GRILLED POTATO SALAD
A heated twist on a potluck favorite, our Grilled Potato Salad combines Dei Fratelli Chopped Mexican Tomatoes, red potatoes, and sunflower oil for this flavorful and tasty side for the perfect family picnic!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
GRILLED POTATO SALAD
A heated twist on a potluck favorite, our Grilled Potato Salad combines Dei Fratelli Chopped Mexican Tomatoes, red potatoes, and sunflower oil for this flavorful and tasty side for the perfect family picnic!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
GRILLED POTATO SALAD
A heated twist on a potluck favorite, our Grilled Potato Salad combines Dei Fratelli Chopped Mexican Tomatoes, red potatoes, and sunflower oil for this flavorful and tasty side for the perfect family picnic!
Made with Chopped Mexican Tomatoes
These fresh-packed tomatoes are paired with Jalapeno Peppers grown from our local farms! With a bit of cilantro and onions, this product adds just the right amount of heat to your favorite spicy dishes!
Total Time to Make Recipe1 hour 15 minutes 
Preparation Time for the Recipe15 minutes 
Cook Time for the Recipe0 minutes Ingredients:
- 1 (14.5 oz.) can Dei Fratelli Chopped Mexican Tomatoes, drained
- 1/3 Cup Sunflower Oil
- 1/2 Cup Water
- 1/2 tsp. Turmeric
- 2 tsp. Paprika
- 1/4 tsp. Sea Salt
- 12 Cups Small Red Potatoes, boiled, halved, and grilled
- 8 Scallions, charred and chopped
- 1 Cup Parsley, chopped
- 1 Cup Red Onion, minced
Instructions:
- Combine Dei Fratelli Chopped Mexican Tomatoes, oil, water, turmeric, paprika, and salt in a high-speed blender and mix on high until smooth, about 45 seconds.
- In a big bowl, add the potatoes and other remaining ingredients. Pour the blended sauce over the potato mixture and toss to coat.
- Refrigerate and allow to chill for at least an hour before serving.
Chef's Tip:
Related Recipes To Try:
Grilled Vegetable Salad with Cajun Vinaigrette
Patriotic Picnic Potatoes
Easy Italian Pasta Salad