Bobby Flay Texas Potato Salad Recipe
The Bobby Flay Texas Potato Salad Recipe is creamy, flavorful and slightly smoky.
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cubed
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 celery stalks diced
- 1/2 red onion finely chopped
- 2 tablespoons fresh parsley chopped
- 2 hard-boiled eggs chopped (optional for garnish)
Instructions
Boil the Potatoes
- Place cubed potatoes in a large pot of salted water. Boil until tender, about 12–15 minutes. Drain well.
Prepare the Dressing
- In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, salt and pepper. Stir until smooth.
Chop Vegetables
- Dice celery and finely chop red onion. Chop parsley for garnish.
Combine Potatoes and Dressing
- Place drained potatoes in a large bowl. Pour dressing over them and stir gently.
Add Vegetables
- Add diced celery, red onion and parsley. Mix carefully to distribute evenly.
Taste and Adjust
- Taste the salad and adjust seasoning. Add more salt, pepper or paprika if needed.
Chill Before Serving
- Cover the bowl and refrigerate for at least one hour. This lets the flavors blend.
Garnish and Serve
- Top with chopped hard-boiled eggs if desired. Sprinkle extra parsley for color.
Serve Cold
- Serve the Bobby Flay Texas Potato Salad chilled. It pairs perfectly with grilled meats.
Notes
- Roast potatoes for extra smoky flavor instead of boiling.
- Add a few pickles or pickle juice for tanginess.
- Use smoked paprika for authentic Texan flavor.
- Mix in crispy bacon bits for more depth.
- Add chopped green onions for extra color and flavor.
- Adjust mayonnaise for creaminess preference.