tasty tidbits

so as my love affair with all food Bobby Flay continues, I thought I would share one of my very favorite recipes. until last year I had a strong aversion to potato salad, which is quite odd being that I love love love all things potato-related (I could go on forever about the greatness that is the potato). that being said, the following is a recipe for the best potato salad you will ever consume. trust me on this one folks. 

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.