Bobby Flay Southwest Potato Salad Recipe
If you love bold flavors and hearty salads, this Bobby Flay Southwest Potato Salad Recipe is perfect for you.
Ingredients
- 2 pounds red or Yukon gold potatoes cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 cup corn kernels fresh or roasted
- ½ cup red bell pepper chopped
- ½ cup red onion finely chopped
- ¼ cup fresh cilantro chopped
- ½ cup mayonnaise
- 2 tablespoons lime juice
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
Instructions
Preheat Oven
- Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
Prepare Potatoes
- Toss potato cubes with olive oil, salt, black pepper, smoked paprika and chili powder. Ensure they are evenly coated.
Roast Potatoes
- Spread potatoes on the baking sheet. Roast for 20–25 minutes until golden and tender. Stir halfway through cooking.
Prepare Dressing
- In a small bowl, mix mayonnaise, lime juice, Dijon mustard and minced garlic until smooth and creamy.
Mix Salad
- In a large bowl, combine roasted potatoes, corn, red bell pepper, red onion and chopped cilantro.
Add Dressing
- Pour dressing over the potato mixture. Toss gently to coat all ingredients evenly.
Chill Before Serving
- Refrigerate salad for at least 30 minutes. This allows flavors to meld and enhances taste.
Serve Cold
- Serve chilled or at room temperature as a flavorful side dish for BBQs or dinners.
Notes
- Use fingerling or baby potatoes for a different texture
- Roast corn for extra smoky flavor
- Add cooked black beans for more protein
- Sprinkle with crumbled feta or Cotija cheese for richness
- Adjust chili powder for mild or extra spicy flavor
- Use fresh lime zest for extra citrus aroma
- Garnish with sliced jalapeños for added heat