Grilled Southwestern Potato Salad

2015-03-04

A wonderful change from the normal mayonnaise base salad. It travels well without the worries involved with the mayonnaise. I believe it more heart friendly as well.  This recipe serves

Ingredients

  • 2 large red onions, cut into 1/2" disks and thread onto thin metal skewers
  • 4 large to medium red bell peppers, halved, cored and seeded Peppers, sweet, red, cooked, boiled, drained, with salt
  • 3/4 cup extra virgin olive oil Oil, olive, salad or cooking
  • 2 tsp + 2 TBSP kosher salt; more as needed
  • 1 tsp freshly ground black pepper or more if needed Spices, pepper, black
  • 1 1/2 cups cooked fresh corn kernels( from 2 ears) Corn, sweet, yellow, frozen, kernels, cut off cob, boiled, drained, with salt
  • 1/2 lb bacon (8 -9 slices), cooked until crisp, drained and crumbled
  • 3/4 cup chopped fresh cilantro Cilantro (Chinese parsley), raw
  • 1 tsp chilli powder
  • 3 lbs red potatoes, cut into 1 1/2 "pieces
  • 3 Tbs cider vinegar more if needed Vinegar, cider

Method

Step 1

Put the potatoes in a large pot, cover with cold water by a couple of inches, stiring in the remaining 2 tbsp salt and bring to a boil. Reduce toa simmer, cover, and cook until the potatoesare just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 tbsp ( or less) oil, and the vinegar. Season with salt and pepper, and more vinegar to taste. Let sit at least 30 mins. and up to 2 hours at room temperature before serving.Put the potatoes in a large pot, cover with cold water by a couple of inches, stiring in the remaining 2 tbsp salt and bring to a boil. Reduce toa simmer, cover, and cook until the potatoesare just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 tbsp ( or less) oil, and the vinegar. Season with salt and pepper, and more vinegar to taste. Let sit at least 30 mins. and up to 2 hours at room temperature before serving.Put the potatoes in a large pot, cover with cold water by a couple of inches, stiring in the remaining 2 tbsp salt and bring to a boil. Reduce toa simmer, cover, and cook until the potatoesare just tender, 12 to 15 minutes. Drain and toss with the grilled vegetables, the remaining 1/2 cup plus 2 tbsp ( or less) oil, and the vinegar. Season with salt and pepper, and more vinegar to taste. Let sit at least 30 mins. and up to 2 hours at room temperature before serving.

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