French Style Grilled Potato Salad Ala Bobby Flay Food

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
• Heat a charcoal or gas grill to medium-high.
• Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
• Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
• In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

FRENCH STYLE GRILLED POTATO SALAD ALA BOBBY FLAY

Steps:

• Cover potatoes with water in a medium saucepan. Add 2 tablespoons salt. Bring to a boil; reduce heat and simmer until potatoes are tender, about 8 minutes.
• Drain potatoes, let cool then slice each in half.
• Heat the grill to medium.
• Brush the potatoes with 1/4 cup of the oil and season with salt and pepper.
• Place the potatoes on the grill, cut-side down and grill until lightly golden brown, about 4 minutes. Turn potatoes over and continue grilling until just cooked through, about 4 minutes.
• While the potatoes are grilling, whisk together the vinegar, mustard and oil in a large bowl, add the red onion, cornichon, and capers and stir to combine. (I did this step before I began grilling the potatoes).
• Remove the potatoes from the grill and immediately add to the bowl with the other ingredients and gently stir to combine.
• Season with salt and pepper. Let sit at room temperature at least 15 minutes before serving. Garnish with chopped chervil (we couldn't find fresh so we used dried chervil).

GRILLED YUKON GOLD POTATO SALAD WITH RED PEPPER-SMOKED PAPRIKA MAYONNAISE

Steps:

• 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.

GRILLED FINGERLING POTATO SALAD WITH FETA, GREEN BEANS AND OLIVES

Steps:

• Bring a large pot of salted water to a boil and cook the haricot vert until al dente, about 90 seconds. Shock in ice water, drain well, chop in halves or thirds and reserve.
• Put the potatoes in a large pot, cover with 2 inches cold water and add 1 tablespoon salt. Bring to a boil and cook until a small knife inserted into the center of the potato meets with some resistance, about 5 minutes. Drain well, place on a baking sheet and let cool slightly. Halve lengthwise.
• Whisk the vinegar, lemon juice, mustard, honey and salt and pepper. Slowly whisk in the olive oil until emulsified.
• Heat the grill to medium heat. Toss the potatoes with canola oil and sprinkle with salt and pepper. Grill until golden brown in spots, tossing occasionally, about 5 minutes. Remove and toss with some of the vinaigrette.
• Combine the potatoes, green beans, feta cheese, olives and oregano in a bowl. Toss with more of the vinaigrette, taste and season with salt and pepper if necessary. Scatter the parsley leaves over the top and drizzle with a bit more olive oil.

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS AND BLUE CHEESE VINAIGRETTE

Steps:

• Heat grill. Toss potatoes with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 5 to 7 minutes. Combine the vinegar, shallot, mustard and oil. Toss the potatoes in the vinaigrette. Using tongs remove potatoes from the vinaigrette. Toss the watercress and onion in the remaining vinaigrette. Place the potatoes onto the platter and top with blue cheese. Arrange the quail and watercress on top.
• Combine both peppers and salt in a small bowl. Brush quail with oil on both sides and season with the pepper mixture on skin side. Grill for 2 to 3 minutes per side.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

GREEN PAPAYA SALAD ALA BOBBY FLAY

Steps:

• Bring a large pot of salted water to a boil.
• Add the string beans and cook for 2 minutes. Remove and plunge into cold water to stop further cooking.
• Drain well and cut each bean in half.
• Halve the tomatoes lengthwise and remove the seeds. Slice the halves into 1/8-inch strips.
• Roughly chop all but 2 tablespoons of peanuts.
• In a bowl toss papaya with the beans, tomatoes, chopped peanuts, fish sauce, lemon and lime juices, sugar, garlic, red pepper flakes and 3 tablespoons cilantro.
• Garnish with remaining peanuts and cilantro.

HOT GERMAN POTATO SALAD ALA BOBBY FLAY

Steps:

• Scrub potatoes and cook in boiling salted water until tender. Drain. While hot, skin and cut into 1/4-inch slices. You should have about 4 cups. Set aside.
• Slice through bacon and place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan.
• Drain off all but one tablespoon of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned.
• Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
• Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy.
• Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.