By Christie Vanover | Published July 26, 2020 | Last Updated July 11, 2022
Key ingredients to potato salad
Potato salad traditionally includes boiled potatoes, mayo, sometimes mustard, a few veggies (like onions, celery or pickles) and some spices. It’s a really easy dish to throw together, which is probably why it’s so popular at backyard barbecues.
But easy doesn’t have to mean boring. By elevating a few of the standard ingredients, your potato salad can go from “that’s good” to “holy smokes that’s great, I want the recipe.”
The potatoes you choose make a difference. Good ol’ russet potatoes are fine. But if you switch those out for Dutch yellow potatoes, you’re going to end up with a salad that is creamy and buttery (without having to add butter).
This recipe calls for 2 pounds, which is about 20 baby potatoes. If you’re serving a crowd, go ahead and double it.
Next, instead of just adding mayo, I like to fold in some Mexican crema. It’s like sour cream, but smoother. It has a pleasant tang. And because of that, you don’t need to add mustard or vinegar to this recipe.
Finally, for the veg, I’m using shishito peppers and green onions.
What are shishito peppers
Shishito peppers are like a Japanese version of a jalapeno. They have a little bit of heat, but they are more tender, especially when grilled.
My go-to method for blistering shishito peppers is to toss them in a little bit of sesame oil. Then, just throw them on a grill for 3-5 minutes, until they start to char.
Because the skins are so delicate, there is no need to peel them. You want those blistered bits in your potato salad for added color, flavor and texture.
How to make potato salad
This potato salad recipe is so easy to throw together. You simply boil the potatoes and grill the peppers. While that’s happening, mix the mayo, cream and spices in a large bowl.
Once the potatoes are tender, I like to mash them slightly for an even creamier texture.
Then, add the potatoes, blistered peppers and fresh green onions to the mayo mixture.
This shishito pepper potato salad recipe can be served right away, but it’s even better if you can let the flavors marry in the fridge for an hour or so.
Shishito Pepper Potato Salad
- 2 lb yellow potatoes
- 8 shishito peppers
- 1 tsp sesame oil
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema
- 1/2 tsp kosher salt
- 1/2 tsp course ground black pepper
- 1/2 tsp granulated garlic
- 1/4 tsp ground cumin
- 3 green onions sliced
- Dice the potatoes. Cook in a pot of salted boiling water, until tender, about 30 minutes.
- Pour the water out the pan, and slightly mash the potatoes.
- While the potatoes are cooking, drizzle the shishito peppers with sesame oil. Place on a grill over medium heat and grill, until charred, 3-5 minutes.
- Roughly chop the peppers. Discard the stems and set aside.
- In a large bowl, combine the mayonnaise, Mexican crema, salt, pepper, garlic and cumin.
- Stir in the potatoes, peppers and green onions.
- Serve right away or refrigerate for 1 hour for even better flavor.