Best 10 Hot German Potato Salad Ala Bobby Flay Recipes

WARM GERMAN POTATO SALAD

Steps:

• Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
• Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
• Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
• Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

HOT GERMAN POTATO SALAD ALA BOBBY FLAY

Steps:

• Scrub potatoes and cook in boiling salted water until tender. Drain. While hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
• Slice through bacon and place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
• Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned.
• Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
• Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy.
• Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.

HOT GERMAN POTATO SALAD

Steps:

• Heat 1 inch salted water (1/2 teaspoon salt to 1 cup water) to boiling.
• Add potatoes and return to boiling point.
• Reduce heat.
• Cover and cook for 20 to 25 minutes or until tender; drain well.
• Cook bacon in medium skillet until crisp.
• Remove bacon from skillet and drain on paper towels.
• Cook and stir onion in bacon drippings until tender.
• Stir in flour, sugar, salt, celery seed, and pepper.
• Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat.
• Stir in water and vinegar.
• Heat to boiling, stirring constantly.
• Boil and stir for 1 minute; remove from heat.
• Crumble bacon into hot mixture.
• Slice in the warm potatoes.
• Cook, stirring gently, to coat potatoes, until hot and bubbly.

HOT GERMAN POTATO SALAD

Steps:

• In 3-quart saucepan, place potatoes; add enough water just to cover potatoes. Heat to boiling. Reduce heat to low. Cover and cook 30 to 35 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into 3/4-inch dice.
• Meanwhile, in 10-inch skillet, cook bacon over medium heat 7 to 8 minutes, stirring occasionally, until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels.
• Cook onion in bacon fat in skillet over medium heat 3 to 5 minutes, stirring occasionally, until tender. Stir in sugar, flour, salt, celery seed and pepper; cook 1 minute, stirring constantly.
• Stir water and vinegar into onion mixture. Heat to boiling over high heat, stirring constantly. Boil and stir 2 to 3 minutes or until thickened.
• Reduce heat to medium. Stir in potatoes and cook, stirring gently to coat potatoes, until hot and bubbling. Top with bacon. Serve warm.

HOT GERMAN POTATO SALAD III

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
• Saute onions in bacon drippings until they are golden-brown.
• In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sauteed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.

BOBBY FLAY'S GERMAN POTATO SALAD

Steps:

• Place unpeeled potatoes in a large pot with the onion and cover with water.
• Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
• Bring to a boil and cook until tender (about 15 minutes).
• Drain and discard onions.
• When cool enough to handle cut potatoes in cubes or slices.
• Place potatoes in a large bowl and cover to keep warm.
• Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
• Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
• Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
• Carefully add the vinegar and mustard seeds and cook 2 more minutes.
• Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
• Add the potatoes to the pan of dressing and toss gently to coat.
• Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.

FRENCH STYLE GRILLED POTATO SALAD ALA BOBBY FLAY

Steps:

• Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes.
• Drain potatoes, let cool then slice each in half.
• Heat the grill to medium.
• Brush the potatoes with 1/4 cup of the oil and season with salt and pepper.
• Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes.
• While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes).
• Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.
• Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).

GREEN PAPAYA SALAD ALA BOBBY FLAY

Steps:

• Bring a large pot of salted water to a boil.
• Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
• Drain well and cut each bean in half.
• Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
• Roughly chop all but 2 tablespoons of peanuts.
• In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
• Garnish with remaining peanuts and cilantro.

HOT GERMAN POTATO SALAD (CROCK POT)

Steps:

• Mix potatoes and onion in crock pot; mix remaining ingredients except bacon; pour into crock pot.
• Cover and cook on low setting 8 to 10 hrs or until potatoes are tender.
• Stir in bacon.
• Serve.