A Southwestern flared potato salad – perfect for bringing to a barbecue!
Even though Marc and I had engagement pictures taken while we were in Florida in March, we still decided to take advantage of our wedding photographer’s package deal which included an engagement session in Minnesota. I figured it would be a good chance for us to get to know our photographer better and I also had the idea of including Maddie in the pictures. She’s at such a cute age, so why the heck not?!
Okay, enough puppy cuteness. Onto to the food! I always find it hard to come up with sides for grilling. While I love grilled vegetables (mmm, grilled corn), I like to complicate things switch things up a bit and try new dishes. When I found this potato salad recipe from Bobby Flay, I knew I had found a good one. I healthified it a bit by swapping a lot of the mayo and sour cream for plain yogurt, but otherwise followed his recipe exactly. I’m glad I did because it turned out to be one of the best potato salads I’ve had. It’s so different than any other potato salad I’ve tried, but in a very good way. It’s a bit spicy from the chipotle pepper puree and just full of flavor. If you’re looking for a fun, new summer side to try, I would definitely recommend this one!
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Green Bean and Potato Salad
Roasted New Potato Salad
Baby Kale Salad with Roasted Potatoes, Bacon, and Blue Cheese Vinaigrette