Mohamed Shili 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?
- Preheat the grill: Set your grill to medium heat and lightly oil the grate.
- Prepare the potatoes: Place potatoes in a large bowl, add 30ml / 2 tablespoons olive oil, and toss to coat.
- 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.
- Make the dressing: In a bowl, whisk together 120ml / ½ cup olive oil, apple cider vinegar, salt, black pepper, garlic, and sugar until smooth.
- 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
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Bobby Flay Grilled Potato Salad
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
Dressing:
Instructions
- Preheat the grill: Set your grill to medium heat and lightly oil the grate.
- Prepare the potatoes: Place potatoes in a large bowl, add 30ml / 2 tablespoons olive oil, and toss to coat.
- 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.
- Make the dressing: In a bowl, whisk together 120ml / ½ cup olive oil, apple cider vinegar, salt, black pepper, garlic, and sugar until smooth.
- 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.
Bobby Flay Grilled Potato Salad