How to Make German Potato Salad with Sunny Anderson | The Kitchen

Try a different version of potato salad for your summer cookout this year! Subscribe ► http://foodtv.com/YouTube Get the recipe ▶ https://foodtv.com/35HhdpQ Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Sunny's Warm German Potato Salad RECIPE COURTESY OF SUNNY ANDERSON Level: Easy Total: 55 min (includes cooling and steaming time) Active: 25 min Yield: 4 to 6 servings Ingredients 1 pound red bliss or creamer potatoes 1/2 teaspoon mesquite liquid smoke 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1 red bell pepper 8 strips bacon, chopped 1/4 cup apple cider vinegar 2 tablespoons sugar 1 1/2 teaspoons whole-grain mustard Dash of hot Hungarian paprika 1/2 cup gently chopped fresh curly parsley 4 scallions, finely chopped Directions In a large pot, add the potatoes, liquid smoke, garlic, a nice pinch of salt, a few grinds of pepper and water to just cover. Bring to a boil, then lower to a simmer. Cook until the potatoes are fork-tender all the way through, about 15 minutes. Drain in a colander and rest the colander over the top of the empty pot to allow the heat to dry the potatoes. Once cool enough to handle but still warm, cut the larger potatoes in quarters and the others in half to make all the same general bite size. Some may not need to be cut at all. Add to a large mixing bowl. If using a gas stove, place the pepper directly over a medium flame and allow to char on one side, then rotate until the entire pepper is black and charred. If you don't have a gas stove, roast the pepper on a baking sheet under the broiler or at the highest temperature of your oven. Carefully watch to rotate the pepper and char on all sides. Remove to a resealable plastic bag and close, allowing it to steam for 5 minutes to loosen the skin. Once cool enough to handle, remove the seeds and charred skin and chop the pepper. Set aside. In a large pan on medium heat, add the bacon and cook, stirring, until crisp, about 8 minutes. Remove with a slotted spoon to a plate, leaving the fat in the pan. Add the vinegar, sugar, mustard, paprika, a pinch of salt and a few grinds of pepper to the still-hot pan. Cook at a rolling simmer until the sugar and salt dissolve, about 2 minutes. Add the potatoes and toss until they soak up the vinegar mixture. Transfer the potatoes back to the large bowl. Add the red peppers, bacon, parsley and scallions and toss. Pour into a serving bowl and serve warm or cold. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #SunnysWarmGermanPotatoSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make German Potato Salad with Sunny Anderson | The Kitchen | Food Network https://youtu.be/nlUhtftnvmM