Photo: Grilled Yukon Gold Potato Salad with Red Pepper-Smoked Paprika Mayonnaise Recipe
Ingredients
- 2 pounds small Yukon gold potatoes, scrubbed
- Salt and freshly ground black pepper
- 1/2 cup prepared mayonnaise
- 2 tablespoons Dijon mustard
- 2 red bell peppers, grilled, peeled, seeded and diced
- 2 cloves garlic, chopped
- 1 tablespoon champagne or white wine vinegar
- 1 tablespoon Spanish smoked paprika
- Canola oil
- 1/4 cup chopped flat-leaf parsley, plus more for garnish
Directions
Heat the grill to high. Place the potatoes in a large saucepan and cover by 1-inch with cold water. Add 1 tablespoon of salt, bring to boil over high heat and cook until just cooked through, about 10 minutes. Drain, let cool slightly and halve.
While the potatoes are cooking, combine the mayonnaise, mustard, peppers, garlic, vinegar, paprika and salt and pepper in a blender or food processor and process until smooth.
Brush the cut sides of the potatoes with oil and season with salt and pepper. Grill cut side down until lightly golden brown, about 2 minutes.
Toss the potatoes with the red pepper mayonnaise while still warm, mashing slightly to break them up. Fold in the parsley and season with salt and pepper, if needed.
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By kellilicious
Pensacola, FL
on January 21, 2013
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I put an extra southwest spin on this, used roasted red peppers in the jar, Goya Cilantro cooking base (made this in January hence the jarred items, a bit of smoked chipotle along with half the amount of paprika (I scaled back due to the addition of chipotle. I also used plain Idaho russets which I boiled. Added some bacon and spanish onion to this as well. I served this with oven roasted ribs which I rubbed with spices in these potatoes as well as some dry mustard. The potatoes were fantastic, great warm. This is a yummy, smokey, warm feel good dish that I found extra satisfying in the cold month of January. Granted my recipe didn't follow Bobby's it to a T, but it's heavily influenced by this one, and of course Chipotle is a Flay signature ingredient. Can't wait to make this for a party this summer.
By mirandal_99_3059777
Douglas, GA
on August 18, 2011
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These were average. I'd rather just make my regular potato salad the traditional way. It basically tasted the same. That could be b/c I didn't have the pepper, but I can't see how that would've made that much of a difference.
By jeffinsgf
Brighton, MO
on July 07, 2011
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Made this and the skewered steak from the same episode. The steak marinade was a little drab, but the steak sauce and the potato salad were HUGE hits with my friends and family last night. I'm thinking about adding a little bit of crumbled bacon to it next time for a little bit of crunch. I also like the one reviewer's idea of doing a skin on full roast of the potatoes rather than the parboil and grill approach.
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