Bobby Flay’s Grilled Potato Salad with Goat Cheese | Bobby Flay’s Barbecue Addiction | Food Network

Bobby throws potatoes on the grill and mixes up a dressing made with lemon, mustard, tarragon and honey to top them off!
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Bobby Flay’s Barbecue Addiction is a high-impact cooking series that takes outdoor grilling to a whole new level! Quintessential grill master Bobby Flay pulls out all the stops and delivers a one-two culinary punch, showcasing his expert grilling techniques in surprising new ways.

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Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette
RECIPE COURTESY OF BOBBY FLAY
Level: Intermediate
Total: 30 min
Active: 30 min
Yield: 4 to 6 servings

Ingredients

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Grilled Potato Salad with Goat Cheese, Grilled Potato Salad,Goat Cheese, asummer salad, potato salad, grilled potatoes, grill, grilling, lemon, mustard, tarragon, honey, red potatoes, Lemon-Mustard-Tarragon Vinaigrette, soft goat cheese, , recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces

Lemon-Mustard-Tarragon Vinaigrette:

Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Directions

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.

Lemon-Mustard-Tarragon Vinaigrette:
Yield: about 1 cup

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.

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Bobby Flay’s Grilled Potato Salad with Goat Cheese | Bobby Flay’s Barbecue Addiction | Food Network

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