Southwestern Potato Salad

potato ho

I have to admit, the flavors in this potato salad didn’t really do it for me. Others at the cookout seemed to enjoy it well enough, but I think for me, it was too “in your face”, not subtle enough. If I were to make it again, I’d tone it down to start, and then adjust the seasoning upward.

But seriously, how many different ways are there to make potato salad? I’m beginning to think I ate my fill this summer. It’s one of the things I’m seriously starting to get sick of – but check back with me in May or June, when I’m chomping at the bit to cook out and have salads and burgers and everything else that goes along with summer.

So, I guess, by Potato Ho-Down rules, this would be “King Rachel’s Southwestern Potato Salad”. Check their blog for the roundup in a couple of days.

Southwestern Potato Salad

Southwest Potato Salad with Grilled Corn
recipe courtesy McClatchy – Columbia Tribune

3 lbs. small red potatoes
4 ears yellow sweet corn, shucked, 1 2/3 cups (I used frozen corn)
3/4 c. light mayonnaise
2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
3 tbsp. fresh lime juice
1/2 c. chopped fresh cilantro
1 7.25 oz jar roasted red peppers, drained and coarsely chopped (I used 1 red bell pepper)
6 green onions, thinly sliced

Place potatoes in a large saucepan or Dutch oven and cover with water. Bring to a boil and simmer 30 minutes or until potatoes are tender. Drain, cool slightly and cut each potato into fourths. Cut into eighths if potatoes are larger. Set aside.

Preheat grill or allow coals to burn down to white ash. Spray ears of corn with nonsitck vegetable spray and place on grill. Grill corn, turning as needed until the corn is browned or blackened all over, 8 to 12 minutes. Set aside to cool. Using a sharp knife, remove corn from cob and set aside.

Combine mayonnaise, chili powder, salt, pepper, lime juice and cilantro. Add peppers, green onions and 1 cup of the grilled corn kernels to potatoes; gently toss. Pour dressing over all and gently toss to evenly coat. Sprinkle remaining corn kernels on top of salad and serve at room temperature or cover and chill.

Serves 12. Per serving: 163 calories, 18% from fat; 4 g fat (1 g saturated), 5 mg chol, 31 g carb, 4 g protein.

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  1. Pingback: The October Potato Ho Roundup! | Chew On That

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