French Style Grilled Potato Salad Ala Bobby Flay
Elevate your side dish game with Bobby Flay’s French Style Grilled Potato Salad, a rustic yet refined recipe that combines smoky, golden-brown baby Yukon Gold potatoes with a zesty Dijon vinaigrette and a medley of fresh herbs. Grilling the potatoes adds a caramelized depth of flavor, while finely chopped shallots, parsley, tarragon, chives, and capers lend a burst of freshness and gourmet flair. Tossed with a tangy mix of white wine vinegar, Dijon, and whole grain mustard, this dish is perfect for summer barbecues, elegant dinner parties, or as a flavorful addition to weeknight meals. Served warm or at room temperature, this herbaceous and vibrant potato salad is a standout on any table! Keywords: grilled potato salad, Bobby Flay recipe, Dijon vinaigrette, French potato salad, summer side dish, fresh herbs.
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Recipe Information
Ingredients
- 2 lbs Baby Yukon Gold potatoes
- 4 tbsp Olive oil
- 1 tsp Kosher salt
- 0.5 tsp Freshly ground black pepper
- 2 tbsp Dijon mustard
- 3 tbsp White wine vinegar
- 2 Shallots (finely chopped)
- 2 tbsp Fresh parsley (chopped)
- 1 tbsp Fresh tarragon (chopped)
- 1 tbsp Fresh chives (chopped)
- 1 tbsp Capers (rinsed and chopped)
- 1 tbsp Whole grain mustard
Instructions
Preheat your grill to medium heat.
In a large pot, add the baby Yukon Gold potatoes and cover them with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for about 10-12 minutes, or until just tender but not falling apart.
Drain the potatoes and allow them to cool slightly. Slice each potato in half lengthwise.
In a large bowl, toss the halved potatoes with 2 tablespoons of olive oil, kosher salt, and freshly ground black pepper to coat them evenly.
Place the potatoes cut-side down on the preheated grill. Grill for about 3-4 minutes per side, until charred and golden. Remove from the grill and set aside to cool slightly.
In a small bowl, whisk together the Dijon mustard, white wine vinegar, shallots, remaining 2 tablespoons of olive oil, whole grain mustard, and a pinch of salt and pepper to make the vinaigrette.
Place the grilled potatoes in a large serving bowl. Drizzle the vinaigrette over the warm potatoes and gently toss to combine.
Sprinkle the chopped fresh parsley, tarragon, chives, and capers over the top of the salad. Toss gently once more to ensure even distribution of herbs.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the potato salad warm or at room temperature for the best flavor.
Nutrition Facts
Calories |
212 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.3 g | 13% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 270 mg | 12% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 1.5 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 669 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
