Yellow Potato Esquites Salad


  • 4 pounds Yellow Idaho® Potatoes, sliced ¼” rounds
  • 2 tablespoons fresh garlic, minced 
  • 1 cup fresh cilantro, finely chopped 
  • 1 cup olive oil
  • 12 each fresh corn on the cob
  • 1 cup black beans, drained and rinsed
  • 3 cups mixed bell peppers, ¼” dice
  • 2 cups red onion, ¼” dice
  • ¼ cup jalapeño pepper, finely chopped        
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • Kosher salt, to taste
  • ground black pepper, to taste
  • 12 ounces (by weight) Cotija cheese
  • 2/3 cup fresh lime juice
  • 1 cup green onion, finely sliced
  • 1 cup mayonnaise


  1. Slice potatoes into ¼” slices.  
  2. Blanch in boiling water for approximately 4-6 minutes, until ¾ of the way cooked. Set aside to cool.
  3. In a mixing bowl mix half of the garlic, half of the cilantro and the oil. Stir well.
  4. Place cooled potatoes into oil mixture. Let sit for 1 hour.
  5. Mark potatoes on hot char grill on both sides. Set aside to cool. Set aside a few whole sliced potatoes for garnish and dice the rest ¼”.  
  6. Grill corn on char grill and remove kernels from the cob. Reserve.  
  7. Mix all of the other ingredients except the lime juice, green onion & mayonnaise together in mixing bowl.  
  8. Fold in the grilled diced potatoes and corn to the rest of the ingredients.  
  9. Fold in lime juice and mayonnaise.  
  10. Adjust seasoning if needed. 
  11. Place in desired serving vessel. Garnish with whole grilled sliced potatoes, remaining cilantro, green onion & Cotija cheese.

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Yield: 12 Servings

Tony Polito
Formerly of - University of Michigan
Ann Arbor, MI

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