Red Potato Salad - Bobby Flay
I first made this in 2006, back when Bobby Flay was on the Food Network. We went to the US Open and were lucky enough to try it at his restaurant. Loving the heat and flavor of chipotle peppers, I tweaked the recipe by using a whole can instead of just two. I also skipped the tomato and green onion, adding extra garlic instead. I love the hearty, spicy kick of this potato salad, and I think eating cold potatoes might be a bit healthier for those watching their sugar—though I’m no expert, it just makes me feel better. There’s some science behind it, for anyone curious enough to look it up.
Ingredients
- 5 pounds red potatoes
- 1 C homemade mayonnaise 1 Whole Egg Mayo / Sides / Recipes | Cooking with Aloha, Texas Style
- 1/4 cup Dijon mustard
- 2 – 3 T fresh lime juice
- 7 oz can chipotle pepper, chopped
- 1 bunch chopped cilantro leaves
- 1 medium red onion, thinly sliced
- 1/2 teaspoon cayenne
- 1-2 t garlic, finely chopped Garlic Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style
Directions
- Combine all the ingredients, except the potatoes, in a large bowl.
- Peel away the blemish and knots on the potato.
- Cut potatoes to about a half inch cubes and boil about 13-15 minutes until tender, drain.
- Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well.
- Refrigerate for deeper flavor.