Grilled Southwestern Potato Salad

Name: Grilled Southwestern Potato Salad
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 1-1/2 pounds large red potatoes, quartered lengthwise; 3 tablespoons olive oil; 2 poblano peppers; 2 medium ears sweet corn, husks removed; 1/2 cup buttermilk; 1/2 cup sour cream; 1 tablespoon lime juice; 1 jalapeno pepper, seeded and minced; 1 tablespoon minced fresh cilantro; 1-1/2 teaspoons garlic salt; 1 teaspoon ground cumin; 1/4 to 1/2 teaspoon cayenne pepper; Lime wedges

TOTAL TIME: Prep: 30 min. Grill: 20 min. + standing YIELD: 6 servings.

This salad is perfect with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop. —Johnna Johnson, Scottsdale, Arizona

Ingredients

1-1/2 pounds large red potatoes, quartered lengthwise
3 tablespoons olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon lime juice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1-1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
Lime wedges

Directions

1. 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.
2. 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.
3. Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.
4. 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.
5. 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.

Nutrition Facts

3/4 cup: 229 calories, 11g fat (4g saturated fat), 14mg cholesterol, 301mg sodium, 28g carbohydrate (6g sugars, 3g fiber), 5g protein.