Delicious German Potato Salad Recipe

Potato salad belongs at picnics and grill parties and this German Potato Salad recipe will fill the bill.

Actually I have two here. One is from the Food Network show "Bobby Flay's Hot Off The Grill".

Both are great recipes.

German Potato Salad Recipe

6 small potatoes, boiled and sliced
1 medium onion
1/4 cup vinegar
1/8 tsp. Pepper
3 eggs
1/2 lb. bacon
1 1/2 cup water
1/4 cup sugar
1/2 tsp. Salt

Brown the bacon. Add the medium onion and cook together until the onion is transparent. Pour off the grease until approximately 3 tablespoons remain.

Add the water, vinegar, sugar, pepper and salt. Thicken with cornstarch and water to gravy consistency.

This mixture should be strong in flavor, as the potatoes and eggs will weaken it.

When ready to use, heat the sauce and pour over the potatoes and eggs.

Add additional salt and pepper if needed for individual taste.

This is sweeter than most German Potato Salad Recipes but it can be adjusted to your family's taste.

I'm a huge fan of the Food Network and watch Bobby Flay's Hot Off The Grill all the time. This is Bobby's version of a German Potato Salad recipe.

Bobby Flay's German Potato Salad Recipe

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 mustard seeds
1/4 cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
1/4 cup chopped fresh parsley leaves

Preheat the grill to high. Place potatoes in a large pot with the 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 sauté 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 onions to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola 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.

Bobby's Potato Salad Recipe should serve 8 as a rib eye steak side dish.

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