Grilled Potato Salad – Bobby Flay Recipe Recently we had a cookout at my building. I was in charge of manning the grill. Everyone in the building is invited, and we ended up with a pretty nice crowd.
Grilled Potato Salad
I brought along a side dish, in addition to being on the grill. It was a grilled potato salad. This is a recipe that I got from Bobby Flay from his show “Barbeque Addiction”.
I have made it many times and I have tried to stay true to Bobby’s recipe. It’s a simple recipe. You boil some red potatoes, create a vinaigrette, cut the potatoes in half then grill them in a grill basket.
Once they get a little char, we toss them in a bowl with the vinaigrette and add some goat cheese and arugula. This salad is served warm or a room temperature.
The Secret to Parboil potatoes before grilling
Before you get your grill going, bring a pot of salted cold water to a rolling boil. Add the whole potatoes. Cook until very slightly softened, about 10 minutes. Let them cool slightly before cutting them in half. That will allow them to brown nicely on the grill.
Lemon-Mustard-Tarragon Vinaigrette
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and salt and pepper.
- Slowly whisk in the olive oil until emulsified.
- Yield: about 1 cup
Equipment
- A grill
Ingredients
- 2 lbs baby red potatoes
- Canola oil for tossing
- Kosher salt and black pepper
- 1/2 cup Lemon-Mustard-Tarragon Vinaigrette recipe follows
- 4 ounces baby arugula
- 4 ounces soft goat cheese in small pieces
Lemon-Mustard-Tarragon Vinaigrette
- Zest and juice of 1 large lemon
- 2 tbsp Dijon mustard
- 1 tbsp chopped fresh tarragon
- 1 tsp honey
- Kosher salt and black pepper
- 1/2 cup olive oil or canola oil
Instructions
- Put the potatoes in a pot of salted water and bring to a boil over high heat. Boil until potatoes are just tender, about 8 min.
- Drain and cool slightly, then cut potatoes in half or quarters.
- Heat grill to medium-high.
- Toss the potatoes with canola oil and season with salt and pepper.
- Put the potatoes in a grill basket and grill, covered, tossing, and turning, until lightly charred about 5 min.
- Transfer the potatoes to a bowl and immediately add the vinaigrette.
- Put the arugula on top and scatter the goat cheese over the arugula.
- Season with salt and pepper.
- Quickly and gently fold the mixture once or twice to combine.
- Serve warm or at room temperature.
Lemon-Mustard-Tarragon Vinaigrette
- In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and salt and pepper.
- Slowly whisk in the olive oil until emulsified.
- Makes about 1 cup
Video
Nutrition
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If you like this recipe for Grilled Potato Salad, then you should try our recipe for Open Face Steak Sandwiches. And for dessert, try Lemon Curd Tarts with Limoncello.
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Oh, I bet this is good. I love a more simple potato salad, and there’s nothing wrong with grilled potatoes! I personally don’t think Bobby should call his dressing a vinaigrette when there’s no vinegar in it!
I have made this a bunch of times and it always shines!