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Bobby Flay Corn Potato Salad

Bobby Flay Corn Potato Salad
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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.

Ingredients

  • 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

  • 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.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-corn-potato-salad/