Bobby Flays German Potato Salad Recipes

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.

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.

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.

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.

Steps:

• Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
• Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

Steps:

• Preheat oven to 450 degrees F.
• Whisk together the eggs, sugar and salt until smooth.
• Whisk in the milk, heavy cream and vanilla extract.
• Add the flour and whisk until smooth.
• Heat butter in a 9-inch nonstick pan or a cast iron pan, until melted.
• Stir in the brown sugar and cinnamon and cook until the sugar has completely melted.
• Add the apples and cook until slightly soft, about 8 minutes.
• Remove from the heat and stir in the lemon zest.
• Pour the batter over the apples and place the pan in the oven.
• Bake until the edges are brown and puffy, about 16-18 minutes.
• Carefully invert the pancake onto a serving platter.
• Dust with confectioners' sugar and drizzle with some of the caramel sauce.
• Caramel Sauce:.
• Place sugar and water in a medium saucepan and bring to a boil over high heat (do not stir), swirling the pot occasionally to even out the color, until amber in color, 10 to 12 minutes.
• While the caramel is cooking, place the heavy cream and cinnamon stick in a small pan and bring to a simmer over medium heat.
• Remove from heat and keep warm.
• When the caramel has reached the desired color, remove the cinnamon stick from the heavy cream and slowly begin adding the warm cream to the caramel and whisk until smooth.
• Remove from the heat and stir in the brandy.

Steps:

• Spray a pan with cooking spray and turn stove to medium heat.
• Cook onions slowly until golden brown.
• Add mustard and vinegar and cook another 2 minutes.
• Remove from heat and add honey and thyme.
• Stir to combine and let cool.
• Preheat grill.
• Spray the potato slices with cooking spray on both sides and season with salt and pepper.
• Grill the potatoes on each side for 3 to 4 minutes or until just cooked through.
• Place potatoes in a bowl and fold in onion mixture.