The Double-Duty Hidden Ingredient In Bobby Flay's Texas Potato Salad
BY WENDY MEAD
Pickled red onions are chef Bobby Flay’s go-to ingredient in cooking competitions, but the chef also employs the secret culinary weapon to amp up his famed Texas potato salad.
Flay likes to let his pickled onions sit overnight for full effect. He uses a simple mix of red wine vinegar, sugar, salt, and mustard seeds as the pickling liquid.
The liquid itself then becomes a treasured addition to Flay’s potato salad. Add a few tablespoons to the salad’s vinaigrette base for an emboldened flavor.
Experimentation is key. For example, mixing vinegar with lime juice and a bit of grenadine will yield pickled onions that are sweeter in taste and brighter in color.