Bobby Flay is a famous chef known for his skills in the kitchen and his popular Food Network shows like Beat Bobby Flay. He has shared some of his signature recipes over the years, including his tasty potato salad. Potato salad is a classic American side dish, ideal for backyard barbecues and summer picnics. Bobby puts his own special spin on traditional potato salad with his recipe.
Who is Bobby Flay?
For those not familiar, Bobby Flay is an American celebrity chef, restaurateur, and reality television personality. He is the owner and executive chef of several restaurants across the United States and has starred in numerous Food Network shows like Throwdown! with Bobby Flay and Grill It! with Bobby Flay. He often competes against other chefs in cooking competitions and is known for his Southwest and Mexican-inspired cuisine.
Why is his potato salad so popular?
Bobby Flay’s potato salad recipe is beloved for its bold flavors and creamy texture. He adds tangy ingredients like mustard and vinegar to brighten up the mayonnaise-based dressing. The addition of red onion and hard-boiled eggs gives his potato salad great texture and flavor. Flay’s secret ingredient – the pickle relish – provides tartness and crunch that makes this potato salad truly stand out. Overall, his recipe results in a flavorful, creamy potato salad that people love to eat. It’s easy to see why his version has become so popular at summertime gatherings and picnics.
Bobby Flay’s potato salad recipe yields 8 servings. Here are the ingredients you’ll need:
For the salad:
– 3 pounds Yukon gold potatoes, peeled and cut into 3/4-inch cubes
– Kosher salt
– 6 hard-boiled large eggs, peeled and chopped
– 1/2 cup mayonnaise
– 2 tablespoons whole grain mustard
– 2 tablespoons apple cider vinegar
– 1/4 cup finely chopped red onion
– 2 ribs celery, diced
– 1/4 cup sweet pickle relish
– 2 tablespoons chopped fresh parsley
– Freshly ground black pepper
– Chopped fresh parsley
Follow these simple steps to make Bobby Flay’s popular potato salad at home:
1. Cook the potatoes:
– Place the cubed potatoes in a large pot and cover with salted water. Bring to a boil over high heat.
– Once boiling, reduce heat to medium-low and simmer until the potatoes are tender, about 10-12 minutes.
– Drain the potatoes thoroughly and transfer to a large bowl.
2. Make the dressing:
– In a small bowl, whisk together the mayonnaise, mustard, vinegar, red onion, celery, relish, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Fold in the eggs and dressing:
– Add the chopped hard-boiled eggs to the warm potatoes.
– Add the dressing and gently fold together until evenly combined.
– Cover the bowl with plastic wrap and refrigerate for at least 1 hour, until completely chilled.
5. Adjust seasoning and garnish:
– Taste the salad and adjust seasoning with more salt, pepper, vinegar, or mustard if desired.
– Transfer to a serving bowl and garnish with a sprinkle of paprika and chopped parsley.
Extra Tips for Best Results
Bobby Flay includes some extra tips in his potato salad recipe for getting optimal results:
– Use Yukon gold potatoes – their waxy, firm texture holds up well in salads. Russets tend to get mushy.
– Let the potatoes cool just until warm before adding the eggs and dressing. This helps them absorb more flavor.
– Chill for at least 1 hour to allow flavors to develop.
– When seasoning, add small amounts of salt, pepper, vinegar to taste. You can always add more!
– For more richness, substitute mayo with an equal amount of Duke’s mayonnaise.
– Garnish with crunchy toppings like chopped bacon or scallions for more texture.
– Pair with something tangy, like Flay’s Santa Fe coleslaw salad.
While Bobby Flay’s basic potato salad recipe is delicious, you can put your own spin on it by trying these variations:
Smoked Paprika-Dill Potato Salad
Add 1 tablespoon smoked paprika and 2 tablespoons chopped fresh dill to the dressing. Use half red onion and half yellow onion. Garnish with extra dill.
Italian Potato Salad
Substitute cider vinegar with red wine vinegar. Use chopped Italian parsley instead of regular parsley. Add diced salami or pepperoni, shredded mozzarella, and diced grape tomatoes.
Southwestern Potato Salad
Add 1 diced avocado, 1 diced mango, 1/4 cup chopped cilantro, and a pinch of cayenne pepper to the dressing. Substitute cider vinegar with lime juice.
Greek Potato Salad
Use lemon juice instead of vinegar. Add diced cucumber, halved grape tomatoes, feta cheese, chopped olives, and Greek yogurt to the dressing. Omit the mustard.
Bacon Ranch Potato Salad
Cook and crumble 4 slices of bacon, then fold into the salad along with 2 tablespoons Ranch seasoning mix, 1/4 cup milk, and chopped green onions.
Bobby Flay’s potato salad is a lighter option compared to heavy, mayo-laden versions. Here is the nutrition information per 1 cup serving:
– Calories: 221
– Total Fat: 12g
– Saturated Fat: 2g
– Sodium: 437mg
– Carbohydrates: 24g
– Fiber: 2g
– Protein: 5g
The recipe uses Greek yogurt and a modest amount of mayonnaise to keep it creamy while reducing the amount of saturated fat. The potatoes provide carbs and vitamins, while the eggs add protein. Overall, a tasty potato salad that won’t weigh you down!
Here is an estimated cost breakdown for Bobby Flay’s potato salad recipe:
|Yukon gold potatoes||3 lbs||$3.00|
|Red onion||1/4 cup||$0.10|
|Pickle relish||1/4 cup||$0.25|
The total cost to make this potato salad is about $5.57, which breaks down to around $0.70 per serving. This is a very budget-friendly side dish that feeds a crowd! The most expensive ingredients are the potatoes and eggs. Buying when in season and on sale can lower the price even further.
Tips for Making Ahead and Storing
Potato salad is the perfect make-ahead side dish. Here are some tips from Bobby Flay for preparing it in advance:
– Cook potatoes 1 day ahead. Store in the fridge in cooking liquid until ready to use.
– Hard boil and peel eggs up to 5 days ahead. Store peeled eggs in the fridge.
– Chop onions, celery, parsley up to 2 days ahead. Store separately in the fridge.
– Mix dressing up to 5 days ahead. Whisk together mayo, mustard, vinegar, seasonings.
– Assemble salad up to 2 days before eating. Combine everything gently and store covered in fridge.
– Let sit at room temperature 30 minutes before serving. This improves the flavor.
– Keeps well refrigerated for 4-5 days.
Storing the prepped ingredients separately maximizes freshness. Assembling the full salad right before eating ensures the best texture and taste.
How to Serve Bobby Flay’s Potato Salad
Bobby Flay’s potato salad is versatile – it can be served in many ways:
– Scoop into a bowl and top with extra chopped egg, bacon bits, scallions, or paprika for a potluck or barbecue side.
– Serve potato salad sandwiches on crusty bread with sliced deli meat and mustard.
– Top a bed of lettuce with potato salad, chopped chicken, avocado, and ranch dressing for a main meal salad.
– Use potato salad as a topping for hot dogs, burgers, or sandwiches in place of regular condiments.
– Fill an avocado half with scoops of potato salad for a fun twist on stuffed avocado.
– Fry individual scoops of chilled potato salad into potato salad croquettes for an appetizer.
– Skewer cubes of potato salad with peppers, onions, and mushrooms for a fun kabob option.
However you choose to serve it, Bobby Flay’s potato salad is sure to be a crowd-pleasing addition to any meal!
Here are some frequently asked questions about making Bobby Flay’s potato salad recipe:
Can I use regular yellow mustard instead of whole grain?
Yes, you can substitute regular yellow mustard or Dijon mustard if you do not have whole grain mustard. The flavor will be a bit different but still tasty.
What kind of pickles work best for the relish?
Bobby Flay recommends dill or sweet pickles. Avoid using bread-and-butter pickles as they have a distinct flavor that clashes with the dressing.
Do I really need to chill it for 1 full hour?
Chilling for the full hour allows the flavors to develop fully for best results. However, if you’re short on time, 30-45 minutes will work. Just be sure it’s completely chilled before serving.
Can I prepare this ahead of time?
Yes! See the storage tips above. Prepping the components in advance allows you to quickly assemble right before your event. Just remember to only combine the full salad up to 2 days ahead.
What protein goes well with this potato salad?
This versatile potato salad pairs well with grilled meats like chicken, steak, and sausage. It’s also great alongside seafood like grilled salmon or shrimp skewers.
Is Bobby Flay’s potato salad gluten free?
Yes, as written the recipe does not contain gluten. Just be sure to use gluten-free mayonnaise and mustard to keep it gluten free.
Bobby Flay puts his signature stamp on traditional potato salad with his boldly flavored recipe. By using tangy ingredients like mustard, pickle relish, and red onions, he livens up the mayo-based dressing and creates a creamy, rich salad withgreat texture. Allowing the warm potatoes to soak up the savory dressing is the key to developing deep flavor. Follow his easy instructions for cooking the potatoes, hard boiling the eggs, and tossing it all together for a crowd-pleasing summer side dish. With a few tweaks, you can customize the recipe to suit your tastebuds. Bobby Flay’s potato salad is endlessly adaptable and sure to jazz up any barbecue, picnic, or potluck.