Bobby Flays German Potato Salad Recipes

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MESA GRILL'S SOUTHWESTERN POTATO SALAD



Mesa Grill's Southwestern Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 35m

Yield 8 servings

Number Of Ingredients 12

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons chipotle pepper puree
1 large ripe tomato, seeded and diced
1/4 cup chopped cilantro leaves
3 scallions, chopped, white and green parts
1 medium red onion, thinly sliced
1/2 teaspoon cayenne
4 cloves garlic, finely chopped
Salt and freshly ground black pepper
16 new potatoes, about 3 to 4 pounds, cooked, drained and sliced 1/2-inch thick

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.

BOBBY FLAY'S GERMAN POTATO SALAD



Bobby Flay's German Potato Salad image

Most German potato salads are made with mayo, but this one is not. It is by far better than any that I have made with mayo. You must try it! We make this to accompany Recipe #112907. Great for a summer party.

Provided by HeidiSue

Categories     Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

3 lbs new potatoes
1 yellow onion, quartered
1/2 lb bacon, diced (thick)
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
2 tablespoons hot mustard
1/4 cup canola oil
salt
fresh ground black pepper
8 green onions, thinly sliced
fresh parsley leaves, chopped

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.

HOT GERMAN POTATO SALAD ALA BOBBY FLAY



Hot German Potato Salad Ala Bobby Flay image

This recipe is courtesy of Bobby Flay and Liz Darland, Food Network. It is so good I didn't feel the need to tweak it.

Provided by Chicagoland Chef du

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 13

1 -1 1/2 lb new potato, red
1/4 lb bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
fresh chives, snipped, garnish (optional)
fresh parsley, minced, garnish (optional)
hard-boiled egg, garnish (optional)

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.

WARM GERMAN POTATO SALAD



Warm German Potato Salad image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

1 to 1 1/2 pounds new potatoes
1/4 pound bacon
1 medium onion, coarsely chopped
1 stalk celery, chopped
1/2 teaspoon all-purpose flour
1/2 teaspoon sugar
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup water
1/2 cup cider vinegar
Fresh snipped chives, optional garnish
Minced parsley, optional garnish
Hard boiled eggs, optional garnish

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.

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