Best 3 Bobby Flay Southwest Potato Salad Recipes

Are you ready for a culinary adventure that blends the vibrant flavors of the Southwest with the classic comfort of potato salad? Look no further than "Bobby Flay's Southwest Potato Salad". This tantalizing recipe takes your taste buds on a journey through the arid landscapes of the American Southwest, combining bold spices, fresh ingredients, and a touch of history. With its roots in the vibrant culinary traditions of New Mexico and Arizona, this dish embodies the essence of the Southwest, promising a symphony of flavors that will leave you craving more. Get ready to embark on a taste-bud adventure as we dive into the secrets behind this unforgettable salad.

Here are our top 3 tried and tested recipes!

MESA GRILL POTATO SALAD

Mesa Grill Potato Salad image

Provided by Bobby Flay | Bio & Top Recipes

Categories side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 pounds new potatoes
Kosher salt
1 cup prepared mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh lime juice
2 tablespoons ancho chili powder
1/2 teaspoon cayenne powder
Freshly ground black pepper
3 scallions, white and green parts, chopped
1 large ripe beefsteak tomato, seeded and chopped
1 jalapeno, finely diced
1 medium red onion, halved and thinly sliced
4 cloves garlic, finely chopped
1/3 cup freshly chopped cilantro leaves

Steps:

Add the potatoes to a large pot and cover by 1-inch with cold water. Add 1 tablespoon of salt and bring to a boil over high heat. Cook until fork tender, 12 to 15 minutes and drain well. Let cool slightly then slice into 1/4-inch thick pieces and add to a large serving bowl.
Stir together the remaining ingredients in a medium bowl. Pour the mixture over the warm potatoes and mix gently until combined, mashing the potatoes slightly. Season again with salt and pepper, to taste, before serving.

BOBBY FLAY'S GERMAN POTATO SALAD

Bobby Flay's German Potato Salad image

Most German potato salads are made with mayo, but this one is not. It is by far better than any that I have made with mayo. You must try it! We make this to accompany Recipe #112907. Great for a summer party.

Provided by HeidiSue

Categories Potato

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs new potatoes
1 yellow onion, quartered
1/2 lb bacon, diced (thick)
1 large red onion, diced
3/4 cup cider vinegar
1 tablespoon mustard seeds
2 tablespoons hot mustard
1/4 cup canola oil
salt
fresh ground black pepper
8 green onions, thinly sliced
fresh parsley leaves, chopped

Steps:

Place unpeeled potatoes in a large pot with the onion and cover with water.
Cook on the grates of the grill (the bobby flay way) or just do it on the stove (the way we do it).
Bring to a boil and cook until tender (about 15 minutes).
Drain and discard onions.
When cool enough to handle cut potatoes in cubes or slices.
Place potatoes in a large bowl and cover to keep warm.
Place a large sauté pan on grill/stove, add the bacon and cook until crisp.
Remove the bacon with a slotted spoon and drain on paper towel-lined plate.
Add the red onions to the rendered bacon fat and cook until soft, 4-5 minutes.
Carefully add the vinegar and mustard seeds and cook 2 more minutes.
Whisk in the canola oil and hot mustard and season with salt and pepper to taste.
Add the potatoes to the pan of dressing and toss gently to coat.
Fold in the green onions, parsley and bacon; season again with salt and pepper to taste.

SOUTHWESTERN POTATO SALAD

Southwestern Potato Salad image

A spin on Bobby Flay's very distinctive southwestern, egg-less potato salad. To better soak in the flavors, make sure you pour the sauce over the warmed/hot potatoes.

Provided by gailanng

Categories Potato

Time 35m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups mayonnaise (plain yogurt works well or a combination of both)
3 -4 tablespoons Dijon mustard (start with least amount)
2 tablespoons fresh lime juice
1 -2 tablespoon chipotle pepper, pureed (in adobo)
1 large ripe tomatoes, seeded and diced
1/4 cup chopped cilantro leaf, loosely packed
3 green onions, sliced thin, white and green parts
1 medium red onion, thinly sliced
3 -4 slices bacon, cooked crisp and crumbled (optional)
1/4-1/2 teaspoon cayenne
3 -4 garlic cloves, finely chopped
salt
fresh ground black pepper
3 1/2-4 lbs new potatoes, cooked, drained and sliced 1/2-inch thick (cooked in salted water)

Steps:

Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.
Can be eaten warm or cold.

Tips:

Use a variety of potatoes. This will give your salad a more interesting flavor and texture. Good options include Yukon Gold, red, and fingerling potatoes.
Boil the potatoes until they are tender but not mushy. You want them to hold their shape when you add them to the salad.
Let the potatoes cool completely before adding them to the salad. This will help prevent the salad from becoming watery.
Use a flavorful dressing. A good option is a vinaigrette made with olive oil, vinegar, and herbs. You can also use a creamy dressing made with mayonnaise, sour cream, or Greek yogurt.
Add some crunch. This could include chopped celery, onions, or nuts. You could also add some roasted corn or black beans for a Southwestern flair.
Season the salad to taste. This may include salt, pepper, garlic powder, or onion powder.

Conclusion:

Southwest potato salad is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover potatoes, and it is also a healthy and filling dish. With its bold flavors and colorful ingredients, southwest potato salad is sure to be a hit at your next potluck or barbecue.