Mesquite Grilled Potato Salad
Healthy potato salad gets a smoky spin with the help of grilled veggies tossed in a mesquite dressings. This Grilled Potato Salad is the perfect recipe for your next summer cookout.
A Healthy Potato Salad
Last week we shared our homemade Mesquite Seasoning. We couldn't wait to use it, and wasted no time creating this Grilled Potato Salad that is infused with the robust flavors of mesquite smoke.
Tim and I aren't too big on heavily dressed, creamy salads. We like a lot of flavor with minimal sauce. And, that's just what this potato salad delivers.
Mesquite Grilled Potato Salad
Grilling the veggies gives them an initial layer of smoky flavor. And, don't be afraid to let them char a bit. That char is a grilling signature, giving added flavor and depth to the salad.
The flavors of the grilled veggies, mingled with the mesquite seasoning, almost had me believing Tim had snuck bacon in the potato salad when I wasn't looking. But, no. That's just the way the flavors come together - slightly sweet, smoky, deep.
How fun is that?
(But, if you wanted to add bacon, I wouldn't fault you in the slightest.)
It's the perfect share-able side dish for summer. Next time, we're making a double batch, because this stuff doesn't last long!
Mesquite Grilled Potato Salad
Ingredients
- 1 lb russet potatoes (roughly 3 medium potatoes), halved
- 1 ear sweet corn, husked
- 1 medium sweet onion, cut into 4 slices
- 1 large red pepper, halved and seeded
For the Dressing
- ¼ c plain yogurt
- 2 tablespoon mayonnaise
- 1 ½ tablespoon Mesquite Seasoning
- 1 teaspoon paprika
- ⅛ teaspoon salt
Instructions
- Preheat your grill to medium heat (350F). When it is ready, you should be able to hold your hand just above the grilling grates for 5-7 seconds.
- Brush or spray the vegetables lightly with oil and arrange them over the warmest parts of the grill. Grill the veggies for 10-15 minutes* per side, until they begin to char. Remove the veggies from the heat and let cool. (This can be done up to 24 hours ahead of time.)
- In a small bowl, mix the dressing ingredients together, until well incorporated.
- Dice the cooled, grilled veggies and remove the corn from the ear. Place the cut veggies into a bowl and add the dressing. Mix until well coated.
- This salad is good if eaten immediately, but the flavors do improve over time. Don’t be afraid to make this ahead of time and refrigerate for up to 24 hours before serving.
Notes
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
