Grilled Potato Salad

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Serves 6

 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.