Bobby Flay Grilled Potato Salad Recipe
The Bobby Flay Grilled Potato Salad Recipe is smoky, flavorful and fresh. This salad is perfect for summer barbecues, family dinners or picnics.
Ingredients
- 2 pounds small red or Yukon gold potatoes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill
- 3 tablespoons olive oil for dressing
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 clove garlic minced
Instructions
Prepare the Potatoes
- Wash and slice potatoes into 1/2-inch thick pieces. Toss with olive oil, salt and pepper. Set aside while heating the grill.
Preheat the Grill
- Heat the grill or grill pan over medium-high heat. Brush with a little olive oil to prevent sticking. Ensure grill grates are clean for perfect marks.
Grill the Potatoes
- Place potatoes on the grill. Cook for 10–12 minutes per side until tender and slightly charred. Use tongs to turn gently for even cooking.
Prepare the Vinaigrette
- In a small bowl, mix olive oil, red wine vinegar, Dijon mustard, honey and minced garlic. Whisk until smooth and well combined.
Combine Salad Ingredients
- Place grilled potatoes in a large mixing bowl. Add parsley, chives and dill. Drizzle vinaigrette over the potatoes. Toss gently to coat evenly.
Adjust Seasoning and Serve
- Taste and adjust salt and pepper if needed. Serve warm or at room temperature. Garnish with extra herbs for a fresh look.
Notes
- Use Yukon gold or red potatoes for best grilling texture
- Don’t overcrowd the grill to get good char marks
- Let potatoes cool slightly before tossing with herbs
- Make vinaigrette ahead to save time
- Add thinly sliced red onion for extra flavor