Bobby Flay Grilled Potato Salad​

This delicious grilled potato salad by Bobby Flay is a quick and easy dish packed with smoky, crispy bacon and fresh herbs. Perfect for a summer barbecue or cozy dinner, it combines tender grilled potatoes with a zesty dressing. With just a few simple ingredients, this recipe is both flexible and crowd-pleasing.

Recipe Ingredients:

• 2 pounds red potatoes
• 2 tablespoons extra-virgin olive oil

Dressing:

• ½ cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 clove garlic, chopped
• ½ teaspoon white sugar
• 6 slices cooked bacon, chopped
• 4 green onions, chopped
• 2 tablespoons minced fresh parsley

How To Make Grilled Potato Salad​?

1. Preheat the grill: Set your grill to medium heat and lightly oil the grate.
2. Prepare the potatoes: Place potatoes in a large bowl, add 30ml / 2 tablespoons olive oil, and toss to coat.
3. Grill the potatoes: Place the potatoes on the preheated grill and cook until tender, about 30 minutes. Allow them to cool for 10–15 minutes before cutting them into quarters.
4. Make the dressing: In a bowl, whisk together 120ml / ½ cup olive oil, apple cider vinegar, salt, black pepper, garlic, and sugar until smooth.
5. Combine and toss: In a large mixing bowl, combine the grilled potatoes, chopped bacon, green onions, and parsley. Pour the dressing over and toss everything together until evenly coated.

Recipe Tips:

• Choose the Right Potatoes: Use waxy red potatoes for the best texture; they hold their shape on the grill and don’t get mushy.
• Cut for Even Cooking: If your potatoes are large, cut them into smaller, uniform pieces to ensure even cooking on the grill.
• Don’t Skip Cooling: Let the potatoes cool slightly after grilling before tossing with the dressing; this helps them absorb the flavors better without falling apart.
• Crisp the Bacon: Cook the bacon until it’s nice and crispy. This adds a great crunchy texture to the salad.
• Dress Just Before Serving: For the freshest taste, toss the potatoes with the dressing right before serving to keep the salad from becoming too oily.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover grilled potato salad cool to room temperature. Once cooled, place it in an airtight container and refrigerate for up to 3 days.
• Reheat:  Heat a non-stick skillet over medium heat. Add the potato salad and stir occasionally for 5–7 minutes, until it’s heated evenly.

Nutrition Facts

Serving Size: 1 serving (approximately 1 cup)

• Calories: 232.7 kcal
• Total Fat: 11.9 g
• Saturated Fat: 2.2 g
• Cholesterol: 4.5 mg
• Sodium: 198.3 mg
• Potassium: 782.5 mg
• Total Carbohydrate: 26.9 g
• Dietary Fiber: 3.3 g
• Sugars: 1.7 g
• Protein: 4.9 g

Check out More Recipes:

• Bobby Flay Southwest Potato Salad​
• Bobby Flay Pasta Salad​
• Bobby Flay Brussel Sprout Salad​
• 1905 Salad

Bobby Flay Grilled Potato Salad​

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Salads Recipe Keys: B Bobby Flay Grilled Potato Salad​

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesTotal time: 45 minutesServings: 6 minutesCalories:233 kcal

Description

This delicious grilled potato salad by Bobby Flay is a quick and easy dish packed with smoky, crispy bacon and fresh herbs. Perfect for a summer barbecue or cozy dinner, it combines tender grilled potatoes with a zesty dressing. With just a few simple ingredients, this recipe is both flexible and crowd-pleasing.

Ingredients

• 2 pounds red potatoes
• 2 tablespoons extra-virgin olive oil

Dressing:

• ½ cup extra-virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1 clove garlic, chopped
• ½ teaspoon white sugar
• 6 slices cooked bacon, chopped
• 4 green onions, chopped
• 2 tablespoons minced fresh parsley

Instructions

1. Preheat the grill: Set your grill to medium heat and lightly oil the grate.
2. Prepare the potatoes: Place potatoes in a large bowl, add 30ml / 2 tablespoons olive oil, and toss to coat.
3. Grill the potatoes: Place the potatoes on the preheated grill and cook until tender, about 30 minutes. Allow them to cool for 10–15 minutes before cutting them into quarters.
4. Make the dressing: In a bowl, whisk together 120ml / ½ cup olive oil, apple cider vinegar, salt, black pepper, garlic, and sugar until smooth.
5. Combine and toss: In a large mixing bowl, combine the grilled potatoes, chopped bacon, green onions, and parsley. Pour the dressing over and toss everything together until evenly coated.

Notes

• Choose the Right Potatoes: Use waxy red potatoes for the best texture; they hold their shape on the grill and don’t get mushy.
• Cut for Even Cooking: If your potatoes are large, cut them into smaller, uniform pieces to ensure even cooking on the grill.
• Don’t Skip Cooling: Let the potatoes cool slightly after grilling before tossing with the dressing; this helps them absorb the flavors better without falling apart.
• Crisp the Bacon: Cook the bacon until it’s nice and crispy. This adds a great crunchy texture to the salad.
• Dress Just Before Serving: For the freshest taste, toss the potatoes with the dressing right before serving to keep the salad from becoming too oily.

Keywords:Bobby Flay Grilled Potato Salad​