Pierce potatoes with a fork in several spots; place on a microwave-safe plate. Microwave 4-5 minutes or until fork tender.
Prepare grill to medium heat. In large bowl, combine Giddyup Guacamole Mix with water; let stand 15 minutes.
Brush potatoes with olive oil. Place on grill with corn and peppers. Grill, turning occasionally, until lightly charred or desired doneness, about 8-10 minutes. Remove from grill; cool slightly. Remove corn from cob, quarter potatoes and chop pepper.
Meanwhile, whisk sour cream, milk and Seasoned Salt into Giddyup Guacamole Mix. Stir in warm potatoes and veggies. Toss to coat.
Let stand 15 minutes. Serve at room temperature.
Makes 6 servings.
Make Ahead: Salad can be prepare up to 2 days ahead and refrigerated.
Rated 5 out of
A fun twist on a salad side dish!!!My husband and I are not big Potato Salad fans so instead we followed this recipe but used rotini pasta for a pasta salad instead and it was soooooooooo good!!!! We will definitely be using this recipe again in the future for parties and cook-outs!!!!