Recipe courtesy of Bobby Flay
Episode: Milwaukee
Save Recipe Print
Total:
45 min
Prep:
10 min
Cook:
35 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.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

German Potato Salad

Recipe courtesy of Bobby Flay

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Potato Salad

Recipe courtesy of Ina Garten

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

German Chocolate Cake

Recipe courtesy of Food Network Kitchen

Warm Arugula Vichyssois

Recipe courtesy of Giada De Laurentiis

Potato Casserole

Recipe courtesy of Trisha Yearwood

The Baked Potato

Recipe courtesy of Alton Brown

Browse Reviews By Keyword