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Bobby Flay Texas Potato Salad

Bobby Flay Texas Potato Salad
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This Texas-inspired potato salad skips the subtlety. It features tender potatoes tossed in a vibrant dressing made with yellow mustard, mayo, vinegar, chopped pickles, and jalapeños. Bobby Flay elevates it with his signature use of spices, fresh herbs, and optional additions like smoky bacon for even more flavor depth.

Ingredients

  • Red or Yukon gold potatoes (cut into chunks) – 2 lbs

  • Mayonnaise – ½ cup

  • Yellow mustard – 2 tablespoons

  • Apple cider vinegar – 2 tablespoons

  • Dijon mustard (optional) – 1 tablespoon

  • Pickle juice – 1 tablespoon

  • Jalapeños (chopped, fresh or pickled) – 1–2 tablespoons

  • Celery (finely diced) – ½ cup

  • Red onion (finely diced) – ½ cup

  • Fresh parsley (chopped) – 2 tablespoons

  • Smoked paprika – 1 teaspoon

  • Kosher salt and black pepper – To taste

  • Bacon (cooked and crumbled, optional) – ½ cup

Instructions

  • Boil the potatoes – Cook in salted water until just fork-tender, about 10–12 minutes. Drain and let cool slightly.

  • Prepare the dressing – In a large bowl, whisk together mayo, yellow mustard, Dijon (if using), vinegar, pickle juice, paprika, salt, and pepper.

  • Chop add-ins – Dice celery, onion, jalapeños, and herbs while potatoes cool.

  • Combine everything – Gently fold the potatoes, chopped vegetables, herbs, and bacon (if using) into the dressing.

  • Chill before serving – Let rest in the refrigerator for at least 30 minutes for the best flavor.

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