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close up of Blistered Shishito Pepper Potato Salad

Shishito Pepper Potato Salad

This creamy blistered shishito pepper potato salad recipe is so incredible, it'll give your star entree a run for its money. 
5 from 1 vote
Prep Time 45 minutes
Cook Time 30 minutes
Servings 8


  • 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.


Calories: 220kcalCarbohydrates: 22gProtein: 3gFat: 13gSaturated Fat: 2gCholesterol: 14mgSodium: 303mgPotassium: 525mgFiber: 3gSugar: 2gVitamin A: 271IUVitamin C: 40mgCalcium: 42mgIron: 1mg
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