Bobby Flay Texas Potato Salad

Bobby Flay’s Texas Potato Salad is made with red wine vinegar, sugar, mustard seeds, salt, red onion, red potatoes, hard-cooked eggs, roasted red pepper, mayonnaise, Dijon, and whole-grain mustards, ground black pepper, and parsley or cilantro, for a savory dish that’s ready in 1 hour and 45 minutes!

Try More Bobby Flay Recipe:

• Bobby Flay Caesar Salad
• Bobby Flay Orzo Salad
• Bobby Flay Chinese Chicken Salad

💛 Why You’ll Love This Texas Potato Salad Recipe:

• Bursting with Flavor: The tangy pickled onions and creamy mustard dressing create a perfect balance of flavors.
• Make-Ahead Friendly: Prepare in advance and store in the fridge, making it ideal for gatherings.
• Simple Ingredients: Uses easily accessible ingredients found in most kitchens.

❓ What Is Bobby Flay’s Texas Potato Salad Recipe?

Bobby Flay’s Texas Potato Salad features red potatoes, hard-cooked eggs, roasted red peppers, pickled onions, and a creamy dressing made with mayonnaise, Dijon, and whole-grain mustards.

🥔 Bobby Flay Texas Potato Salad Ingredients

• 1 1/2 cups red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon mustard seeds
• Kosher salt
• 1 small red onion, halved and thinly sliced
• 2 1/2 pounds new red potatoes
• 6 hard-cooked eggs, coarsely chopped
• 1 roasted red pepper, finely diced
• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons whole-grain mustard
• Freshly ground black pepper
• 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro

🥙 How To Make Bobby Flay Texas Potato Salad

1. Bring the vinegar, sugar, mustard seeds, and 1 tablespoon of salt to a boil in a small saucepan.
2. Cook, stirring occasionally, until the sugar and salt dissolve, which should take approximately 1 minute.
3. Place in a small bowl and set aside to cool for 10 minutes. Toss in the onions and mix well.
4. Put in the fridge, covered, for at least an hour, preferably up to a day. Drain the onions in a strainer into a bowl, and save the pickling liquid.
5. Toss the potatoes with 2 teaspoons of salt and 2 inches of cold water in a large pot. Raise the heat to high and boil the potatoes until a knife inserted in the center meets no resistance.
6. Drain the potatoes thoroughly, cool slightly (but not completely), and slice into 1/2-inch thick slices.
7. Place warm potatoes in a large bowl. Toss in the eggs, red peppers, and pickled onions.
8. Mix the mayonnaise, mustards, and a few tablespoons of the pickling liquid; season with salt and pepper.
9. Gently combine the warmed potatoes with the dressing and parsley; add salt and pepper to taste.
10. Serve at room temperature, or refrigerate, tightly covered, for at least 2 hours and serve cold.

💭 Recipe Tips

• Cook Potatoes Just Right: Boil potatoes until tender but not mushy to maintain texture.
• Properly Pickle Onions: For the best flavor, allow onions to pickle for at least an hour.
• Balance the Dressing: Use a mix of Dijon and whole-grain mustard for depth and complexity.
• Combine Gently: Mix the potatoes with the dressing carefully to avoid breaking the slices.

🍝 What To Serve With Texas Potato Salad?

Serve Texas Potato Salad with Hungarian Goulash, Beef Stew,Pork Chops And Applesauce, Corned Beef Hash, Spaghetti And Meatballs and Grilled Boneless Leg Of Lamb.

🎚 How To Store Leftovers Texas Potato Salad?

• In The Fridge: Store leftover Texas potato salad in an airtight container for up to 5 days.
• In The Freezer: Leftover Texas potato salad can be frozen in a freezer-safe container for up to 3 months.

🥵 How To Reheat Leftovers Texas Potato Salad?

• On The Stove: Reheat gently leftover Texas potato salad in a skillet over low heat for 3 minutes, stirring occasionally.
• In The Microwave: Heat leftover Texas potato salad in a microwave-safe dish on low power in 90-second intervals, stirring between intervals.

FAQs

Try More Bobby Flay Recipe:

• Bobby Flay Southwest Potato Salad
• Bobby Flay Irish Soda Bread
• Bobby Flay Buttermilk Biscuits

Bobby Flay Texas Potato Salad Nutrition Facts

Amount Per Serving

• Calories 220
• Total Fat 11g
• Saturated Fat 2g
• Trans Fat 0g
• Cholesterol 30mg
• Sodium 620mg
• Total Carbs 27g
• Net Carbs 24g
• Dietary Fiber 3g
• Sugars 5g
• Protein 3g