Spicy Grilled Potato Salad with Mixed Mild Peppers
This salad tastes best hot off the grill. Prepare the other salad ingredients while the water heats so everything is timed perfectly. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal or gas grill fire of any intensity.
Ingredients:
Grilled Potatoes:
1 1/2 pounds Yukon gold or red potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths
1 1/2 teaspoons salt
2 tablespoons olive oil
1/4 teaspoon ground black pepper
Salad:
1 teaspoon white or red wine vinegar
Salt
1/4 teaspoon ground black pepper
2 mild peppers, roasted, peeled, seeded, and cut into 1/2-inch pieces
1 jalapeno chile, seeded and minced
3 tablespoons lime juice
1/2 teaspoon sucanat
4 tablespoons olive oil
3 scallions, white parts only, sliced thin
3 tablespoons minced fresh cilantro leaves
Mixed salad greens
Directions:
In a large Dutch oven or stockpot, bring 4 quarts water to boil over high heat; add 1 teaspoon salt.
Skewer potato pieces. Drop skewers into boiling water and boil until paring knife slips in and out of potato easily, about 10 minutes.
While potatoes boil, line rimmed baking sheet with paper towels. With tongs, remove skewers to paper towel-lined baking sheet; pat potatoes dry with additional paper towels. Discard paper towels (potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours); brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 teaspoon salt and pepper.
Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 2 to 3 minutes per side over high or medium-high heat or 4 to 5 minutes per side over medium or medium-low heat.
Slide hot potatoes off skewers into medium bowl and use immediately.
Toss potatoes with vinegar, salt, and pepper. Add roasted peppers; toss to combine.
Whisk lime juice and sucanat in small bowl until sucanat dissolves; whisk in olive oil and salt to taste. Pour mixture over potatoes and add scallions and cilantro; toss to combine. Serve over mixed salad greens. Serves 4 to 6