Recipe courtesy of Bobby Flay
Episode: Milwaukee
Total:
45 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Warm Spinach Salad

Recipe courtesy of Rachael Ray

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Twice Baked Potato Casserole

Recipe courtesy of Ree Drummond

Warm Savoy Cabbage Slaw

Recipe courtesy of Anne Burrell

The Baked Potato

Recipe courtesy of Alton Brown

Picnic Potato and Chicken Salad

Recipe courtesy of Sunny Anderson

Tuna Salad

Recipe courtesy of Ina Garten

Grape Salad

Recipe courtesy of Trisha Yearwood

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking