While they may become the warm, comforting staples of our winter diets all too soon, right now potatoes are one of the stars of fresh summer fare. This twist on an old classic takes potato salad from the ordinary to extraordinary with the zest of freshly squeezed lime juice and the smoky heat of chipotle peppers. But warning – this one is for those that like it a little on the spicy side! Be sure to grill the peppers until the skins begin to char, and the onions become very sweet as they cook slowly over the hot coals, so don’t try to hurry them. This recipe multiplies easily, so make a batch and it along with you to your next “end of summer” affair, it’s definitely a crowd pleaser!
- 2 lbs (900 g) new potatoes, boiled until tender
- light olive oil
- sea salt and bepper
- 1 medium sized red onion
- 1 red or yellow bell pepper
- 1 garlic clove
- salad greens – mizuna, frisee or watercress
- 1 recipe Chipotle Vinaigrette
- 1 Tbsp. (30 mL) chopped cilantro
Cut the potatoes into halves, or quarters if they are large, then slide them onto skewers for grilling. (Skewers are not necessary if the grill grates are close together).
Slice the onion into 1/2 inch (1.25 cm) thick rings, keeping each section of the cut rings intact, then peel off the outer skin. Cut the pepper in half lengthwise, remove the membrane and seeds, and pull away the stem. Add the garlic to a little olive oil and brush the vegetables then sprinkle with sea salt and pepper. Wash and dry the greens.
Place the vegetables on the grill, making sure the cut side of the potatoes and the skin side of the peppers are facing down to the heat. Turn the onions after about 5 minutes and i necessary move the peers and the potatoes to a cooler part of the grill while the onions continue to cook.
When the peppers are done, cut into strips. When the onions are tender and grilled on both sides, transfer to a bowl and toss with the potatoes, peppers, vinaigrette, and cilantro. Loosely arrange the greens on a platter, then spoon the vegetables over. Enjoy!
- 1 Tbsp. (15 mL) white wine vinegar
- 2 Tbsp. (30 mL) fresh lime juice
- 1/2 tsp (2.5 mL) dijon mustard
- 1 tsp. (5 mL) chipotle puree
- 1 garlic clove, finely chopped
- 1/2 tsp (2.5 mL) sea salt
- 5 Tbsp. (75 mL) extra virgin olive oil
- 1 Tbsp. (15 mL) chopped cliantro
Combine the vinegar and lime juice in a small bowl. Whisk in the dijon mustard, chipotle puree, garlic and sea salt. Slowly whisk in the oil to emulsify.