Time: 35 min.
Complexity: easily
Servings: 8

In his classic take on German potato salad, Bobby Flay replaces mayonnaise with apple cider vinegar in the dressing and tops the dish with fried onions, mustard seeds, and bacon fat.

Ingredients:

• 1.4 kg of new potatoes
• 1 yellow onion, cut into quarters
• 225 g diced bacon
• 1 large red onion, diced
• 3/4 cup apple cider vinegar
• 1 tbsp mustard seeds
• 1/4 cup vegetable oil
• Salt and freshly ground black pepper
• 8 green onions, thinly sliced
• 1/4 cup chopped fresh parsley leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

potato, onions, bacon, red onion, apple cider vinegar, mustard seed, green onions, parsley

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Preparation:

Step 1
• Preheat the grill to full power. Place the potatoes in a large pot with the onions and cover with cold water. Cook on the grill grate or on a stovetop burner until tender. Drain the water, remove the onions, and dice the potatoes once they are cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
Step 2
• Place a large saute pan on the grill grate. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain excess fat. Add the onion to the rendered bacon fat and cook until soft, about 3-4 minutes. Carefully pour in the vinegar, add the mustard seeds, and cook for another 2 minutes. Add the vegetable oil, salt, and pepper to taste. Add the hot dressing to the potatoes and toss gently. Sprinkle with green onions and parsley. Season again with salt and pepper to taste.

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