Bobby Flay Southwest Potato Salad
Bobby Flay’s Southwest Potato Salad is a bold, vibrant twist on the classic potato salad—featuring creamy potatoes tossed with smoky chipotle, lime juice, scallions, corn, and fresh herbs. It brings the heat and flavor of the American Southwest to your table in a way that’s exciting and perfect for cookouts, BBQs, or as a zesty side to grilled meats.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Southwestern American
Ingredients
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- Red or Yukon Gold potatoes (cubed, skin on) – 2 pounds
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- Kosher salt – For boiling
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- Grilled corn kernels (or canned) – 1 cup
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- Scallions (thinly sliced) – ½ cup
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- Red bell pepper (diced) – ½ cup
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- Fresh cilantro (chopped) – ¼ cup
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- Jalapeño (seeded, finely chopped) – 1 small (optional)
For the Southwest Dressing
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- Mayonnaise – ½ cup
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- Sour cream – ¼ cup
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- Chipotle in adobo (minced) – 1 tablespoon (or to taste)
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- Fresh lime juice – 2 tablespoons
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- Ground cumin – 1 teaspoon
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- Chili powder – ½ teaspoon
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- Smoked paprika – ½ teaspoon
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- Salt and black pepper – To taste
Instructions
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- Cook the potatoes – Place cubed potatoes in a large pot of salted water. Bring to a boil and simmer until fork-tender (about 12–15 minutes). Drain and let cool slightly.
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- Grill or prepare corn – If using fresh corn, grill the ears and cut off the kernels. If using canned, drain and lightly sauté or char for better flavor.
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- Mix the dressing – In a bowl, whisk together mayonnaise, sour cream, chipotle, lime juice, cumin, chili powder, smoked paprika, salt, and pepper until smooth.
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- Combine ingredients – In a large bowl, combine warm potatoes, corn, scallions, red bell pepper, jalapeño, and cilantro.
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- Toss with dressing – Pour the Southwest dressing over the potato mixture and toss gently until evenly coated.
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- Chill or serve warm – Let it sit at room temperature or chill for 30–60 minutes before serving to enhance flavor.