Grilled Potato Salad Mexican Street Corn-Style Recipe

Categories: Feature, Grilling, Lunch, Recipes, Salads, Sides, Vegetables, Vegetarian

I love grilling potatoes and I especially love whole potatoes. This grilled potato salad is so creamy and delicious. Plus, when you include the skin, potatoes are a whole food and good source of carbohydrates. You can put a lot of dressings on grilled potatoes, even just olive oil with salt and pepper. I am not afraid of a little mayonnaise, which is just egg yolk and oil. I prefer the lighter texture and flavor of vegan mayonnaise. And this has the smokiness and heat from chipotle powder. I think this is perfect for Memorial Day weekend!

Why you’ll love this grilled potato salad

It’s a different twist on potato salad;
Potatoes with the skin are a whole food with lots of fiber and vitamins;
It is easy to prepare and can be made in advance;
Delicious warm or room temp!

Ingredients

Potatoes – I like using Yukon Gold potatoes, either large one cut into chunks or whole baby potatoes. No need to peel them.
Jalapeño – is a medium-size chili pepper. It’s not as spicy as other peppers, especially if you remove the seeds. I use one in this recipe, but you can use two if you like some spice.
Mayonnaise – I prefer to use soy-free Vegenaise because I’m not a fan of the flavor of regular mayonnaise. Another option would be to mix 2 Tbsp raw cashew butter + 1 Tbsp water + 1 Tbsp love oil in place of the mayo.
Lime juice – fresh lime juice adds the perfect acidity and gives it a nice freshness.
Smoked paprika – is made from a smoked bell pepper. It adds a nice smokiness without being spicy. You can use chipotle powder if you prefer, which is made from a smoked jalapeño.
Cilantro – is so delicious here and adds a Mexican flair. If you hate cilantro, you can use mint.
Scallions – I love using scallions when I want to add a bit of an onion flavor without being too strong. Chives are great too! Or you can use raw shallot or red onion.
Feta – sheep or goat’s milk feta is the best! Violife is my favorite vegan feta.

How to make grilled potato salad?

Preheat the grill to medium-high.
Place potatoes, salt, and enough water to cover in a large pot. Bring to a boil, reduce heat to a simmer, cook potatoes until just barely tender, about 10 – 15 minutes. You don’t want to cook potatoes at a raging bowl or they could fall apart. Drain potatoes. You can do this step a day in advance.
When potatoes are cool enough to handle, skewer and place on a tray to easily transport them to and from the grill. Brush potatoes with olive oil. Season with salt and pepper. Now is a good time to prep the jalapeno(s) as well. The jalapeno(s) will be grilled whole. Lightly brush the exterior with olive oil. Grill potato skewers and jalapeno(s), turning occasionally until you see grill marks on all sides. The jalapeno skin will start to blister, which is ok. It may take about 15 minutes, total. Transfer skewers and jalapeno to the tray you used to bring them out to the grill.
In a serving bowl, make the dressing: mix the vegenaise, lime juice, smoked paprika, and a pinch of salt until combined. Remove potatoes from skewers and transfer to the serving dish. Toss with the dressing until fully coated.
Remove the blistered skin from the jalapeno (unless you like it) and slice jalapeno in half lengthwise. Remove the seeds and chop the jalapeno. Add jalapeno, cilantro, and scallions, and lightly toss with the potatoes. Crumble feta over the top just before serving. Squeeze half a lime over the salad just before serving.

Tips

If you want to get into the summer holiday spirit, see if you can find red, white and blue potatoes.
If you don’t feel like grilling potatoes, you can boil them to the perfect tenderness or even roast them. No need to boil if you decide to roast them.

Substitutions

Mayonnaise – vegenaise or mix 2 Tbsp raw cashew butter + 1 Tbsp water + 1 Tbsp olive oil
Smoked paprika – chipotle powder or regular paprika
Cilantro – mint
Scallions – chives, raw shallot, or red onion
Feta – vegan feta such as Violife or omit

Other recipes you may like

*Zesty Potato Skewers

*Lemony Greek Potatoes

*Mini Taco Stuffed Potatoes

*Italian Potato Salad

If you give this grilled potato salad recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!

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Grilled Potato Salad Mexican Street Corn-Style

Pamela

Print Recipe

Servings -6

Ingredients

1 ½ pounds Yukon gold potatoes cut into large chunks or use whole baby potatoes (no need to peel)
Kosher salt
Unrefined olive oil
Sea salt and pepper
1 Jalapeno use 2 if you like some spice
¼ cup Vegenaise I like the soy-free one or your favorite mayonnaise (or 2 Tbsp raw cashew butter + 1 Tbsp water + 1 Tbsp olive oil)
1 Tablespoon fresh lime juice plus the juice of half a lime to finish
¼ teaspoon smoked paprika or chipotle powder
⅓ cup cilantro* chopped
2 Tablespoons scallions or chives chopped (you can also use raw shallot or red onion)
1 Tablespoon sheep’s milk feta or vegan feta crumbled (optional)

Instructions

Preheat the grill to medium-high.
Place potatoes, salt, and enough water to cover in a large pot. Bring to a boil, reduce heat to a simmer, cook potatoes until just barely tender, about 10 - 15 minutes. You don’t want to cook potatoes at a raging bowl or they could fall apart. Drain potatoes. You can do this step a day in advance.
When potatoes are cool enough to handle, skewer and place on a tray to easily transport them to and from the grill. Brush potatoes with olive oil. Season with salt and pepper. Now is a good time to prep the jalapeno(s) as well. The jalapeno(s) will be grilled whole. Lightly brush the exterior with olive oil. Grill potato skewers and jalapeno(s), turning occasionally until you see grill marks on all sides. The jalapeno skin will start to blister, which is ok. It may take about 15 minutes, total. Transfer skewers and jalapeno to the tray you used to bring them out to the grill.
In a serving bowl, make the dressing: mix the vegenaise, lime juice, smoked paprika, and a pinch of salt until combined. Remove potatoes from skewers and transfer to the serving dish. Toss with the dressing until fully coated.
Remove the blistered skin from the jalapeno (unless you like it) and slice jalapeno in half lengthwise. Remove the seeds and chop the jalapeno. Add jalapeno, cilantro, and scallions, and lightly toss with the potatoes. Crumble feta over the top just before serving. Squeeze half a lime over the salad just before serving.