Sandra This Bobby Flay German Potato Salad Recipe is a warm and tangy recipe, which is made with crispy bacon and tender potatoes. It’s a classic side dish, ready in about 35 minutes.
Bobby Flay German Potato Salad 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 Bobby Flay German Potato Salad
- Boil the Potatoes: Place the 3 cups of diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are just fork-tender. Be careful not to overcook them. Drain well and place in a large bowl.
- Cook the Bacon: While the potatoes are boiling, place the 4 slices of bacon in a large skillet over medium heat. Cook until the bacon is crispy. Remove the bacon with a slotted spoon and let it drain on a paper towel-lined plate. Crumble the bacon once cooled.
- Make the Warm Dressing: Leave about 2-3 tablespoons of bacon fat in the skillet. Add the 1 small diced onion and cook over medium heat for 3-5 minutes, until the onion is soft and translucent.
- Combine Dressing Ingredients: Stir the ¼ cup of white vinegar, 2 tablespoons of water, 1 ½ tablespoons of sugar, 1 teaspoon of salt, and ⅛ teaspoon of pepper into the skillet with the onions. Bring the mixture to a simmer, stirring until the sugar is completely dissolved.
- Toss and Serve: Pour the hot dressing over the warm, drained potatoes. Add the crumbled bacon and the 1 tablespoon of chopped fresh parsley. Toss gently to combine everything without breaking the potatoes.
- Garnish and Serve: Serve the potato salad warm.
Recipe Tips
- What kind of potatoes are best for this? Waxy potatoes like Yukon Gold or red potatoes are best. They hold their shape after boiling and won’t fall apart when you toss them with the dressing. Starchy potatoes (like Russets) tend to get mushy.
- How do I keep my potatoes from getting mushy? The key is to not overcook them. Simmer them until they are just fork-tender. They should still have a slight “bite” to them. Also, toss them gently with the dressing, not vigorously.
- Can I serve this potato salad cold? German potato salad is traditionally served warm, which is when it has the best flavor and texture. While you can eat the leftovers cold from the fridge, it’s not the same experience.
- Is the dressing supposed to be so tangy? Yes, the sweet-and-sour vinegar dressing is the signature of this dish. If it’s too sharp for your liking, you can add another teaspoon of sugar to balance it out.
What To Serve With German Potato Salad
This tangy, savory side dish is a perfect companion to hearty German and American main courses.
- Grilled Bratwurst or Sausages
- Pork Schnitzel
- Roasted Chicken
- Smoked Pork Chops
How To Store German Potato Salad
Refrigerate: Once cooled, store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Reheat: Gently reheat in a saucepan over low heat, adding a splash of water or vinegar if it seems dry. You can also reheat it in the microwave in 30-second intervals, stirring in between.
Bobby Flay German Potato Salad Nutrition Facts
(Per serving, assuming 4 servings)
- Calories: ~220 kcal
- Total Fat: 10g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 780mg
- Total Carbohydrate: 28g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The biggest difference is the dressing. American potato salad uses a creamy, mayonnaise-based dressing and is served cold. German potato salad uses a warm, vinegar-and-bacon-fat-based dressing and is served warm.
Yes. While white vinegar provides the sharpest, most traditional flavor, apple cider vinegar is a very common and delicious substitute that adds a slightly fruitier, milder tang.
It’s best served fresh and warm. However, you can boil the potatoes and cook the bacon a day ahead. Then, when ready to serve, just heat the bacon fat, make the dressing, and toss it with the potatoes and bacon to warm them through.
Try More Recipes:
- Bobby Flay Grilled Corn and Tomato-Sweet Onion Salad with Fresh Basil Dressing and Crumbled Blue Cheese Recipe
- Bobby Flay Grilled Corn Salad with Lime, Red Chili and Cotija Recipe
- Bobby Flay Southwest Potato Salad Recipe
Bobby Flay German Potato Salad Recipe
Description
A classic warm German potato salad made with tender potatoes, crispy bacon, and a tangy sweet-and-sour dressing made right in the skillet.
Ingredients
Instructions
- Boil diced potatoes in salted water for 10-15 minutes until just fork-tender. Drain well and place in a large bowl.
- Cook bacon in a large skillet until crispy. Remove and crumble, reserving 2-3 tbsp of fat in the skillet.
- Sauté the diced onion in the bacon fat over medium heat until soft (3-5 minutes).
- Stir in the vinegar, water, sugar, salt, and pepper. Bring to a simmer, stirring to dissolve the sugar.
- Pour the hot dressing over the warm potatoes.
- Add the crumbled bacon and fresh parsley, and toss gently to combine.
- Serve immediately while warm.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes so they hold their shape.
- Do not overcook the potatoes, or the salad will become mushy.
- This dish is meant to be served warm, not cold.
