In the realm of culinary delights, Bobby Flay's Southwest Potato Salad stands as a testament to the harmonious blend of flavors and textures that can elevate a humble dish to a tantalizing masterpiece. This captivating salad showcases perfectly roasted potatoes, imbued with a smoky and subtly spicy charm, complemented by a vibrant array of ingredients that dance upon the palate. The tangy-sweet kiss of roasted corn and crisp bell peppers intermingles with the creamy embrace of avocado, while a symphony of fresh cilantro and peppery arugula adds a refreshing vibrancy. A zesty dressing, infused with the warmth of chili powder and the tang of lime, brings all these elements together, creating a flavor profile that is both bold and balanced. Get ready to embark on a culinary journey as we delve into the secrets behind this irresistible salad, with step-by-step instructions and additional recipe variations to satisfy every palate.
Here are our top 7 tried and tested recipes!
GERMAN POTATO SALAD
Steps:
- Preheat the grill to high. Place potatoes in a large pot with the yellow onion and cover with cold water. Cook, on the grates of the grill, or on a burner, until tender. Drain, discard the onion, and cut the potatoes into cubes when cool enough to handle. Place the potatoes in a large bowl and cover to keep warm.
- Place a large saute pan on the grates of the grill. Add the bacon and cook until crisp. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Add the red onion to the rendered bacon fat and cook until soft, about 3 to 4 minutes. Carefully add the vinegar and mustard and cook for 2 more minutes. Whisk in the oil and season, to taste, with salt and pepper. Add the hot dressing to the potatoes and toss gently to coat. Fold in the green onions and parsley. Season again with salt and pepper, to taste.
SPANISH POTATO SALAD
Steps:
- Combine the vinegar, honey and saffron in a small pot. Bring to a boil over high heat; immediately remove from the heat and let sit until cool to room temperature. Combine the mayonnaise and garlic with the saffron mixture in a medium mixing bowl and season to taste with salt and pepper.
- Cook the potatoes in a large pot of boiling, salted water until tender. Drain and slice 1/2-inch thick. Place in a large serving bowl and immediately fold in the mayonnaise mixture, tomatoes, onion, thyme and parsley. Season to taste with salt and pepper.
FRENCH STYLE GRILLED POTATO SALAD
Steps:
- Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat, and simmer until tender, about 8 minutes. Drain potatoes and let cool and slice in half.
- Heat the grill to medium.
- In a large bowl toss the potatoes with 1/4 cup of the oil and season with salt and pepper. Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn the potatoes over and continue grilling until just cooked through, about 4 minutes longer.
- While the potatoes are grilling, whisk together the vinegar, mustards, and 1/4 cup oil in a large bowl, add the red onion, cornichon and capers and stir to combine.
- Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine. Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil.
MESA GRILL'S SOUTHWESTERN POTATO SALAD
Warm new potatoes with tomato, red onion and a selection of spices and herbs.
Provided by Bobby Flay
Categories potatoes,salad,side,vegetables,vegetarian
Time 35m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.;
SOPHIE'S CHOPPED SALAD
Provided by Bobby Flay
Number Of Ingredients 12
Steps:
- Toss all salad ingredients together in a medium bowl. Mix together the vinegar and mustard. Slowly whisk in the olive oil and season with salt and pepper to taste. Dress the salad with the vinaigrette and serve.
SOUTHWESTERN PASTA SALAD
Provided by Bobby Flay
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place cooked pasta in a large bowl, add peppers, onions, tomatillo, corn and lima beans. Place vinegar and chipotle peppers in a blender and blend until smooth. Slowly add olive oil until emulsified and season with salt and pepper to taste. Toss the salad with the dressing and add cilantro.
SOUTHWESTERN POTATO SALAD
A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.
Provided by gailanng
Categories Potato
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
- Can be eaten warm or cold.
Tips:
- Choose the right potatoes. Yukon Gold or red potatoes are good choices for potato salad because they hold their shape well when cooked.
- Cook the potatoes until they are tender but not mushy. You want the potatoes to be cooked through but still have a little bit of bite to them.
- Let the potatoes cool slightly before adding the other ingredients. This will help to prevent the potato salad from becoming watery.
- Use a light hand when dressing the potato salad. You don't want to overdress the salad, or it will become too heavy.
- Add some fresh herbs to the potato salad for extra flavor. Chopped cilantro, parsley, or chives are all good options.
- Serve the potato salad immediately, or chill it for later. Potato salad is best served cold, so if you are making it ahead of time, be sure to chill it for at least 30 minutes before serving.
Conclusion:
Bobby Flay's Southwest Potato Salad is a delicious and easy-to-make side dish that is perfect for any occasion. With its creamy dressing, smoky bacon, and fresh corn and black beans, this potato salad is sure to be a hit. So next time you are looking for a new potato salad recipe, give Bobby Flay's Southwest Potato Salad a try. You won't be disappointed!
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