Hamdi Saidani Bobby Flay’s Grilled Potato Salad is made with new potatoes, olive oil, salt, black pepper, white wine vinegar, whole-grain mustard, Dijon mustard, red onion, cornichons, capers, and chervil creating a flavorful dish that takes just 50 minutes to prepare!
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đ€ Why Youâll Love This Grilled Potato Salad Recipe:
- Unique Flavor: The smoky, grilled potatoes combined with tangy mustard create a distinctive and delicious taste.
- Texture Variety: Enjoy the satisfying crunch from red onions, cornichons, and capers alongside tender potatoes.
- Simple Preparation: Easy steps make this an accessible yet impressive dish for any cook.
- Versatile Pairing: Complements a variety of main dishes, perfect for barbecues or casual dinners.
â What Is Bobby Flayâs Grilled Potato Salad Recipe?
Bobby Flay’s Grilled Potato Salad combines grilled new potatoes with a tangy mustard dressing, enhanced by red onions, white wine vinegar, olive oil, cornichons, and capers, and garnished with fresh chervil.
đ„ Bobby Flay Grilled Potato Salad Ingredients
- 2 1/2 pounds small new potatoes (red and yellow), scrubbed
- 1/2 cup olive oil, divided
- Salt
- Freshly ground black pepper
- 3 tablespoons white wine vinegar
- 2 tablespoons whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 small red onion, halved and thinly sliced
- 8 cornichons, finely diced
- 2 tablespoons capers, drained
- 1/4 cup coarsely chopped fresh chervil, for garnish
đ„ How To Make Bobby Flay Grilled Potato Salad
- Put the potatoes in a medium saucepan and cover them with water. Toss in 2 teaspoons of salt. Bring to a boil, then lower the heat and simmer for around 8 minutes, or until soft. Drain the potatoes, let them cool, and then cut them in half.
- Adjust the grill’s heat to medium.
- Toss the potatoes in a large bowl with 1/4 cup of oil and add salt and pepper. Lay the potatoes cut-side down on the grill and grill for around 4 minutes, or until they reach a slight golden brown color.
- Flip the potatoes and continue grilling until they are barely cooked, which should take around 4 additional minutes.
- When the potatoes are done, put the red onion, cornichon, and capers in a large bowl and mix them with the vinegar, mustards, and 1/4 cup of oil.
- Take the potatoes off the grill and immediately add them to the bowl with the remaining ingredients, gently stirring to mix.
- Add salt and pepper to taste. Allow to rest at room temperature for a minimum of 15 minutes before serving. Sprinkle chopped chervil on top.
đ Recipe Tips
- Boil to Just Tender: Ensure the potatoes are fork-tender but not mushy before grilling. This ensures they hold their shape and get a nice char without falling apart.
- Grill with Care: Place the potatoes cut-side down on the grill first to achieve a beautiful golden-brown crust. This adds a smoky flavor and enhances the texture.
- Mix Dressing Separately: Combine the vinegar, whole-grain mustard, Dijon mustard, and olive oil thoroughly before adding the grilled potatoes. This ensures the dressing is well-emulsified and evenly coats the potatoes.
- Rest for Flavor: Let sit at room temperature for at least 15 minutes before serving. This allows the flavors to meld and intensify, making the salad even more delicious.
đ„ What To Serve With Grilled Potato Salad?
Serve Grilled Potato Salad with Chicken Cacciatore, Chicken Marsala, Grilled Pork Tenderloin, Beef Stroganoff, Creamy Cole Slaw, Crispy Rice,Queso Fundido, French Onion Soup, and Cioppino.
đ How To Store Leftovers Grilled Potato Salad?
- In The Fridge: Store leftover grilled potato salad in an airtight container for 3 to 5 days.
- In The Freezer: Leftover grilled potato can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight
đ„” How To Reheat Leftovers Grilled Potato Salad?
- On The Stove: Heat gently leftover grilled potato salad in a skillet over medium heat for 4 minutes until warmed through.
- In The Microwave: Heat leftover grilled potato salad in a microwave-safe dish on high in 30-second intervals, stirring between, until heated.
FAQs
How do you keep potatoes from getting mushy in grilled potato salad?
To keep potatoes from getting mushy in grilled potato salad, boil them until they are just tender but still firm.
Which type of potato is best for grilled potato salad?
Russet, Yukon Gold, or red potatoes (new potatoes) are best for grilled potato salad due to their creamy texture and flavor.
How to thicken up grilled potato salad?
To thicken grilled potato salad, add Greek yogurt, sour cream, or a combination of both for a creamy and rich texture.
Why don’t you peel potatoes for grilled potato salad?
Leaving the skin on potatoes for grilled potato salad helps retain moisture inside and prevents water from seeping out.
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Bobby Flay Grilled Potato Salad Nutrition Facts
Amount Per Serving
- Calories 232.7
- Total Fat 11.9g
- Saturated Fat 2.2g
- Cholesterol 4.5mg
- Sodium 198.3 mg
- Potassium 782.5mg
- Total Carbohydrate 26.9g
- Dietary Fiber 3.3g
- Sugars 1.7g
- Protein 4.9g
Bobby Flay Grilled Potato Salad
Description
Bobby Flayâs Grilled Potato Salad is made with new potatoes, olive oil, salt, black pepper, white wine vinegar, whole-grain mustard, Dijon mustard, red onion, cornichons, capers, and chervil creating a flavorful dish that takes just 50 minutes to prepare!
Ingredients
Instructions
- Put the potatoes in a medium saucepan and cover them with water. Toss in 2 teaspoons of salt. Bring to a boil, then lower the heat and simmer for around 8 minutes, or until soft. Drain the potatoes, let them cool, and then cut them in half.
- Adjust the grillâs heat to medium.
- Toss the potatoes in a large bowl with 1/4 cup of oil and add salt and pepper. Lay the potatoes cut-side down on the grill and grill for around 4 minutes, or until they reach a slight golden brown color.
- Flip the potatoes and continue grilling until they are barely cooked, which should take around 4 additional minutes.
- When the potatoes are done, put the red onion, cornichon, and capers in a large bowl and mix them with the vinegar, mustards, and 1/4 cup of oil.
- Take the potatoes off the grill and immediately add them to the bowl with the remaining ingredients, gently stirring to mix.
- Add salt and pepper to taste. Allow to rest at room temperature for a minimum of 15 minutes before serving. Sprinkle chopped chervil on top.
Notes
- Boil to Just Tender:Â Ensure the potatoes are fork-tender but not mushy before grilling. This ensures they hold their shape and get a nice char without falling apart.
Grill with Care:Â Place the potatoes cut-side down on the grill first to achieve a beautiful golden-brown crust. This adds a smoky flavor and enhances the texture.
Mix Dressing Separately:Â Combine the vinegar, whole-grain mustard, Dijon mustard, and olive oil thoroughly before adding the grilled potatoes. This ensures the dressing is well-emulsified and evenly coats the potatoes.
Rest for Flavor:Â Let sit at room temperature for at least 15 minutes before serving. This allows the flavors to meld and intensify, making the salad even more delicious.