Sandra This Bobby Flay Texas Potato Salad is a tangy and creamy recipe, which is made with tender red potatoes and zesty homemade pickled onions. It’s the perfect side dish for any gathering, a crowd-pleasing recipe that’s great for barbecues, ready in about an hour, plus pickling time.
Bobby Flay Texas Potato Salad Ingredients
A classic combination for a truly flavorful and satisfying side dish.
For the Quick Pickled Onions:
- 1 small red onion, halved and thinly sliced
- 1 1/2 cups red wine vinegar
- 2 tablespoons sugar
- 1 teaspoon mustard seeds
- 1 tablespoon kosher salt
For the Salad:
- 2 1/2 pounds new red potatoes
- 6 hard-cooked eggs, coarsely chopped
- 1 roasted red pepper, finely diced
- 1/4 cup roughly chopped fresh flat-leaf parsley or cilantro
For the Dressing:
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- A few tablespoons of the reserved onion pickling liquid
- Kosher salt and freshly ground black pepper, to taste
How To Make Bobby Flay Texas Potato Salad
A step-by-step guide to this classic and comforting side dish.
- Make the Quick Pickled Onions: In a small saucepan, bring the vinegar, sugar, mustard seeds, and 1 tablespoon of salt to a boil, stirring until the sugar and salt dissolve. Place the thinly sliced onions in a small bowl and pour the hot liquid over them. Let them cool, then cover and refrigerate for at least one hour (or up to a day).
- Boil the Potatoes: Place the whole potatoes in a large pot with 2 teaspoons of salt and cover with cold water by 2 inches. Bring to a boil and cook until a knife inserted into the center meets no resistance.
- Make the Creamy Dressing: While the potatoes cook, make the dressing. Drain the pickled onions in a strainer set over a bowl, reserving the pickling liquid. In a separate large mixing bowl, whisk together the mayonnaise, both mustards, and a few tablespoons of the reserved pickling liquid.
- Combine and Serve: Drain the cooked potatoes thoroughly and let them cool just slightly. While they are still warm, slice them into 1/2-inch thick rounds and add them to the large bowl with the dressing. Gently fold in the chopped eggs, diced red peppers, and the pickled onions. Season to taste with salt and pepper, then gently fold in the fresh parsley. Serve at room temperature or chilled.
Recipe Tips
For the most flavorful, perfectly textured potato salad.
- How to get the most flavor? The two secrets in this recipe are the homemade pickled onions and dressing the potatoes while they are still warm. The warm potatoes will absorb the tangy dressing much more effectively than cold potatoes, seasoning them from the inside out.
- Can I make this ahead of time? Yes! Potato salad is a fantastic make-ahead dish. The flavors will actually get even better as it sits and chills in the refrigerator. You can make it up to a day in advance.
- How to avoid mushy potatoes? The key is to use a waxy potato variety like the red potatoes in the recipe, which hold their shape well. Boil them whole and only until they are just tender when pierced with a knife. Slicing them after they are cooked also helps them maintain their integrity.
- Why use two kinds of mustard? The combination of smooth, sharp Dijon and the pungent, textural pop of whole-grain mustard creates a much more complex and interesting flavor profile in the dressing.
What To Serve With Texas Potato Salad
Classic barbecue pairings for this essential side dish.
This hearty and flavorful potato salad is a staple at any cookout or potluck. It pairs perfectly with:
- Grilled hamburgers and hot dogs
- BBQ ribs or smoked brisket
- Fried chicken or grilled chicken
- Pulled pork sandwiches
How To Store Texas Potato Salad
This dish makes for fantastic leftovers.
- Refrigerate: Due to the egg and mayonnaise-based dressing, this potato salad must be kept cold. Store it in an airtight container in the refrigerator for up to 4 days. Do not leave it sitting out at room temperature for more than two hours.
Bobby Flay Texas Potato Salad Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 35 g
- Protein: 10 g
- Fat: 26 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is the key to the “Texas-style” flavor! The quick-pickled onions provide a bright, tangy, and slightly sweet crunch that is much more flavorful than just adding raw onions. Don’t skip this step!
Yes. If you can’t find new red potatoes, another waxy potato like Yukon Golds or fingerlings would be a great substitute. It’s best to avoid starchy Russet potatoes, as they can fall apart easily after boiling.
Red wine vinegar is recommended for its flavor and for maintaining the vibrant color of the red onions. In a pinch, you could use apple cider vinegar or white wine vinegar.
Bobby Flay Texas Potato Salad Recipe
Description
A tangy and creamy Texas-style potato salad from Bobby Flay, featuring tender red potatoes, hard-boiled eggs, and a zesty two-mustard dressing made with the liquid from quick-pickled red onions.
Ingredients
Instructions
- Pickled Onions: Bring the vinegar, sugar, mustard seeds, and salt to a boil. Pour over the sliced onions in a bowl and let cool. Refrigerate for at least 1 hour.
- Potatoes: Boil the whole potatoes in salted water until just tender. Drain and let cool slightly. Slice into 1/2-inch thick rounds.
- Dressing: Whisk together the mayonnaise and both mustards. Drain the pickled onions, reserving the pickling liquid. Whisk a few tablespoons of the pickling liquid into the mayonnaise mixture.
- Assemble: In a large bowl, place the warm potato slices. Add the chopped eggs, diced red pepper, and the pickled onions.
- Gently fold in the dressing until everything is coated. Fold in the fresh parsley and season to taste with salt and pepper. Serve warm or chilled.
Notes
- The quick-pickled red onions and their reserved liquid are the secret ingredients that give this potato salad its signature tangy flavor.
- Dressing the potatoes while they are still warm is crucial for them to absorb the most flavor.
- This is a perfect make-ahead side dish for a barbecue, as the flavors get even better after a day in the fridge.
- Be gentle when mixing the salad to keep the potato slices and egg pieces intact.
