Southwestern Red Potato Salad

Southwestern Red Potato Salad

Total Time: 01h 30m
Hands-on Time: 01h 00m
Makes: 6 servings

A light, adobo-infused dressing perfectly complements grilled potatoes, corn and veggies. It's sure to be an easy winner at your next summer cookout.

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  • 8 medium-sized red potatoes
  • Corn kernels, cooked)
  • 1 cup celery, diced
  • 1/2 cup green onions (greens and whites)
  • 1/2 cup red onion, diced
  • 1/2 cup cilantro, chopped (parsley will work as a substitute)
  • 1/2 cup plain yogurt
  • 2 tablespoons mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 lime, juiced (about 1 tablespoon)
  • 1 tablespoon olive oil (for brushing the potatoes)
  • 2 teaspoons Simply OrganicĀ® Adobo Seasoning


  1. If using corn on the cob, fill a dish large enough to hold the corn with water. Fully submerge corn in the water.
  2. Place the potatoes in a large pot; add water until potatoes are covered. Bring to a boil, then reduce to a lively simmer. Cook for 15 minutes, until potatoes are soft (but not mushy).
  3. Drain the water from the potatoes. Allow the potatoes to cool until they can safely be handled.
  4. Heat the grill.
  5. Cut the potatoes in half and brush with olive oil.
  6. Remove corn from the water. Place the corn and potatoes on the hot grill. Cook the potatoes for 5 minutes on each side. Cook the corn for 15 minutes, flipping once so both sides are evenly cooked.
  7. Once the potatoes and corn are cool to the touch, chop the potatoes into small, bite-sized pieces. Using a knife, remove the corn kernels from the cob (and discard the cob).
  8. In a small bowl, combine the yogurt, mayonnaise, apple cider vinegar, lime juice and Adobo Seasoning.
  9. In a large bowl, combine the potatoes, corn, celery, green onions, red onion and cilantro. Pour dressing over salad and gently toss.
Chef Tips:
  1. This potato salad is best served warm instead of cooled like traditional potato salad.The grilled corn and potatoes enhance the flavor of this salad but to save time, the grilling step may be skipped. Simply add the boiled and chopped potatoes and cooked corn kernels to the salad ingredients and follow the remaining steps. When selecting yogurt for this recipe, whole milk or low-fat work best. Greek yogurt will produce a very thick dressing.