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Grilled Potato Salad with Chile Vinaigrette
Grilled Potato Salad with Chile Vinaigrette
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Prep Time:
20 minutes
Total Time:
50 minutes
Colorful potato salad with bell pepper, tomatoes, green chiles, and zesty pepper blend for a flavor explosion.
Ingredients:
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 4 unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
  • 2 unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups)
  • 2 tablespoons olive or vegetable oil
  • 1 medium yellow bell pepper, cut into 1/2-inch pieces
  • 3 medium roma (plum) tomatoes, coarsely chopped (1 cup)
  • 1/4 cup white balsamic vinegar
  • 1/4 teaspoon black and red pepper blend
Instructions:
  • Prepare the grill for direct heat. Set aside 2 tablespoons of the chiles for Chile Vinaigrette and keep the rest for the salad. Proceed to make the Chile Vinaigrette.
  • Add the potatoes to the grill basket and coat with oil and a sprinkle of salt. Gently shake the basket to evenly distribute the seasonings.
  • Grill potatoes uncovered over medium heat for 25 to 30 minutes, stirring occasionally, until tender. In the last 5 minutes, add bell pepper to the grill basket.
  • Combine the Chile Vinaigrette with tomatoes and the rest of the green chiles in a large bowl. Mix in the potatoes and bell pepper, tossing everything together until well combined.

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