Bobby Flay Grilled Potato Salad

Bobby Flay’s Grilled Potato Salad is a smoky, bold twist on the classic picnic staple. Instead of boiling potatoes, they’re grilled until crispy and charred, then tossed with a tangy mustard vinaigrette, fresh herbs, and savory add-ins. It’s a warm or room-temperature salad that brings next-level flavor to any barbecue, summer dinner, or outdoor gathering.

What is Bobby Flay’s Grilled Potato Salad?

This grilled version of potato salad swaps out mayonnaise for a zesty vinaigrette and brings in bold, smoky flavors with char-grilled baby potatoes. Bobby Flay’s style combines classic techniques with fresh herbs, bold seasonings, and crunchy garnishes like scallions or bacon for an unforgettable side dish.

Other Bobby Flay Salad Recipes

• Bobby Flay Texas Potato Salad
• Bobby Flay Corn Potato Salad
• Bobby Flay Quinoa Salad

Why You Love This Recipe

• Unique grilling method – Adds crisp texture and smoky flavor.
• No mayo needed – A lighter, vinaigrette-based option.
• Perfect for cookouts – Pairs beautifully with grilled meats.
• Great served warm or room temp – No need to chill.
• Bold, herby flavor – Elevated with mustard, vinegar, and fresh herbs.

Ingredients Needed to Make Bobby Flay Grilled Potato Salad

• Baby Yukon gold potatoes (halved) – 2 lbs
• Olive oil – 3 tablespoons (plus more for brushing)
• Kosher salt and black pepper – To taste
• Scallions (sliced) – ¼ cup
• Fresh parsley (chopped) – 2 tablespoons
• Bacon (cooked and crumbled, optional) – ½ cup
• Red onion (thinly sliced) – ¼ cup (optional)

For the vinaigrette dressing:

• Dijon mustard – 1 tablespoon
• Red wine vinegar – 3 tablespoons
• Honey – 1 teaspoon
• Olive oil – ¼ cup
• Garlic (minced) – 1 small clove

Instructions to Prepare Bobby Flay Grilled Potato Salad

• Boil potatoes briefly – Parboil halved potatoes in salted water for 8 minutes. Drain and pat dry.
• Grill the potatoes – Brush with olive oil, season, and grill cut-side down over medium-high heat for 4–5 minutes per side until golden and crisp.
• Make the vinaigrette – Whisk together Dijon mustard, vinegar, honey, garlic, and olive oil until emulsified.
• Combine while warm – Toss warm grilled potatoes with vinaigrette, herbs, scallions, and bacon or red onions if using.
• Let rest or serve immediately – Serve warm or let it sit 10–15 minutes to absorb flavor.

What Goes Well With Bobby Flay Grilled Potato Salad

• Serve alongside grilled steaks or ribs – The smoky flavor pairs perfectly.
• Pair with seafood – Complements grilled shrimp or salmon.
• Add to a summer cookout spread – Great with burgers and hot dogs.
• Enjoy with rotisserie chicken – A flavorful contrast to juicy chicken.
• Serve as a main with leafy greens – Make it a hearty, warm salad.

Expert Tips to Make Perfect Bobby Flay Grilled Potato Salad

• Parboil for faster grilling – Ensures potatoes are fully cooked but grill quickly.
• Use a grill basket if needed – Prevents potatoes from falling through grates.
• Grill until charred but not burned – Adds a caramelized, smoky note.
• Toss while warm – Warm potatoes absorb dressing better.
• Taste and adjust seasoning – Add more vinegar or salt as needed.
• Add crunch with nuts – Toasted pine nuts or almonds add texture.

Variations of Bobby Flay Grilled Potato Salad

• Spicy version – Add crushed chili flakes or diced jalapeño.
• Creamy-dijon mix – Stir in a little mayo with vinaigrette for a balanced dressing.
• Southwest-style – Add corn, black beans, and cilantro with chipotle dressing.
• Smoked paprika addition – Boost the smoky profile with this spice.
• Grilled veggie mix-in – Add grilled zucchini or bell peppers.
• Vegan option – Skip the bacon and use maple syrup in the dressing.

Storage Guidelines for Bobby Flay Grilled Potato Salad

• Refrigerate in an airtight container – Best within 2–3 days.
• Bring to room temperature before serving – Enhances flavor.
• Avoid freezing – Grilled potatoes lose texture when thawed.
• Store vinaigrette separately if making ahead – Prevents sogginess.

Reheating Tips for Bobby Flay’s Grilled Potato Salad

• Reheat gently in a skillet – Warm on low to restore texture.
• Microwave for quick reheating – Cover and warm in 30-second bursts.
• Toss with fresh herbs before serving – Refreshes the salad.
• Serve cold as a leftover option – Still delicious without reheating.

Nutritional Value (per Serving)

Approximate values based on 6 servings

• Calories: 310 kcal
• Protein: 4 g
• Fat: 18 g
  • Saturated Fat: 3 g
• Carbohydrates: 32 g
  • Sugars: 2 g
• Fiber: 3 g
• Cholesterol: 10 mg
• Sodium: 280 mg

FAQs

Do I need to boil potatoes before grilling for salad?

Yes, parboiling potatoes for 8–10 minutes ensures they’re tender inside and can grill quickly without drying out.

Can I make grilled potato salad ahead of time?

Yes, grilled potato salad can be made a few hours in advance. Store it at room temperature or chilled, then let it come to room temp before serving for best flavor.

What dressing works best for grilled potato salad?

A mustard vinaigrette made with olive oil, vinegar, and Dijon mustard complements the smoky grilled potatoes better than heavy mayo-based dressings.

What’s the best type of potato for grilling in salads?

Waxy potatoes like baby Yukon golds or red potatoes hold their shape well during grilling and have a creamy interior ideal for salads.

Final Words

Bobby Flay’s Grilled Potato Salad is smoky, vibrant, and perfect for warm-weather meals. It transforms simple ingredients into a bold, flavor-packed side that’s anything but ordinary.

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