Imen Dridi Bobby Flay Texas Potato Salad is made with German Butterball or Yukon Gold Potatoes, red wine vinegar, cane sugar, red onion, fresh jalapeños, yellow mustard, mayonnaise, ground pepper, cayenne pepper, celery, chives, and smoky paprika. This Bobby Flay potato salad recipe is easy to make and perfect for a side dish at dinner or lunch. It takes about 55 minutes to prepare and serves 4 people.
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🥔 Bobby Flay Texas Potato Salad Ingredients
- 2 lbs (930g) German Butterball or Yukon Gold Potatoes sliced into 1″ cubes, skin on
- 3/4 Tbs + 1 3/4 tsp Fine Sea Salt divided
- 2 Whole Eggs leave out for Vegan Option
- 1/3 C (70g) Red Wine Vinegar
- 1 Tbs Cane Sugar
- 1 C (130g) Red Onion sliced thin into 1/2 moons, about 1/2 an onion . 2 Fresh Jalapeños , medium, 1-sliced into rings, 1 minced (seeds included) with 1/2 the minced reserved for garnish.
- 5 Tbs (78g) Yellow Mustard
- 5 Tbs (68g) Mayonnaise I like Vegenaise
- 1 tsp Ground Pepper
- 1/16 tsp Cayenne Pepper ground
- 1/2 C (65g) Celery thinly sliced, about 1 rib
- 2 Tbs Finely Chopped Chives for garnish
- Smoky Paprika (optional)
🥗 How To Make Bobby Flay Texas Potato Salad
- Boil potatoes with salt until fork-tender, then drain and cool in the refrigerator for 20 minutes.
- Boil eggs for 12 minutes, then cool, peel, dice, and place in a large bowl with the potatoes.
- Quick pickle onions and jalapeños in a mixture of vinegar, sugar, and salt for at least 20 minutes, then drain and add to the bowl with the eggs and potatoes.
- Whisk together mustard, mayonnaise, pepper, salt, and cayenne for the dressing.
- Pour the dressing over the potatoes, add drained pickled onions and jalapeños, and mix gently. Adjust seasoning to taste and transfer to a serving dish.
- Chill in the fridge for at least an hour before serving. Optionally, sprinkle with paprika before serving. Store in the refrigerator for up to three days.
💭 Recipe Tips
- Adjust Spice Carefully: Control jalapeño seeds for heat. Taste as you go to balance spiciness without overwhelming the salad.
- Mind Potato Size: Ensure even cubes for uniform cooking. Inconsistent sizes may lead to unevenly cooked potatoes.
- Optimal Creaminess: Balance mayo and mustard quantities. Adjust to desired creaminess without overpowering the salad’s other flavors.
- Taste before Serving: Let flavors meld in the fridge for a bit. Adjust seasoning just before serving for the freshest taste.
- Storage Awareness: Refrigerate leftovers promptly to maintain texture. Avoid freezing, as potatoes can become grainy when thawed.
🥗 What To Serve With Texas Potato Salad?
Serve alongside grilled meats like barbecued ribs, brisket, or smoked chicken it complements well with cornbread, coleslaw, baked beans, or a fresh green salad for a complete Texan feast.
🎚 How To Store Leftovers Texas Potato Salad?
- In The Fridge. Store Leftovers Texas Potato Salad in a covered container in the fridge for up to 3 days.
- In The Freezer. Avoid freezing Leftovers Texas Potato Salad due to texture changes.
🥵 How To Reheat Leftovers Texas Potato Salad?
- In The Microwave: Place a portion of Leftovers Texas Potato Salad in a microwave-safe dish cover it and heat in 30-second intervals stirring in between until warmed through.
- In The Oven: Spread Leftovers Texas Potato Salad evenly in an oven-safe dish cover with foil, and reheat at 350°F (175°C) for about 10 minutes.
FAQs
How Do You Prevent Potatoes From Getting Mushy In Texas Potato Salad?
Prevent mushy potatoes by cooking them until just tender cool them completely before mixing to maintain texture in Texas Potato Salad.
How Do You Adjust The Spiciness Level In Texas Potato Salad?
Adjust spiciness by controlling jalapeño seeds remove or reduce seeds for a milder Texas Potato Salad.
Is Texas Potato Salad Dairy-free?
Texas Potato Salad can be dairy-free when using non-dairy mayo and omitting eggs check ingredient labels for dairy content.
What Other Herbs Can Enhance The Flavor Of Texas Potato Salad?
Enhance flavor with herbs like cilantro, parsley, or dill experiment with small amounts to complement Texas Potato Salad’s taste.
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Bobby Flay Texas Potato Salad Nutrition Facts
Amount Per Serving
- Calories: 299kcal
- Carbohydrates: 39g
- Protein: 7g
- Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 71mg
- Sodium: 1700mg
- Potassium: 896mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 274IU
- Vitamin C: 46mg
- Calcium: 52mg
- Iron: 2mg
Bobby Flay Texas Potato Salad
Description
This Bobby Flay Texas Potato Salad recipe calls for russet potatoes, along with ingredients like mayonnaise, mustard, and pickles. With a total time of 55 minutes and serving 6 people, it’s a straightforward and delicious dish for any occasion.
Ingredients
Instructions
- Boil potatoes with salt until fork-tender, then drain and cool in the refrigerator for 20 minutes.
- Boil eggs for 12 minutes, then cool, peel, dice, and place in a large bowl with the potatoes.
- Quick pickle onions and jalapeños in a mixture of vinegar, sugar, and salt for at least 20 minutes, then drain and add to the bowl with the eggs and potatoes.
- Whisk together mustard, mayonnaise, pepper, salt, and cayenne for the dressing.
- Pour the dressing over the potatoes, add drained pickled onions and jalapeños, and mix gently. Adjust seasoning to taste and transfer to a serving dish.
- Chill in the fridge for at least an hour before serving. Optionally, sprinkle with paprika before serving. Store in the refrigerator for up to three days.
