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.