Best 3 Grilled Southwestern Potato Salad Recipes

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• 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., 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., Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly., 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., 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.

SOUTHWESTERN GRILLED SWEET POTATO SALAD

Steps:

• 1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature. 2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, greenonions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve. Note-the salad will keep in the refrigerator for 2 days.

GRILLED SOUTHWESTERN POTATO SALAD

Steps:

• 1. Heat a gas grill to medium or prepare a charcoal fire with medium and low heat areas. Put the onions and bell peppers onto rimmed baking sheet and sprinkle with 2 tablespoons of the oil, 2 teaspoons salt and 1 teaspoon black pepper. Turn and rub the vegetables to coat all over with the oil and seasonings.
• 2. Grill vegetables, covered, until they have good grill marks about five minutes. Flip, cover, and continue to grill until the peppers are softened and nicely browned, about another five minutes. As they finish cooking, transfer the peppers to the baking sheet. Reduce the heat of a gas grill to medium low or transfer the onions to the cooler part of the fire and continue cooking until they are just tender and Brown. It's fine if they are charred in places, about another eight minutes.
• 3. Move the grilled vegetables to a cutting board and let cool. Scrape the skins off the peppers if you like. Coarsely chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder.
• 4. Put the potatoes in a large pot, cover with cold water by a couple of inches, stir in 2 tablespoon salt, and bring to boil. Reduce to a simmer, cover, and cook until the potatoes are just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup +2 tablespoons oil, and the vinegar. Season with salt, black pepper, and more vinegar to taste. Let sit for at least 30 minutes and up to two hours at room temperature before serving. This potato salad is filled with favorite flavorings of the Southwest such as corn, chilies, red onions, peppers, and some crisp bacon. Serves 10 to 12