| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 pounds new potatoes
- 1 yellow onion, quartered
- 1/2 pound bacon, diced
- 1 large red onion, diced
- 3/4 cup cider vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup canola oil or olive oil
- Salt and freshly ground pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
Instructions
- Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 336 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 8 g |
| Cholesterol | 19 mg |
| Sodium | 653 mg |
Reviews
I make a similar recipe. This has a few additions. Perfect. I’ve made this many times and it’s been well received
I did, and was not impressed. I like the addition of some sugar, celery, and celery seed. Not so much onion.
I’m no expert on German Potato salads, so my review is just on taste. I prefer vinegar salads and this was my first using apple cider. Although this is good, I prefer a more tart salad using other vinegars. This is an easy salad though and one I’ll keep around.
I followed the recipe, but yuck! It was not for us.
Great warm or cool. I roasted potatoes and red onion first and added about 6 cloves of mashed garlic. Yum
This is how my German grandmother made it. I love this stuff. Like many recipes, it goes in a rotation because it isn’t the healthiest but oh is it ever yummy! She always served it piping hot, and I think she also precut her potatoes prior to cooking to speed things up at the end.
Don’t forget to add the crispy bacon back to the potato salad at the end when you add the green onions and parsley. I didn’t see that in the recipe…may have been an oversight. I quarter my potatoes before cooking them rather than having to handle hot potatoes. If you wait for the potatoes to cool too long they will be too cool to absorb the dressing. The potatoes have to be hot to the touch when adding the dressing…
This recipe for warm potato salad was SUPERB! I had never heard of this before. Thank You so much Bobby Flay for doing it YOUR Way…☮️ All the people at the cookout loved it! Regards, Patricia Sullivan
I made this yesterday. For us, not to happy. Way too much grease. And way too much sauce. Kinda swimming in the sauce/vinaigrette dressing. And not great for leftovers. The bacon becomes too soft. Idk. I love Bobby Flays recipes, but not this one
Good recipe, used good German mustard instead of Dijon. Makes a difference. No parsley – never had it when my mom made it growing up. 35 minutes seems a bit of a stretch for the entire recipe, personally I would allow double the time. Very good and will make again.