- Post authorBy Misfits Market
- Post dateAugust 31, 2023
Would it be an over-the-top recipe from chef-in-residence Bobby Flay if it didn’t call for not one, but two kinds of mustard? Nope! In this version, a cookout-ready potato salad gets plenty of tang for aforementioned mustard, some heat from jalapeño, and a mellower allium kick thanks to scallions.
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- ½ cup mayonnaise
- ½ cup Dijon mustard
- ½ cup whole-grain mustard
- 3 tablespoons white wine vinegar
- ¼ cup extra virgin olive oil
- Kosher salt and freshly ground pepper
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 jalapeño, seeded and finely diced
- 1 cup thinly sliced scallions
- 3 pounds red new potatoes, cooked and sliced into ¼-inch thick slices, kept warm
- ¼ cup chopped cilantro
- ¼ cup chopped flat-leaf parsley
Instructions
- 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. Add the fresh herbs, toss to incorporate, and refrigerate until ready to serve.
Hungry for more? Try one of Bobby Flay’s other summertime recipes:
Seared Shrimp with Avocado-Corn Relish on Crispy Tortillas
Bobby Flay’s All-Purpose Spice Rub
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