I came across this Bobby Flay Potato Salad recipe when I was planning to host a Christmas party. Well, I must say that including this salad to the menu was one of the best decisions I ever made.
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.
In the earlier days, 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.
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 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.
- 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.
Bobby Flay Potato Salad Ingredients & Substitutions
Note: The ingredients used in this recipe will help you make eight servings.
- 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.
Bobby Flay Potato Salad Recipe Video
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
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.
| 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: You can easily substitute mayonnaise with vegan mayonnaise. I also tried the vegan version of this recipe using avocado mayo, which was delicious.
- Keto-Friendly Diet: I recommend to use rutabaga instead of potatoes in this recipe for my mother, who follows a keto diet.
- Low-Sodium Diet: 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
Bobby Flay Potato Salad Recipe
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
Equipment
- 2 Large Bowls
- Small Bowls
- Salad Servers
- Knife
- Chopping Board
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
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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!
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