gltsoi (gltsoi) wrote,

Bobby Flay’s Mustard-Green Onion Potato Salad, kind of.

For a recent cookout, Brian made a delicious potato salad. I liked the creaminess of the mayo with the sharp mustard flavor and the soft potato against the crunchy of the raw onions. I asked for the recipe and he told me to search for mustard potato salad on Food Network, so I did. I looked at over half a dozen recipes and none of them seemed like what I ate. I asked again and he sends me the link to Bobby Flay’s Mustard-Green Onion Potato Salad. He then writes, “of course, I used Vidalia onions and a potato mix.” Now, at the time, I did think there were an awful lot of onions left at the bottom of the bowl, and I had suggested a soak for the raw onions before going in to the salad to cut the strong onion flavor (he didn’t bother). I had to explain to him that green onions were more like scallions, not actual onions. There was also no parsley in his salad, and honestly, I don’t think he used the vinegar. Instead of sliced potatoes, he used a baby potato mix of red bliss, Peruvians and Yukon gold, making for a nice presentation. So, I’ll post the original recipe, but feel free to leave half the ingredients out and add your own – after all, it worked for Brian.

Bobby Flay’s Mustard-Green Onion Potato Salad


3 pounds new potatoes, boiled and sliced into 1/4-inch thick rounds

4 green onions, thinly sliced

1 cup mayonnaise

3 tablespoons Dijon mustard

3 tablespoons whole grain mustard

2 cloves garlic, finely chopped

3 tablespoons white wine vinegar

1/4 cup chopped parsley

Salt and freshly ground pepper


Place the warm potatoes and green onions in a large bowl. Whisk together the mayonnaise, mustards, garlic, vinegar and parsley and season with salt and pepper, to taste. Add the dressing to the potatoes and carefully mix until combined.

Tags: recipe, sides
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