Spicy Grilled Potato Salad with Corn and Poblano Chiles

Name: Spicy Grilled Potato Salad with Corn and Poblano Chiles
Total time: 90 min
Ingredients: 1 1/2 pounds new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths; 1 1/2 teaspoons table salt; 2 tablespoons olive oil; 1/4 teaspoon ground black pepper; 1 teaspoon white wine vinegar; Table salt; 1 cup corn kernels, cooked, cut from 2 ears grilled or boiled corn; 2 poblano chiles, roasted, peeled, seeded, and cut into 1/2-inch pieces; 2 jalapeño chiles, seeded and minced; 3 tablespoons lime juice; 1/2 teaspoon granulated sugar; 4 tablespoons olive oil; 3 scallions, white parts only, sliced thin; 3 tablespoons minced fresh cilantro leaves

www.americastestkitchen.com

Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

Keywords

Side Dishes
Potatoes
Vegetables
Vegetarian
Grilling & Barbecue
Salads
4th of July

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Paring knife
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Paper towel
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Ingredients

1 1/2 pounds new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths
1 1/2 teaspoons table salt
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1 teaspoon white wine vinegar
Table salt
1 cup corn kernels, cooked, cut from 2 ears grilled or boiled corn
2 poblano chiles, roasted, peeled, seeded, and cut into 1/2-inch pieces
2 jalapeño chiles, seeded and minced
3 tablespoons lime juice
1/2 teaspoon granulated sugar
4 tablespoons olive oil
3 scallions, white parts only, sliced thin
3 tablespoons minced fresh cilantro leaves