Grilled Southwestern Potato Salad

Grilled Southwestern Potato Salad
Photo by Scott Phillips


  • 1-½ cups cooked fresh corn kernels (from 2 ears)
  • ¾ cup extra-virgin olive oil
  • 4 red bell peppers, halved, cored, and seeded
  • ½ lb. bacon (8 to 9 slices), cooked until crisp, drained, and crumbled
  • 3 lb. red potatoes, cut into 1-½-inch pieces
  • ¾ cup chopped fresh cilantro
  • 1 tsp. freshly ground black pepper; more as needed
  • + 4 more ingredients
    • 2 tsp. plus 2 Tbs. kosher salt; more as needed
    • 1 tsp. chili powder
    • 3 Tbs. cider vinegar; more as needed
    • 2 large red onions, cut into ½-inch disks and threaded onto metal skewers

Heat a gas grill to medium or prepare a charcoal fire with medium- and low-heat areas. Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 Tbs. of the oil, 2 tsp. of the salt, and the pepper. Turn and rub the vegetables to coat all over with the oil and seasonings. Grill the ...

View full recipe at Fine Cooking


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