Last weekend I made a dish I hadn’t made for several years. In fact, I can’t remember the last time I put this on a dinner plate. But as of the most recent making, all I can think is: what was I thinking by not making this more often? It’s pretty much a home run every single time.
The dish is grilled potato salad.
It’s pretty. It tastes fantastic. And people will ask, “Who made the potato thingie?”
And that’s your cue to nod, smile and quietly acknowledge to yourself, “I so rock.”
(That’s you so rock. Not me. I mean, yes, I rock, too. I mean you could think to yourself Thank you, Cathy. You so rock. Totally your call.)
2 pounds new potatoes (or other fancy variety)
salt and pepper
1 large red onion
2 peppers (red, yellow or orange)
1 garlic clove
1 to 2 limes
chipotles in adobo sauce (grind up first in a blender or food processor)
chopped cilantro (1/2 cup or so)
1. Preheat oven to 400. Toss potatoes in a small baking dish with just enough olive oil to coat. Sprinkle with a little salt and pepper. Roast until tender, 35 to 40 minutes. Set aside to cool.
2. Heat your grill. Cut peppers into large segments. Slice red onion into thick circles for grilling. Brush a little olive oil onto the vegetables and grill until desired doneness. I like a little char on my veggies. Set aside to cool.
3. Cut cooled potatoes into quarters. Toss with a little olive oil and throw onto the grill for about 5 to 8 minutes to get a few grill/char marks on them, and for a little bit of crispness here and there. Remove from grill.
4. Chop cooled veggies and add to the potatoes.
5. Make the chipotle vinaigrette as follows:
2 T champagne vinegar
2 T fresh lime juice
1/2 t dijon
1 t chipotle puree
1 garlic clove
1/2 t salt
5 T olive oil
Pour over potatoes. Add chopped cilantro. Serve immediately, or this dish keeps well and is delicious cold, or at room temperature.