Veggies and Potatoes Galore – Grilled Potato Salad with Chile Vinaigrette

Potato salad just screams spring. It's a favorite in our family and I never get board because there are a gazillion ways to make it. Take for instance this recipe for Grilled Potato Salad with Chile Vinaigrette. This was a totally new take on the potato salad for me - two types of potatoes, bell peppers and tomatoes create a colorful dish. Every bite packs a punch with green chiles and a zesty pepper blend. Here's how you make it:
1 can (4.5 ounces) Old El Paso® chopped green chiles
4 unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
2 unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups)
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1 medium yellow bell pepper, cut into 1/2-inch pieces
3 medium roma (plum) tomatoes, coarsely chopped (1 cup)
Chile Vinaigrette
1/4 cup white balsamic vinegar
Reserved 2 tablespoons Old El Paso® chopped green chiles
2 tablespoons olive or vegetable oil
1/4 teaspoon black and red pepper blend
¼ teaspoon salt
- Heat coals or gas grill for direct heat. Reserve 2 tablespoons of the chiles for Chile Vinaigrette; reserve remaining chiles for salad. Make Chile Vinaigrette.
- Place potatoes in grill basket (grill "wok"). Drizzle with oil; sprinkle with salt. Shake basket to mix and turn potatoes.
- Cover and grill potatoes 4 to 6 inches from medium heat 25 to 30 minutes, shaking basket or stirring potatoes occasionally, until tender. Add bell pepper to basket for last 5 minutes of grilling.
- Place Chile Vinaigrette in large bowl; stir in tomatoes and remaining green chiles. Add potatoes and bell pepper to tomato mixture in bowl; toss to mix.
Moms, what else would you make with this salad for the perfect spring meal?
It looks delicious, but Im pretty sure my family wouldnt even entertain putting it in their mouths. They wouldnt be okay with the green chiles.



- christina f
on Apr. 12, 2012 at 12:00 AM