Bobby Flay Potato Salad Recipe (Photos + Video)

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Last year, I was planning to host a small Christmas party for my friends and family and had thought of including a salad in my menu. That’s when I came across Bobby Flay’s potato salad recipe. Read along to learn more about this recipe.

My idea was to make a salad interesting, and Bobby Flay’s potato salad recipe did the same. The best part of this 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.

Do you know that potato salad is said to have first originated in Germany and quickly spread throughout Europe? Yes, that’s true. The traditional potato salad prepared then was quite different from what it is today. Earlier, the American potato salad was made from cooked potatoes that were typically dressed with oil, vinegar, and herbs.

Bobby Flay has kept the essence of the traditional recipe alive and combined delectable sauces, spices, and fresh herbs. It is not just a usual salad but a creamy treat that is so delectable. I bet your mouth is watering by now.

So, let me quickly get to the recipe for this mouthwatering salad. I’ve included all the essential details to help you prepare this salad effortlessly. You’ll find tips, tricks, and more, so be sure to read until the end.

What's In The Post

Equipments Required

2 Large Bowls: I use one large bowl to prepare salad dressing and then mix all the other ingredients in the dressing. The second bowl is used to keep the cooked potatoes.
Small Bowls: I prefer to have all the ingredients ready before making any salad. So, I keep every single ingredient that will be required to make this salad in small bowls.
Salad Servers: I use a set of salad servers, a wooden spoon, and a spoon fork to mix all the ingredients until they are well combined. However, you can use any spoon.
Knife: You will need a sharp knife to chop and dice all the vegetables for the salad.
Chopping Board: I prefer using a wooden chopping board for chopping the vegetables. However, you can also opt for a plastic or glass chopping board at your convenience.

Bobby Flay Potato Salad Ingredients and Substitutions

Note: The ingredients used in this recipe will help you make eight servings. However, you can adjust the quantities of the ingredients as per your requirements.

1 ½ Cups Prepared Mayonnaise: While this recipe calls for mayonnaise, you can also use Greek yogurt or sour cream to prepare the salad dressing.
¼ Cup Dijon Mustard: You can also use stone-ground mustard or yellow mustard to give your salad that pungent and spicy flavor.
2 Tablespoons Of Fresh Lime Juice: I have also used vinegar instead of lime juice in this salad at times. There was not much difference in the taste.
2 Tablespoons Chipotle Pepper Puree: Smoked paprika is the best substitute for chipotle pepper.
1 Large Ripe Tomato (seeded and diced): You can also use cherry tomatoes instead of a large tomato.
¼ Cup Chopped Cilantro Leaves: Parsley or basil leaves can be substituted for cilantro leaves.
3 Scallions, Chopped, White, and Green Parts: Chives are the best substitutes for scallions, especially in recipes where raw scallions are used.
1 Medium Red Onion, Thinly Sliced: I mostly use white onions in this salad. You can also use yellow onions or shallots instead of red onions.
½ Teaspoon Cayenne Pepper: Paprika, red chili flakes, or chili powder can also be used as substitutes.
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: If you like your salad sweeter, you can also try using sweet potatoes in this salad. Other vegetables that can replace potatoes are rutabaga, turnips, etc.

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
20 Minutes	15 Minutes	35 Minutes

How To Make Bobby Flay Potato Salad At Home

Step 1

Add 1 ½ cups of mayonnaise to a large bowl.

Step 2

Next, add Dijon mustard and cayenne pepper to the bowl and mix all three ingredients until well combined.

Step 3

Then add 2 tablespoons of fresh lime juice and 2 tablespoons of chipotle pepper puree and mix well.

Step 4

Season the salad dressing with some salt and freshly ground pepper as per taste.

Step 5

Add finely chopped scallions and garlic to the dressing and mix well.

Step 6

Then add thinly sliced onions and toss to coat with the prepared salad dressing.

Step 7

Now add the diced tomatoes and combine them gently with the other ingredients.

Step 8

Lastly, add boiled, drained, and sliced potatoes to the bowl.

Step 9

Mix the potatoes gently, letting the salad dressing coat well to the potatoes.

Step 10

Garnish the salad with some cilantro leaves.

Step 11

Your salad is ready to be served.

Expert Tips That I Recommend

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.

FAQs About Bobby Flay Potato Salad

Why is this potato salad watery?

Your potato salad can turn out to be watery if you don’t drain the water well or leave the potatoes in water for too long. To prevent this, make sure to drain them well through a colander ,once cooked.

Why is your potato salad too mushy?

Your potato salad can turn mushy if overcooked potatoes are added to the salad. So, always make sure to cook the potatoes until tender and drain the water.

How to fix a bland potato salad?

Fixing a bland potato salad is easy. You can season it with herbs to get a perfect balance of flavors.

Why is this potato salad too dry?

Your potato salad can turn dry if you toss the salad too soon and leave it uncovered for too long. This salad is quick and easy to make if the ingredients are ready, so toss it just before eating.

Why is this potato salad oily?

Your potato salad can turn oily if you mix mayonnaise to warm potatoes. The heat from the potatoes will release the oil from mayonnaise. The warm potatoes tend to absorb more oil from the mayonnaise.

What should I do if my potato salad is too salty?

If the salad is too salty, you can balance it out by adding more potatoes, a pinch of sugar, or some lemon juice. Adding some rice wine vinegar or balsamic vinegar can also neutralize the saltiness.

Why has the potato salad turned brown?

Potato salad can turn brown due to oxidation, which occurs when the cut potatoes or other ingredients are exposed to air for too long. To prevent browning, you can add a bit of lemon juice or vinegar to the potatoes before mixing them into the salad.

Nutritional Information Per Serving

I won’t say potato salad is a typical salad that is full of health benefits. This salad is rich in calories, fat, and sodium. So, I would recommend having it in moderation. I have also mentioned the nutritional value of this recipe in the table below for your reference.

Calories	436 kcal
Total Fat	34g
Saturated Fat	5g
Carbohydrates	30g
Dietary Fiber	5g
Sugar	3g
Protein	4g
Cholesterol	17mg
Sodium	690 mg

However, the good news is that people following a gluten-free diet and dairy-free diet can have this salad. There is no ingredient that has to necessarily be substituted to suit their diets respectively.

Recipe Variations For Different Diets

Vegan Diet: Only one ingredient that comes in the way of a vegan diet that is mayonnaise. Therefore, you can easily substitute it with vegan mayonnaise. I also tried the vegan version of this recipe using avocado mayo, which was delicious.
Keto-Friendly Diet: The hero ingredient of this recipe, potatoes, is a strict no-no for people following the keto diet. Therefore, I generally use rutabaga instead of potatoes in this recipe for my mother, who follows a keto diet.
Low-Sodium Diet: People following a low-sodium diet can use a low-sodium dressing. Therefore, mayonnaise can be replaced by Greek yogurt, and dijon mustard sauce can be replaced by yellow mustard to reduce the sodium intake in the salad.

Storing This Recipe

Countertop: This Bobby Flay potato salad should not be left out at room temperature for more than two hours.
Refrigerator: I transfer the leftovers to an airtight container and place them in a refrigerator, where they can last for about 4-5 days.

What To Serve With This Recipe

As much as I love this potato salad on its own, it also pairs well with many other dishes. Therefore, I usually serve it alongside lemon chicken, hotdogs, ham steak, BBQ grilled chicken breasts, etc.

You can also serve it with baked beans, candied carrots, collard greens, baked chicken wings, etc., according to your liking and taste.

Printable Version

More Bobby Flay Recipes That You Can Try

Baby Back Ribs Cut Into Pieces — Bobby Flay Baby Back Ribs

Hot Mac And Cheese Carbonara Served — Bobby Flay Baby Back Ribs

Conclusion

I’ve impressed my family with Bobby Flay’s potato salad, and it’s now the star dish on most of my dinner and lunch menu. If you want to know what is so special in this salad that makes it a crowd pleaser, follow the steps as it is and get your answers.

While you’re at it do not forget to write about your experience and experiment with this salad in the comment section below. Happy Cooking!