Bobby Flay's German Potato Salad

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 lbs new potatoes
• 1 yellow onion, quartered
• 1/2 lb bacon, diced (thick)
• 1 large red onion, diced
• 3/4 cup 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

Recipe

• 1 place unpeeled potatoes in a large pot with the onion and cover with water.
• 2 cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
• 3 bring to a boil and cook until tender (about 15 minutes).
• 4 drain and discard onions.
• 5 when cool enough to handle cut potatoes in cubes or slices.
• 6 place potatoes in a large bowl and cover to keep warm.
• 7 place a large sauté pan on grill/stove, add the bacon and cook until crisp.
• 8 remove the bacon with a slotted spoon and drain on paper towel-lined plate.
• 9 add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
• 10 carefully add the vinegar and mustard seeds and cook 2 more minutes.
• 11 whisk in the canola oil and hot mustard and season with salt and pepper to taste.
• 12 add the potatoes to the pan of dressing and toss gently to coat.
• 13 fold in the green onions, parsley and bacon; season again with salt and pepper to taste.