Sandra This easy Bobby Flay Southwest Potato Salad is a vibrant and zesty recipe, which is a perfect side dish for any barbecue or summer meal. Packed with tender potatoes, charred corn, black beans, and crunchy bell peppers, it’s tossed with a smoky lime-cumin vinaigrette for an extra burst of flavor. This is a healthy, satisfying, and crowd-pleasing take on a classic, ready in about 45 minutes.
Bobby Flay Southwest Potato Salad Ingredients
For the Salad:
- 2 pounds waxy potatoes (like Yukon Gold or red potatoes), peeled and cubed
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Optional: 1 jalapeño, seeded and finely minced
For the Lime-Cumin Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and freshly ground black pepper to taste
How To Make Bobby Flay Southwest Potato Salad
- Cook the Potatoes: Place the cubed potatoes in a large pot of cold, salted water. Bring to a boil and cook for about 10-15 minutes, until the potatoes are tender when pierced with a fork, but not falling apart. Drain and let them cool completely.
- Make the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, whisk or shake together the olive oil, lime juice, cumin, chili powder, salt, and pepper until the dressing is well combined and emulsified.
- Combine the Salad: In a large bowl, combine the completely cooled potatoes, corn, black beans, red and green bell peppers, red onion, and cilantro.
- Dress and Chill: Pour the dressing over the salad and gently toss to coat everything. For the best flavor, cover and refrigerate for at least 30 minutes to 1 hour before serving to let the flavors meld.
Recipe Tips
- How to get the perfect texture (The Bobby Flay Twist)? For a true Bobby Flay touch with extra flavor and texture, grill or roast your vegetables! Toss the boiled and cooled potato cubes, corn kernels, and bell pepper chunks with a little oil and grill them over high heat until they have a nice char. This adds a wonderful smoky depth that elevates the entire salad.
- How to get a non-mushy potato salad? The two most important secrets are to use a waxy potato (like Yukon Gold or red potatoes), which holds its shape better than a starchy Russet, and to let the boiled potatoes cool completely before you toss them with the dressing. Tossing them while hot can make them break down and become mushy.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead salad for a party or potluck. In fact, the flavor is significantly better after it has had at least an hour in the refrigerator for all the smoky and zesty flavors to meld together.
- How can I customize this? This is a great base recipe. For a creamy element, you can add some diced avocado just before serving. For extra heat, add a finely minced jalapeño to the vegetable mix.
What To Serve With Southwest Potato Salad
This is a classic side dish for any barbecue, picnic, or cookout. It pairs wonderfully with:
- Grilled chicken, steak, or burgers
- BBQ Pulled Pork or Ribs
- Smoked Brisket
- As a hearty side for tacos or fajitas
How To Store Southwest Potato Salad
- Refrigerate: Store leftovers in an airtight container in the refrigerator. It will keep well for up to 4 days, and the flavor often continues to improve on the second day.
Southwest Potato Salad Nutrition Facts
- Serving: 1/6th of recipe
- Calories: 380 kcal
- Carbohydrates: 45g
- Protein: 8g
- Fat: 18g
- Saturated Fat: 2.5g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. While this is a vinaigrette-based salad, you can easily give it a creamy element by stirring in a few tablespoons of mayonnaise, sour cream, or plain Greek yogurt into the finished dressing.
No. Good quality frozen (and thawed) corn or even a well-drained can of corn will work perfectly in this recipe. If you are grilling the vegetables, fresh or frozen corn will work best.
Canned beans are packed in a starchy, salty liquid. Rinsing them thoroughly under cold water not only removes the excess sodium but also gets rid of the “canned” taste, leaving you with clean, fresh-tasting beans for your salad.
Try More Recipes:
Bobby Flay Southwest Potato Salad Recipe
Description
A vibrant and zesty twist on classic potato salad, featuring tender potatoes, black beans, and charred corn, all tossed in a smoky lime-cumin vinaigrette.
Ingredients
Instructions
- Boil the cubed potatoes in salted water for 10-15 minutes until tender; drain and let cool completely.
- Make the dressing by shaking all the vinaigrette ingredients together in a jar until well combined.
- In a large bowl, combine the cooled potatoes with the corn, black beans, bell peppers, red onion, and cilantro.
- Pour the dressing over the salad and toss gently to coat.
- Refrigerate for at least 30-60 minutes to allow the flavors to meld before serving.
Notes
- The Bobby Flay Twist: For the best flavor and texture, toss the boiled potatoes, corn, and peppers in oil and grill or roast them at a high heat until they have some char before adding them to the salad.
- Cool the Potatoes: The most important tip is to let the potatoes cool completely before you dress them. This prevents them from becoming mushy and ensures a perfect texture.
- Use Waxy Potatoes: For a potato salad that holds its shape, always use a waxy potato variety like Yukon Gold, red potatoes, or fingerlings, not a starchy Russet.
- Let it Marinate: Don’t skip the chilling time. This is a crucial step that allows the potatoes and vegetables to soak up all the delicious flavors of the dressing.
