Mesquite Grilled Potato Salad
Healthy potato salad gets a smoky spin with the help of grilled veggies tossed in a mesquite dressings. Yield: 5 c
Servings: 10 people
Calories: 67kcal
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
*Cooking time will vary depending on your grill type and how hot your grill is.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 12.6g | Protein: 1.8g | Fat: 1.2g | Cholesterol: 1mg | Sodium: 60mg | Fiber: 1.8g | Sugar: 2.4g