Recipes

Grilling

Grilled Southwestern Potato Salad

Ingredients

• 1-1/2 pounds large red potatoes, quartered lengthwise
• 3 tablespoons olive oil
• 2 poblano peppers
• 2 medium ears sweet corn, husks removed
• 1/2 cup buttermilk
• 1/2 cup sour cream
• 1 tablespoon lime juice
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon minced fresh cilantro
• 1-1/2 teaspoons garlic salt
• 1 teaspoon ground cumin
• 1/4 to 1/2 teaspoon cayenne pepper
• Lime wedges

Description

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.
2. Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
3. Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.
4. Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers.
5. In a small bowl, whisk buttermilk, sour cream and lime juice until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.