Grilled Potato Salad With Feta Vinaigrette Recipe (2024)

FAQs

How does Bobby Flay make potato salad? ›

Bobby Flay's Mustard and Scallion Potato Salad

In a large bowl, whisk together the mayonnaise, mustards, vinegar, salt and pepper, olive oil, honey, lime juice, jalapeño, and scallions. Add the warm, sliced potatoes to the bowl and fold until well combined.

As Wiggly Wisdom shares, a vinegary potato salad can easily be salvaged with a bit of lemon zest. Just take a fine grater or zester to the rind, measure out about a half teaspoon of zest per two cups of potato salad, and mix it in. Orange and lime also work if you don't have any lemon on hand.

There's no reason at all, so my advice is to leave the skins on. The skin on a potato adds a nice texture and flavor to the potato salad and it's also the healthiest part.

A common potato salad dressing typically consists of a mixture of mayonnaise, mustard, vinegar, salt, and pepper. Some variations may also include ingredients like chopped onions, celery, pickles, or fresh herbs like dill or parsley.

All you need is four ingredients for this simple potato salad recipe: scallions, mayonnaise, white-wine vinegar, and Yukon gold potatoes.

Yes, if your potato salad is a cold salad, as most are, allow the cooked potatoes to cool to room temperature before adding the dressing and other ingredients.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss.

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

Why are my potatoes hard in my potato salad? ›

Not Getting The Cook Time Right

It's a delicate balance to achieve soft, tender potatoes for that just-right potato salad texture. Defer to your recipe for specific cook times, which depend on the type of potato being used, but a good rule of thumb is to boil them until you can pierce the spuds with a fork.

The starch in potatoes is held together by pectin. When that pectin breaks down too quickly in the boiling process, mushy potatoes result. Adding vinegar to the water fixes that problem because, as López-Alt explains, “pectin breaks down much more slowly in acidic environments.”

Potatoes can retain moisture. To prevent this, drain the potatoes very well in a colander or pot. Allow all the steam to escape the potatoes before mixing them with the dressing and other ingredients.

When you factor in the other ingredients (such as mayonnaise) this reduces the usable shelf life even more. Because of this combination, I suggest cooking the potatoes on Saturday afternoon, refrigerating, then finish prepping the potato salad that evening or Sunday morning and consuming within two days.