Bobby Flay 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.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: Salad
- Method: Grilling and Mixing
- Cuisine: American
Ingredients
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Baby Yukon gold potatoes (halved) – 2 lbs
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Olive oil – 3 tablespoons (plus more for brushing)
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Kosher salt and black pepper – To taste
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Scallions (sliced) – ¼ cup
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Fresh parsley (chopped) – 2 tablespoons
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Bacon (cooked and crumbled, optional) – ½ cup
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Red onion (thinly sliced) – ¼ cup (optional)
For the vinaigrette dressing:
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Dijon mustard – 1 tablespoon
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Red wine vinegar – 3 tablespoons
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Honey – 1 teaspoon
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Olive oil – ¼ cup
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Garlic (minced) – 1 small clove
Instructions
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Boil potatoes briefly – Parboil halved potatoes in salted water for 8 minutes. Drain and pat dry.
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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.
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Make the vinaigrette – Whisk together Dijon mustard, vinegar, honey, garlic, and olive oil until emulsified.
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Combine while warm – Toss warm grilled potatoes with vinaigrette, herbs, scallions, and bacon or red onions if using.
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Let rest or serve immediately – Serve warm or let it sit 10–15 minutes to absorb flavor.