Bobby Flay's Grilled Potato Salad with Goat Cheese | Bobby Flay's Barbecue Addiction

Bobby throws potatoes on the grill and mixes up a dressing made with lemon, mustard, tarragon and honey to top them off! Subscribe to #discoveryplus to stream more episodes of BobbyFlay's #BarbecueAddiction: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3H5UdDc Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #BobbyFlay #BarbecueAddiction #FoodNetwork #GrilledPotatoSalad Bobby Flay's Grilled Potato Salad with Goat Cheese | Bobby Flay's Barbecue Addiction | Food Network https://www.youtube.com/watch?v=rkEGZVyo1Ds