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Mesa Grill's Southwestern Potato Salad Recipe

Mesa Grill's Southwestern Potato Salad

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Average Rating:

Total Reviews: 120

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  • on October 20, 2012

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    I made this for a big cookout this summer and it was a huge hit! There wasn't even a little bite left in the bowl by the end of the night. It had really good flavor without being too spicy.

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  • on October 04, 2012

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    I loved this. I don't know what chipotle pepper puree is, so I just used canned chipotle in adobo sauce (smashed up. It really added a nice kick without being too hot and some nice depth. I'm also not a mayo person, so I cut that in half and it still turned out moist enough for me. If you're a mayo person, go for it, I'm sure it would be even better! Great recipe, Bobby.

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  • on August 31, 2012

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    Enjoyed this, nice change of pace from regular potato salad. Husband went for seconds -- rare occasion.

    I made some substitutions. First, I halved this recipe. Used russet potatoes because I had them on hand (peeled, cubed and cooked however, in the end, I could see that the recommended red potatoes would work a little nicer. Also, I did not have the puree, so, I went with what I had -- Chipolte Tabasco (used about 1 generous tablespoon -- to the dressing mixture. In my opinion, add what you have, taste and adjust as necessary. I also added, eyeballed, [drained] pimentos which I thought worked really well. Overall, I would definitely make this again but probably use red potatoes next time. Thanks Bobby.

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  • on August 20, 2012

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    I made this potato salad this last weekend for my hockey teams party and was a huge hit! I doubled the recipe because of the amount of people that were going to be there and there was nothing left at the end of the night. The flavors are nicely layered with the creaminess and chipotle at the beginning and the heat of the cayenne sneaking in at the end. AMAZING!

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  • on August 06, 2012

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    This is one of the best potato salads I've ever had and ever made! It is my new go-to recipe. My family and friends love it! Note I did not use the chipotle and used much less chile powder because I cant handle heat, but what I made was perfect!!

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  • on August 02, 2012

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    Hands down one of the best potato salads I've ever made AND eaten. HOTTER the next day. Next time just for fun will try to lighten up by splitting the mayo in half and adding fat free greek yogurt....like I said, just for fun.

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  • on July 26, 2012

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    The best potato salad on the planet! I halved the chipotle puree because my girls don't like too much heat. There was still plenty of smoky flavor and just the right amount of spice.

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  • on July 19, 2012

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    I loved the heat in this potato salad. I used a few chipolte in adobo and it was HOT. Wish I read Pink's review first because the recipe calls for waaaay too much mayo. Having said that, everyone loved it on the 4th of July. I'm making it again to pair with baby back ribs this weekend. Oh, a spicy margarita pairs nicely.

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  • on July 12, 2012

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    this recipe will work on the 4th of July if your party is inside, enjoying A/C, but it will not work for the outdoor party by the lake, with temps in the 90's! C'mon, a potato salad with mayo should NOT be on the outdoor picnic table! I prepare this for my Halloween Party by the lake. The spice keeps the vamps away!
    BTW, the suggestions posted by "pink" of Indiana on 10-1-10 offers great suggestions for improving on the original. Thanks, Pink!

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  • on July 10, 2012

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    The blend of all the different flavors was great! Def. not your traditional potato salad.

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