I’m no foodie but… grilled potato salad rocks

Cathy ZielskeCZ Life19 Comments


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)
dijon mustard
champagne vinegar
chopped cilantro (1/2 cup or so)
olive oil

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.

Cathy ZielskeI’m no foodie but… grilled potato salad rocks

19 Comments on “I’m no foodie but… grilled potato salad rocks”

  1. #1

    Okay, this sounds INCREDIBLE. We don’t do mayonnaise so it’s perfect! And because I have self-diagnosed ADD, I’m not going to do the other things I was supposed to do this morning so I can run to the store for chipotles. I mean, these kids can eat breakfast another day this week. It’s only TUESDAY.

    1. #1.1
      Cathy Zielske

      It’s a really nice alternative potato salad. Also, if you add a little more of the ground chipotle’s it’s spicier, which is nice too!

  2. #7

    Yum. And perfect timing, as I am going to a cook-out this weekend and have been racking my brain on what I can bring that I will so rock. I would have to omit the cilantro though. Not a fan. I heard you either love it or hate it…unfortunately, I’m a hater (tastes like lemon soap to me). But the rest sounds positively de-lish, and I will say “thank you, Cathy, you so rock” if it were to be a winner, although I just may be the only one that hears that. 😉

    Have a most awesome day!

    1. #7.1
      Cathy Zielske

      There are two kinds of people in this world. Those who do cilantro. And those who don’t. While I do not live in the latter, I welcome you nonetheless.

      (try some fresh thyme or Italian parlsey instead 😉 )

      1. #7.1.1
        Kim Smith

        This recipe rocks. Cathy rocks! And I love your alternates to the cilantro. I’ll probably try each version. Thanks so much!

  3. #8
    Pam K

    This looks awesome & sounds yummy! … I love cilantro, but the thyme & parsley sounds good, too. & everything (well almost everything) tastes good with bacon!! 🙂

  4. #10

    You had me up until chipotle…our family is not a fan of that one. Mayhap some Italian seasoning and a red wine vinaigrette instead. Will have to try and report back. (And yeah, bacon.) Rock on.

  5. #11

    Hi, I’m from Australia so chipotle isnt a usual ingredient here unless you visit Subway. What is it? And cilantro? I’m thinking coriander but I’m not sure. We do have some different names for the same things ie you say peppers and we say capsicums lol.

  6. #12
    Cathy Zielske

    Tracey, yes, coriander! We call it cilantro in the US. Chipotle is a type of pepper. A smoky, spicy pepper. You could add a teaspoon of anything spicy that you like.

    Ha! Maybe some vegemite? I know, I know, it’s not spicy but like chipotle, it’s dark in color. 😉

Leave a Reply

Your email address will not be published. Required fields are marked *