German Potato Salad
(adapted from Boy Meets Grill, Bobby Flay)
3 lbs. new potatoes
1 yellow onion, quartered
½ lb bacon, diced
1 large red onion, diced
¾ cup cider vinegar
1 tbsp mustard seed
¼ cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
¼ cup chopped fresh parsley leaves
Place potatoes in a large pot with the quartered onion and cover with cold water. Allow water to come to a boil and cook until potatoes are tender. Drain, discard the onion. Cut the potatoes into cubes when they are cool enough to handle. Place potato cubes in a large bowl and cover to keep warm.
In a large skillet, cook bacon until crisp. Remove bacon from skillet with a slotted spoon and drain on a paper-towel-lined plate. Add the red onions to the rendered bacon fat in skillet and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil. 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.
(adapted from Boy Meets Grill, Bobby Flay)
3 lbs. new potatoes
1 yellow onion, quartered
½ lb bacon, diced
1 large red onion, diced
¾ cup cider vinegar
1 tbsp mustard seed
¼ cup canola oil
Salt and freshly ground pepper
8 green onions, thinly sliced
¼ cup chopped fresh parsley leaves
Place potatoes in a large pot with the quartered onion and cover with cold water. Allow water to come to a boil and cook until potatoes are tender. Drain, discard the onion. Cut the potatoes into cubes when they are cool enough to handle. Place potato cubes in a large bowl and cover to keep warm.
In a large skillet, cook bacon until crisp. Remove bacon from skillet with a slotted spoon and drain on a paper-towel-lined plate. Add the red onions to the rendered bacon fat in skillet and cook until soft, about 3-4 minutes. Carefully add the vinegar and mustard seeds and cook for 2 more minutes. Whisk in the canola oil. 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.
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