Grilled Corn and Jalapeño Potato Salad
Spring has finally arrived and that calls for some quality grill time. This potato salad is a slight twist on the American classic, pairing tender potatoes with the smoky flavors of grilled corn and crunchy bits of jalapeño and green onion. It’s a perfect make-ahead side dish for that upcoming potluck or whatever else is coming off your grill this week!
Some of the techniques of this recipe have been adapted from The Food Lab’s Classic Potato Salad, which is a great recipe if you’re looking for a more classic take.
Yield: about 8-10 servings
Ingredients
4 lbs russet potatoes (about 6 medium), peeled and cut into 1/2” to 3/4” pieces
4 tablespoons rice wine vinegar (unseasoned), divided
2 tablespoons sugar
2 1/2 tablespoons kosher salt, divided
1 bunch green onions, thinly sliced (white and light green parts only), about 1/3 cup
2 jalapeños, stemmed, seeded, and finely diced*
4 ears corn, grilled**
3/4 cup mayonnaise (preferably Duke’s Mayo or homemade)
1/2 cup sour cream
1 1/2 tablespoons lime juice
1/2 tablespoon chili powder
1/2 teaspoon black pepper
4 slices bacon, cooked until crispy, then chopped into small pieces (optional)
Parsley/cilantro, chopped (for garnish, optional)
Instructions
Place the cut potatoes in a large pot or saucepan and cover by at least an inch or two of cold water. Add 2 tablespoons rice wine vinegar, 2 tablespoons sugar, and 2 tablespoons kosher salt to the water. Place the pot over high heat and bring to a boil, stirring occasionally. Once the water is at a boil, reduce the heat to medium-low to maintain a simmer. Simmer for 8-10 minutes, until the potatoes are tender. You should be able to easily insert a fork into the potato and have the potato slide right off again without much effort. If the potato immediately starts breaking apart when you insert the fork, they are definitely done (and possibly went too far - no worries if that’s the case, just check them a minute or two earlier next time).
Drain the potatoes and arrange in a single layer on a baking sheet. Sprinkle the remaining 2 tablespoons of rice wine vinegar over the potatoes and set aside to let them cool slightly.
While the potatoes cool, combine the mayonnaise and sour cream in a large bowl with a rubber spatula. Add the lime juice, chili powder, black pepper, and remaining 1/2 tablespoon of kosher salt. Mix well. Cut the kernels from the ears of grilled corn and add to the top of the bowl, along with the sliced green onion and diced jalapeños. Mix the vegetables into the dressing. Next, add the potatoes (and bacon pieces, if using) into the bowl and fold everything together.
Cover and place in the fridge for at least one hour to allow everything to cool down and meld together. The potato salad will hold for up about 3 days in the fridge, so it’s a great make-ahead side dish.
When you’re ready to serve, give the potato salad a good stir and check the seasoning. Cold salads tend to require heavier seasoning, so feel free to adjust the salt, pepper, and chili powder to your liking. Optionally, garnish with the chopped parsley/cilantro and a light sprinkle of chili powder.
Notes
*If you notice that your jalapeños are fairly mild, feel free to chop up an extra one to add in, or increase the chili powder a bit. Alternatively, if your peppers are very spicy, adjust the chili powder accordingly to obtain your desired level of spice.
**For the grilled corn: This is a great recipe if you have leftover grilled corn, but if not, start your grill just before you start cooking the potatoes. Remove the husks and any stray corn silks from the ears of corn. When the grill is nice and hot, place the ears of corn over direct heat for about 10 minutes, rotating the ears by 90 degrees every 2 1/2 minutes. You’re aiming to get some nice brown, toasty bits on the kernels to develop a smoky sweet flavor (not too dark though - if you notice them cooking quickly, don’t be afraid to remove or rotate the ears early). Set aside on a plate or cutting board to cool slightly before use in the recipe.
