Best 3 Grilled Southwestern Potato Salad Recipes

Indulge in a fiesta of flavors with our Grilled Southwestern Potato Salad, a tantalizing fusion of smoky, spicy, and tangy sensations. This delectable dish combines perfectly grilled potatoes with a vibrant blend of roasted corn, black beans, and zesty peppers. Dressed in a creamy, tangy cilantro-lime dressing, this salad bursts with freshness and zest.

For a unique twist, try our Grilled Halloumi and Watermelon Salad, where sweet, juicy watermelon meets savory, grilled halloumi cheese. Drizzled with a refreshing mint-lime dressing, this salad offers a delightful interplay of textures and flavors.

If you prefer a classic potato salad with a twist, our Mustard Potato Salad is a must-try. Creamy mayonnaise and tangy mustard dressing coat tender potatoes, hard-boiled eggs, and crisp celery, creating a harmonious balance of flavors.

For a lighter, more vibrant option, our Greek Potato Salad is a Mediterranean delight. Tender potatoes are tossed with fresh, crisp cucumber, juicy tomatoes, and briny olives, all bathed in a zesty lemon-oregano dressing.

And for those with a penchant for bold, smoky flavors, our Chipotle Potato Salad packs a punch. Tender potatoes are generously coated in a creamy, smoky chipotle dressing, along with crisp bacon, tangy pickled jalapeños, and sharp cheddar cheese.

Let's cook with our recipes!

GRILLED SOUTHWESTERN POTATO SALAD

Grilled Southwestern Potato Salad image

This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds large red potatoes, quartered lengthwise
3 tablespoons olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon lime juice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1-1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Lime wedges

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil., Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers., In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Nutrition Facts : Calories 229 calories, Fat 11g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 301mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein.

SOUTHWESTERN GRILLED SWEET POTATO SALAD

SOUTHWESTERN GRILLED SWEET POTATO SALAD image

Yield 6

Number Of Ingredients 11

Ingredients

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Steps:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature. 2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, greenonions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve. Note-the salad will keep in the refrigerator for 2 days.

GRILLED SOUTHWESTERN POTATO SALAD

Grilled southwestern potato salad image

put some thought into serving and garnishing your dishes. The color of the serving plate or platter should complement the color of the food. Keep garnishes simple using an herbal or ingredient from the recipe to clue people into the flavor of the dish.SoUrce unknown

Provided by Lynnda Cloutier

Categories Potato Salads

Number Of Ingredients 10

Ingredients

two large red onions, cut into 1/2 inch disks and threaded onto metal skewers
four red bell peppers, halved, cored, and seeded
3/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
1 1/2 cups cooked fresh corn kernels from two ears of corn
1/2 pound bacon, 8 to 9 slices, cooked until crisp, drained, and crumbled
3/4 cup chopped fresh cilantro
1 teaspoon chili powder
3 pounds red potatoes, cut into 1 1/2 inch pieces
3 tablespoon cider vinegar, more as needed

Steps:

1. Heat a gas grill to medium or prepare a charcoal fire with medium and low heat areas. Put the onions and bell peppers onto rimmed baking sheet and sprinkle with 2 tablespoons of the oil, 2 teaspoons salt and 1 teaspoon black pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.
2. Grill vegetables, covered, until they have good grill marks about five minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another five minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat of a gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and Brown. It's fine if they are charred in places, about another eight minutes.
3. Move the grilled vegetables to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.
4. Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in 2 tablespoon salt, and bring to boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup +2 tablespoons oil, and the vinegar. Season with salt, black pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to two hours at room temperature before serving. This potato salad is filled with favorite flavorings of the Southwest such as corn, chilies, red onions, peppers, and some crisp bacon. Serves 10 to 12

Tips:

For the best flavor, choose Yukon Gold or red potatoes, as they hold their shape well and have a creamy texture.
If you don't have a grill, you can roast the potatoes in a 400°F oven for 25-30 minutes, or until tender and slightly browned.
Be sure to let the potatoes cool slightly before adding them to the dressing so that they don't absorb too much liquid.
To save time, you can use a store-bought dressing, but be sure to choose one that is flavorful and tangy.
For a spicier salad, add a pinch of cayenne pepper or chili powder to the dressing.
Garnish the salad with chopped cilantro, green onions, or bacon bits before serving.

Conclusion:

This grilled southwestern potato salad is a delicious and easy-to-make side dish that is perfect for summer gatherings. The smoky flavor of the grilled potatoes pairs perfectly with the tangy dressing and fresh vegetables. This salad is sure to be a hit at your next potluck or barbecue.