Grilled Potato SaladPosted: Updated:
If you’re grilling the main course, why not grill the salad? Cooking the potatoes and onions caramelizes them, giving them a somewhat sweeter, more complex flavor. Taking the extra few minutes to brown them is well worth it.
2 pounds new potatoes, cleaned
1 medium red onion, sliced into 1/2-inch slices
1/2 cup diced red bell pepper
1/2 cup diced celery
Salt and freshly ground black pepper to taste
1/2 cup mayonnaise
2 teaspoons fresh lime juice
1 chipotle chile in adobo sauce, puréed and strained
1/2 teaspoon ground cumin
Salt and freshly ground pepper to taste
Bring a large pot of water to a boil over high heat; add the potatoes and cook until just tender, about 15 to 20 minutes. Remove from the heat; drain and cut into halves or quarters, depending on the size of the potatoes. Salt and pepper to taste.
Preheat a barbecue grill. When hot, put potatoes and onion slices on the grill. Cook until lightly brown on one side, about 5 minutes. Carefully turn over and cook until caramelized, about another 5 minutes.
Put the grilled potatoes and onions in a large bowl. Add the bell pepper and celery. In a medium, non-reactive bowl, combine all the dressing ingredients. Add to the grilled vegetables and toss gently. Salt and pepper to taste.
Do Ahead: The salad will keep, covered, in the refrigerator for up to 2 days.