Here's a great potato salad recipe I came up with, that will surely be a nice change at the BBQ potluck this summer. I did not want the ordinary mayo egg base potato salad so I went another direction. Grilled Shrimp and Potato Salad with a Creamy Chipotle Dressing. This is best served at room temperature, the same day. The adobo sauce from the chipotle peppers give this a nice little spicy kick, so use how ever much you like in the dressing. Grilling the potatoes, corn and shrimp sure add another wonderful flavor also.
What kind of potato salad do yu like? Have a favorite you like to make? If so please read on and see how you can win from Resers and myself!
Grilled Shrimp and Potato Salad with a Creamy Chipotle Dressing
serves 6-8, best served same day
1 pound baby red potatoes
1 pound fresh raw shrimp, deveined and peeled
1 fresh corn on the cob, husk and silk removed.
1/2 Cup jicama, sliced
1 Cup low sodium black beans, drained and rinsed
1/4 Cup red onion, thinly sliced
1 avocado, chopped
2 TBL cilantro, chopped
salt and pepper to taste
1 tsp lime juice
Soak wooden skewers for at least 30 minutes. Pre heat your grill.
In the meantime, bring a pot of water and potatoes to boil. Boil the potatoes for just 5 minutes. Drain and thread onto skewers, drizzle with olive oil, salt and pepper. Set aside.
In a small bowl add the shrimp, a little olive oil, salt, pepper and lime juice. Gently toss to cover the shrimp. Thread onto skewers.
On a low-medium grill heat, add the corn (rotating for up to 10 minutes), potatoes (rotating for about 10 minutes) and the shrimp for about 3 minutes per side. Allow all to cool off, to touch (You don't want this salad hot or the dressing will curdle).
When cooled off, slice the corn kernels off the cob and place in a medium size bowl. Slice the potatoes and shrimp in half and add to the bowl. Combine the jicama, beans, onion, avocado and cilantro to the bowl. Gently toss all together.
Now you may either toss with the dressing or drizzle it on top of each serving. Chill any leftovers.
Creamy Chipotle Dressing
1 Cup light sour cream
2 TBL adobo sauce from canned chipotle peppers
Juice from 1/2 lime
2 TBL cilantro, chopped
1/4 tsp cumin
1/4 tsp chili powder
shake of salt and pepper
Combine all in a small bowl until well incorporated. Cover and chill until ready to serve.
*I freeze any leftover chipotle peppers and sauce for another use
Reser’s “America’s Best Potato Salad Challenge” invites potato salad lovers to submit their family’s favorite potato salad recipe featuring this potassium-packed vegetable. The top five winners will have the opportunity to compete at the inaugural World Food Championships in Las Vegas and have a chance to win the $10,000 grand prize.
“Nothing goes better with BBQ than potato salad,” states Teresa Carter, category manager. “Reser’s is always on the hunt to find creative new takes on this BBQ favorite. We can’t wait to see what people will whip-up with this terrific tuber.”
Recipes will be evaluated based on appearance, taste and originality. Consumers are now invited to go to www.AmericasBestPotatoSalad.com to submit their best recipe and find detailed contest information.
· Top 10 winners will be featured in Reser’s “America’s Best Potato Salad” digital cookbook.
· Top 5 winners will each receive $1,000 plus a $1,000 travel stipend to compete at the World Food Championships in Las Vegas, November 2-4, 2012.
· Grand prize winner will receive $10,000.
May 3, 2012 Recipes can now be submitted at www.AmericasBestPotatoSalad.com
July 31, 2012 Contest closes at midnight PST
Aug 17, 2012 Top 10 recipes selected and online voting opens
Aug 31, 2012 Voting closes as of midnight PST
Sept. 17, 2012 Reser’s will announce the top five winners
Nov. 2, 2012 The top five winners will compete at the World Food Championships event and have a
chance to win the $10,000 grand prize
Reser’s Celebrates BBQ Season
Reser’s is proud to be the official side dish sponsor of the 2012 KCBS Great American BBQ Tour. “From competitive teams, to backyard enthusiasts, our potato salads go great with barbeque,” says Carter. Reser’s is sponsoring three Top-Rated Competition Barbeque Teams for the 2012 Barbecue season: Pellet Envy, Pork Barrel BBQ, and Meat, Inc.
Oregon-based Reser’s is the leading North American provider of deli salads, fresh salads, side dishes and prepared foods. Founded in 1950 by Earl and Mildred Reser, the company remains privately owned and operated and committed to providing delicious foods for the supermarket and food service industries.
For more information, visit www.resers.com.
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*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Resers. The product(s) in this review were provided to me free of cost via a giftcard they provided for the purpose of conducting my post and giveaway. Product info & or stock images provided by PR or Co.