Grilled Southwestern Potato Salad Food

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 POTATO PACKET

Steps:

• Heat grill to medium-high heat.
• Spray large sheet of heavy-duty foil with cooking spray. Place onions in center of foil; top with potatoes. Mix chili powder and cumin; sprinkle over potatoes. Top with chiles.
• Fold foil to make packet.
• Grill 30 min. or until potatoes are tender. Cut slits in foil to release steam before carefully opening packet. Sprinkle with cheese. Let stand 2 min. or until cheese is melted. Serve topped with salsa, sour cream and cilantro.

MESA GRILL'S SOUTHWESTERN POTATO SALAD

Steps:

• Combine all the ingredients, except the potatoes, in a medium bowl and season with salt and pepper, to taste. Place warm potatoes in a large bowl and pour the mixture over potatoes and mix well. Season again with salt and pepper, to taste.

BLUE CHEESE POTATO SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
• In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

GRILLED SWEET POTATO SALAD

Steps:

• Prepare medium-low charcoal grill or preheat a gas grill.
• For the vinaigrette: combine lime zest, juice, and vinegar in a large bowl.
• Whisk in oil until completely blended.
• Stir in cilantro, garlic and salt.
• To make sweet potatoes: add potato slices to vinaigrette, and let marinate for 5 minutes.
• Using a slotted spoon, transfer the potato slices to the grill.
• Turn occasionally, basting with remaining vinaigrette and cook until tender when pierced with a fork - about 10-15 minutes.
• Return grilled potatoes to vinaigrette.
• Add red pepper, scallions, juice, salt and pepper; toss gently and serve.

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

GRILLED CHIPOTLE POTATO SALAD

Steps:

• Cut up new potatoes into wedges.
• Steam (or boil) until tender.
• Slice up red onion and cut into wedges.
• Grill potatoes and onion on barbeque.
• Place in bowl and let cool.
• Mix mayo and chipotle hot sauce until desired flavor is accomplished.
• Pour over cooled potatoes and onions.
• Mix in diced peppers and green onions.
• Serve chilled.

NEXT LEVEL POTATO SALAD

Steps:

• Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.
• While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.
• Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.