepared before boiling?
The new red potatoes should be thoroughly scrubbed.
What heat setting is used for making the roux?
The skillet heat should be reduced to low when adding the flour and sugar.
When do you add the bacon back into the mixture?
The cooked bacon is returned to the skillet once the vinegar and water dressing has slightly thickened.
How should the dressing be applied to the potatoes?
The hot dressing should be poured over the sliced potatoes in a large serving bowl and gently stirred until glossy.
How many celery stalks are needed?
The recipe requires 1 chopped celery stalk.
Does this recipe include any dairy?
No, based on the ingredients list, this recipe does not contain milk, butter, or cheese.
Can I use fresh herbs?
Yes, the recipe suggests using fresh chives and fresh parsley as garnishes.