Grilled Potato Salad
Servings: 24 servings
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!
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:
Use your favorite small potatoes, like baby red potatoes or fingerlings.
