Grilled Potato and Pepper Salad

Grilled Potato and Pepper Salad
Grilled Potato and Pepper Salad
Serves: 6 to 8
 
Ingredients
  • 2 pounds Yukon gold potatoes, sliced ¼ inch thick
  • 1 medium red bell pepper, halved and seeded
  • 1 medium orange bell pepper, halved and seeded
  • ½ medium red onion, cut into 4 wedges
  • 3 medium jalapeños, halved and seeded
  • ¼ cup olive oil
  • ¼ cup fresh lime juice
  • 2 tablespoons honey
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • Garnish: chopped fresh cilantro, lime wedges
Instructions
  1. In a large saucepan, bring potatoes and water to cover to a boil over medium-high heat. Reduce heat; cook for 4 minutes. Drain potatoes, and let cool slightly.
  2. In a large bowl, whisk together oil, lime juice, honey, salt, and cumin.
  3. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  4. Grill bell peppers, onion, and jalapeños, turning occasionally, until tender and lightly charred, 8 to 10 minutes. Grill potato slices until tender and lightly browned, about 4 minutes per side. Chop bell peppers, onion, and jalapeños.
  5. Stir potatoes and vegetables into dressing until combined. Garnish with cilantro and lime, if desired. Serve immediately.

 

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