Bobby Flay Grilled Potato Salad Recipe

This Bobby Flay Grilled Potato Salad Recipe is a smoky and tangy recipe, which features tender new potatoes and a zesty grainy mustard vinaigrette. It’s the perfect summer side dish, ready in about 40 minutes.

Bobby Flay Grilled Potato Salad Ingredients

• 2 1/2 pounds small new potatoes (red and yellow mixed), scrubbed
• 1/2 cup olive oil, divided (1/4 cup for grilling, 1/4 cup for dressing)
• 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 (or parsley), for garnish

How To Make Bobby Flay Grilled Potato Salad

1. Par-boil the potatoes: Place the scrubbed potatoes in a medium saucepan and cover them with cold water by an inch. Add 2 teaspoons of salt. Bring to a boil over high heat, then lower the heat and simmer for around 8 minutes. You want them just soft enough to be pierced with a knife but not falling apart. Drain the potatoes, let them cool slightly, and then cut them in half.
2. Prep the grill and potatoes: Preheat your grill to medium heat. In a large bowl, toss the halved potatoes with 1/4 cup of the olive oil, salt, and pepper. Ensure they are well coated to prevent sticking.
3. Grill the potatoes: Place the potatoes cut-side down directly on the grill grates. Grill for around 4 minutes, or until they develop nice char marks and a slight golden brown color.
4. Flip and finish: Flip the potatoes over to the skin side and continue grilling until they are tender all the way through, about 4 additional minutes.
5. Make the vinaigrette: While the potatoes are finishing, combine the sliced red onion, diced cornichons, drained capers, white wine vinegar, whole-grain mustard, Dijon mustard, and the remaining 1/4 cup of olive oil in a large bowl. Whisk to combine.
6. Toss and rest: Remove the potatoes from the grill and immediately add them to the bowl with the vinaigrette while they are still hot. Gently stir to mix, allowing the hot potatoes to absorb the dressing.
7. Season and serve: Taste and add more salt and pepper if needed. Allow the salad to rest at room temperature for a minimum of 15 minutes to let the flavors meld. Sprinkle with chopped fresh chervil (or parsley) right before serving.

Recipe Tips

• Why par-boil? Par-boiling ensures the center of the potato is creamy and cooked through before the outside gets too charred on the grill. If you skip this, you might end up with raw centers or burnt skins.
• Dress while hot: The secret to a flavorful potato salad (especially one without mayo) is tossing the potatoes in the vinaigrette while they are steaming hot. As they cool, they pull the flavor of the vinegar and mustard deep into the flesh.
• Potato Variety: Stick to “new potatoes” or waxy varieties like Red Bliss or Yukon Gold. Starchy Russet potatoes will crumble on the grill and fall through the grates.
• Chervil substitute: Chervil has a delicate anise flavor. If you can’t find it, a mix of fresh parsley and a tiny bit of fresh tarragon makes a great substitute.

What To Serve With Bobby Flay Grilled Potato Salad

This vinegar-based salad cuts through fatty meats perfectly, making it ideal for BBQs.

• Grilled Steak: The mustard flavors compliment beef.
• Sausages: Bratwurst or Italian sausages.
• Grilled Chicken Thighs: A smoky side for smoky chicken.
• Picnics: Since it has no mayonnaise, it is safe to sit out longer than creamy salads.

How To Store Bobby Flay Grilled Potato Salad Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Serve: This salad tastes best at room temperature. If serving from the fridge, let it sit out for 20 minutes to take the chill off, as the oil may solidify when cold.
• Freeze: Freezing is not recommended. The texture of the potatoes will become grainy and waterlogged upon thawing.

Bobby Flay Grilled Potato Salad Nutrition Facts

• Calories: 280
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 35g
• Dietary Fiber: 4g
• Sugar: 3g
• Protein: 4g

Nutrition information is estimated per serving based on 6 servings.

FAQs

Try More Recipes:

• Bobby Flay Corn Potato Salad Recipe
• Bobby Flay Quinoa Salad Recipe
• Bobby Flay Brussel Sprout Salad Recipe