Back in the kitchen with a recipe that’s bound to be the star of your next barbecue or family gathering. Bobby Flay’s potato salad combines creamy, tangy, and crunchy elements for a dish that’s anything but ordinary.
Why This Recipe Works
- The combination of Yukon Gold and red potatoes offers the perfect balance of creaminess and firmness.
- A homemade dressing with Dijon mustard and apple cider vinegar adds a tangy kick that elevates the flavors.
- Fresh herbs and crisp vegetables introduce layers of texture and freshness.
- Letting the salad chill for at least an hour allows the flavors to meld beautifully.
- It’s versatile enough to pair with any main dish, from grilled meats to vegetarian options.
Ingredients
- 2 pounds Yukon Gold potatoes, cubed
- 1 pound red potatoes, cubed
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1/2 cup finely chopped red onion
- 1/2 cup chopped celery
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
Equipment Needed
- Large pot
- Mixing bowls
- Whisk
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Cook the Potatoes
Start by placing the cubed Yukon Gold and red potatoes in a large pot. Cover them with cold water by about an inch, then bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are just tender, about 10 minutes. Tip: To check for doneness, pierce a potato cube with a fork; it should slide off easily.
Step 2: Prepare the Dressing
While the potatoes are cooking, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar in a large mixing bowl. Season with salt and pepper to taste. This creamy, tangy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine the Ingredients
Drain the cooked potatoes and let them cool slightly. Add them to the bowl with the dressing, along with the chopped red onion, celery, and fresh dill. Gently fold everything together until the potatoes are evenly coated with the dressing. Tip: For the best flavor, let the salad chill in the refrigerator for at least an hour before serving.
Tips and Tricks
For an extra layer of flavor, try roasting the potatoes instead of boiling them. This adds a delightful crispness to the edges. If you’re short on time, you can serve the salad immediately, but the flavors won’t be as developed. For a lighter version, substitute half of the mayonnaise with Greek yogurt. Always taste and adjust the seasoning before serving, as potatoes can absorb a lot of salt.
Recipe Variations
- Add hard-boiled eggs for a protein boost and extra creaminess.
- Mix in crispy bacon bits for a smoky flavor.
- For a spicy kick, add a diced jalapeño or a dash of hot sauce to the dressing.
- Swap the dill for parsley or cilantro for a different herbal note.
- Include a handful of capers or chopped pickles for a briny twist.
Frequently Asked Questions
Can I make this potato salad ahead of time?
Absolutely! In fact, making it a day ahead allows the flavors to meld together even more. Just be sure to keep it refrigerated and give it a good stir before serving.
What’s the best way to store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll keep for up to 3 days, though the texture of the potatoes may change slightly over time.
Can I use all one type of potato?
You can, but using a mix of Yukon Gold and red potatoes gives the salad a more interesting texture and flavor profile. If you must choose one, go with Yukon Gold for their creaminess.
Summary
Bobby Flay’s potato salad is a creamy, tangy, and crunchy side dish that’s perfect for any occasion. With its balance of flavors and textures, it’s sure to be a hit at your next gathering.
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