Looking for a hearty, refreshing twist on traditional potato salad? Bobby Flay’s Corn Potato Salad combines sweet corn and tender potatoes with zesty dressing and fresh herbs. This salad delivers the perfect balance of creamy, crunchy, and tangy, making it a standout side dish for summer cookouts, potlucks, or weeknight meals.

What is Bobby Flay’s Corn Potato Salad?

This salad features boiled baby potatoes, grilled or blanched corn, and a flavorful dressing with fresh herbs, scallions, and a tangy vinaigrette or light mayo base. Inspired by Bobby Flay’s bold-flavored style, it’s a refreshing spin on classic potato salad that brings texture and depth to every bite.

Other Bobby Flay Salad Recipes

Why You Love This Recipe

Perfect balance of textures – Creamy potatoes meet crisp corn.
Elevated with fresh herbs – Adds brightness and flavor depth.
Ideal for gatherings – Feeds a crowd and holds well at room temperature.
Versatile dressing options – Choose between vinaigrette or mayo-based.
Naturally gluten-free – Great for those with dietary restrictions.

Ingredients Needed to Make Bobby Flay’s Corn Potato Salad

Baby potatoes (halved or quartered) – 1.5 lbs
Fresh corn (grilled or boiled, kernels removed) – 2 ears
Scallions (thinly sliced) – ¼ cup
Red bell pepper (diced) – ½ cup
Fresh parsley (chopped) – 2 tablespoons
Fresh basil or cilantro (optional) – 1 tablespoon

For the dressing (vinaigrette-style):

Olive oil – ¼ cup
Apple cider vinegar or lemon juice – 2 tablespoons
Dijon mustard – 1 teaspoon
Honey or maple syrup – 1 teaspoon
Salt and black pepper – To taste

Optional creamy dressing:

Mayonnaise – ¼ cup
Sour cream or Greek yogurt – 2 tablespoons
Lemon juice – 1 tablespoon
Garlic (minced) – 1 small clove

Instructions to Prepare Bobby Flay’s Corn Potato Salad

Cook the potatoes – Boil in salted water until fork-tender, about 12–15 minutes. Drain and let cool slightly.
Grill or boil the corn – Let cool, then remove kernels with a sharp knife.
Prepare the dressing – Whisk together all vinaigrette or creamy dressing ingredients in a bowl.
Combine salad ingredients – In a large bowl, mix potatoes, corn, scallions, red pepper, and herbs.
Toss with dressing – Gently toss until well coated. Adjust salt and pepper to taste.
Chill and serve – Let rest in the fridge for 30 minutes before serving, if time allows.

What Goes Well With Bobby Flay’s Corn Potato Salad

Serve with grilled meats – Pairs beautifully with barbecue ribs or grilled chicken.
Add to picnic spreads – Holds well outdoors and travels easily.
Pair with seafood – Complements grilled shrimp or fish tacos.
Offer with burgers or sandwiches – A satisfying side for handheld meals.
Serve with veggie skewers – Great for a balanced vegetarian meal.

Pro Tips to Make Perfect Bobby Flay Corn Potato Salad

Use small waxy potatoes – Red or Yukon gold potatoes hold shape and texture better.
Don’t overcook potatoes – Aim for tender but not mushy for the best texture.
Grill the corn if possible – Adds a smoky, charred flavor.
Let the salad sit – Chilling allows the flavors to meld together.
Cut potatoes evenly – Ensures consistent cooking.
Taste before serving – Adjust seasoning after chilling for the best results.

Variations of Bobby Flay’s Corn Potato Salad

Add bacon crumbles – Introduces a salty, smoky crunch.
Use chipotle mayo – Adds a spicy twist to the creamy version.
Mix in black beans – For a more Southwest-style salad.
Swap herbs – Try dill or tarragon instead of parsley or basil.
Add avocado – Diced avocado adds creaminess and richness.

Storage Guidelines for Bobby Flay’s Corn Potato Salad

Refrigerate in an airtight container – Keeps fresh for up to 3 days.
Avoid freezing – Potatoes and dairy-based dressings don’t freeze well.
Stir before serving leftovers – Recoat with a splash of olive oil or lemon juice if needed.
Store dressing separately if prepping ahead – Prevents sogginess.

Reheating Tips for Bobby Flay’s Corn Potato Salad

Best served cold or room temperature – No reheating needed.
Bring to room temp before serving – Enhances flavor and texture.
Avoid microwaving creamy versions – May cause separation or curdling.
Add fresh herbs before serving – Refreshes the salad after storage.

Nutritional Value (per Serving)

Approximate values based on 6 servings

Calories: 290 kcal
Protein: 4 g
Fat: 16 g
- Saturated Fat: 3 g
Carbohydrates: 32 g
- Sugars: 4 g
Fiber: 4 g
Cholesterol: 10 mg
Sodium: 300 mg

FAQs

Can I use frozen corn in Bobby Flay’s Corn Potato Salad?

Yes, frozen corn works well in this recipe. Just thaw and boil it for 2–3 minutes or sauté in a pan to bring out the sweetness before adding to the salad.

What type of potatoes are best for corn potato salad?

Waxy potatoes like red or Yukon gold hold their shape best when boiled, making them ideal for salads where you want texture without mushiness.

How long does corn potato salad last in the fridge?

It stays fresh for up to 3 days in the refrigerator when stored in an airtight container. Stir before serving to redistribute dressing and flavors.

Can I make this potato salad ahead of time?

Absolutely. It actually tastes better after resting. Prepare it a few hours in advance or even the night before for optimal flavor.

Final Words

Bobby Flay’s Corn Potato Salad is not your average side dish—it’s bold, bright, and full of texture. With sweet corn, creamy potatoes, and a punchy dressing, this salad holds its own at any table. Perfect for summer meals, potlucks, or a fresh twist on comfort food.