For Bobby Flay, the process of making his German potato salad is the same as the process of making its dressing, where no one ingredient is more important than the other.

The classic mayo is not a key ingredient in Flay’s recipe, instead, he adds Dijon mustard, cider vinegar, and olive oil, putting it into the vinegar-based salad dressing category.

He also uses a little salt and pepper and lots of chopped green onions to enhance the flavors. In a video on YouTube, Flay starts by dropping bits of bacon into a pan.

Next to the meat, red new potatoes and chopped onion halves bubble in a pot. He cooks the bacon until golden brown before scraping it, taking care to leave the grease.

He then tosses diced red onions into bacon fat. The bacon-soaked onions will add a smoky and savory flavor and caramelized texture that's central to the dressing's flavor profile.

Once the potatoes are done, Flay starts cutting them up and dressing them while they’re still hot, allowing the flavors of the dressing to soak into the depths of the potatoes.

All the bacon and its smoky drippings, Dijon mustard, green onions, cider vinegar, olive oil, caramelized red onions, and a sprinkle of parsley create the perfect salad.