Bobby Flay Potato Salad Recipe
The best part of this Bobby Flay Potato Salad recipe is that it is so simple to make and delicious to taste. The dish was a super hit at the party, and since then, it has become a star dish at all my parties.
Equipment
- 2 Large Bowls
- Small Bowls
- Salad Servers
- Knife
- Chopping Board
Ingredients
- 1 ½ Cups Prepared Mayonnaise
- ¼ Cup Dijon Mustard
- 2 Tablespoons Of Fresh Lime Juice
- 2 Tablespoons Chipotle Pepper Puree
- 1 Large Ripe Tomato seeded and diced
- ¼ Cup Chopped Cilantro Leaves
- 3 Scallions Chopped, White, and Green Parts
- 1 Medium Red Onion Thinly Sliced
- ½ Teaspoon Cayenne Pepper
- 4 Cloves Garlic finely chopped
- Salt and Freshly Ground Black Pepper
- 16 New Potatoes about 3 to 4 pounds, cooked, drained, and sliced ½—inch thick
Instructions
- Add 1 ½ cups of mayonnaise to a large bowl.
- Next, add Dijon mustard and cayenne pepper to the bowl and mix all three ingredients until well combined.
- Then add 2 tablespoons of fresh lime juice and 2 tablespoons of chipotle pepper puree and mix well.
- Season the salad dressing with some salt and freshly ground pepper as per taste.
- Add finely chopped scallions and garlic to the dressing and mix well.
- Then add thinly sliced onions and toss to coat with the prepared salad dressing.
- Now add the diced tomatoes and combine them gently with the other ingredients.
- Lastly, add boiled, drained, and sliced potatoes to the bowl.
- Mix the potatoes gently, letting the salad dressing coat well to the potatoes.
- Garnish the salad with some cilantro leaves.
- Your salad is ready to be served.
Video
Notes
- I add vinegar to the water while cooking the potatoes, as it prevents them from overcooking. One tablespoon of vinegar per one quart of water does the trick.
- I usually avoid using potatoes with too much starch, like Russets. Starchy potatoes turn to mush in salads like this.
- Choosing potatoes of the same size for consistent cooking is one of the most important things I follow.
- I sometimes add pickle relish to perk up my salad. This trick works best for those who love that extra kick of tanginess and spiciness in their salads.
- I prefer leaving the skin on the potatoes as it gives my potato salad a nice texture and flavor. Also, the skin of a potato makes the salad nutritious.
- I drain the potatoes properly, as excess water can make the salad watery.
- Always cool down the cooked potatoes slightly before mixing with the dressing. This prevents warm potatoes from absorbing too much dressing and maintains the salad's texture.
- I prepare this salad ahead of time and refrigerate it as it makes my salad more flavorful.
Nutrition
Calories: 358kcal | Carbohydrates: 28g | Protein: 6.7g | Fat: 21g | Cholesterol: 170mg | Sodium: 1323mg | Potassium: 635mg
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