Mohamed Shili This delicious German potato salad by Bobby Flay is a quick and easy side dish that’s perfect for any meal. Made with tender potatoes, crispy bacon, and a tangy, savory dressing, it’s served warm for ultimate comfort. You can whip it up with simple ingredients you likely already have in your kitchen—no fuss, just flavor!
Recipe Ingredients:
- 3 cups diced peeled potatoes
- 4 slices bacon
- 1 small onion, diced
- ¼ cup white vinegar
- 2 tablespoons water
- 1 ½ tablespoons white sugar, or more to taste
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
How To Make German Potato Salad?
- Prepare the potatoes: Place the diced potatoes in a large pot and cover with water, ensuring there’s about 2–5cm / 1–2 inches of water above them. Bring to a boil and cook for about 10 minutes, or until a fork pierces them easily. Drain and set aside to cool slightly.
- Cook the bacon: Fry the bacon in a large, deep skillet over medium-high heat until browned and crispy, turning occasionally (about 10–12 minutes). Transfer to a paper towel-lined plate to cool, then crumble into pieces. Reserve the bacon grease in the skillet.
- Sauté the onion: In the same skillet, add the diced onion to the bacon grease. Cook over medium heat until softened and browned, about 6–8 minutes.
- Make the dressing: Add the white vinegar, sugar, water, salt, and pepper to the skillet with the onions. Stir well and bring the mixture to a gentle boil.
- Combine the salad: Add the cooked potatoes and half of the crumbled bacon to the skillet. Stir gently to coat the potatoes in the warm dressing. Cook for another 3–4 minutes until heated through and the flavors are absorbed.
- Serve and garnish: Transfer the potato salad to a serving dish. Sprinkle the remaining bacon over the top and garnish with fresh parsley. Serve immediately for the best taste and texture.
Recipe Tips:
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or Charlotte; they hold their shape better and won’t turn mushy when mixed with the dressing.
- Don’t Overcook the Potatoes: Boil just until fork-tender, about 10 minutes. Overcooked potatoes can fall apart and make the salad too soft.
- Save the Bacon Grease: The grease adds a smoky flavor to the dressing, so don’t skip this step for authentic taste.
- Adjust the Sweetness: Taste the dressing before mixing it with the potatoes. Add more sugar or vinegar to balance sweet and tangy flavors to your liking.
- Serve It Warm: German potato salad tastes best when served warm. Heat it gently if it has cooled too much before serving for maximum flavor.
How To Store Leftovers
- Refrigerate: First, let the leftover German potato salad cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Reheat: Transfer the potato salad to a microwave-safe dish. Heat on medium power in 1-minute intervals, stirring in between, until fully warmed.
Nutrition Facts
Serving Size: 1 cup (approximately 167g)
- Calories: 196
- Total Fat: 9.6g
- Saturated Fat: 0.7g
- Cholesterol: 0mg
- Sodium: 257mg
- Potassium: 632.4mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2.8g
- Sugars: 2.1g
- Protein: 3.2g
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Bobby Flay German Potato Salad
Description
This delicious German potato salad by Bobby Flay is a quick and easy side dish that’s perfect for any meal. Made with tender potatoes, crispy bacon, and a tangy, savory dressing, it’s served warm for ultimate comfort. You can whip it up with simple ingredients you likely already have in your kitchen—no fuss, just flavor!
Ingredients
Instructions
- Prepare the potatoes: Place the diced potatoes in a large pot and cover with water, ensuring there’s about 2–5cm / 1–2 inches of water above them. Bring to a boil and cook for about 10 minutes, or until a fork pierces them easily. Drain and set aside to cool slightly.
- Cook the bacon: Fry the bacon in a large, deep skillet over medium-high heat until browned and crispy, turning occasionally (about 10–12 minutes). Transfer to a paper towel-lined plate to cool, then crumble into pieces. Reserve the bacon grease in the skillet.
- Sauté the onion: In the same skillet, add the diced onion to the bacon grease. Cook over medium heat until softened and browned, about 6–8 minutes.
- Make the dressing: Add the white vinegar, sugar, water, salt, and pepper to the skillet with the onions. Stir well and bring the mixture to a gentle boil.
- Combine the salad: Add the cooked potatoes and half of the crumbled bacon to the skillet. Stir gently to coat the potatoes in the warm dressing. Cook for another 3–4 minutes until heated through and the flavors are absorbed.
- Serve and garnish: Transfer the potato salad to a serving dish. Sprinkle the remaining bacon over the top and garnish with fresh parsley. Serve immediately for the best taste and texture.
Notes
- Choose the Right Potatoes: Use waxy potatoes like Yukon Gold or Charlotte; they hold their shape better and won’t turn mushy when mixed with the dressing.
- Don’t Overcook the Potatoes: Boil just until fork-tender, about 10 minutes. Overcooked potatoes can fall apart and make the salad too soft.
- Save the Bacon Grease: The grease adds a smoky flavor to the dressing, so don’t skip this step for authentic taste.
- Adjust the Sweetness: Taste the dressing before mixing it with the potatoes. Add more sugar or vinegar to balance sweet and tangy flavors to your liking.
- Serve It Warm: German potato salad tastes best when served warm. Heat it gently if it has cooled too much before serving for maximum flavor.
Bobby Flay German Potato Salad