You may also like
Categories:
red bell pepper olive oil red potatoes white wine vinegar corn plain yogurt mayonnaise adobo sauce cilantro kosher salt
Viewed: 67 - Published at: 5 years agoIngredients
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 1/2 pounds large red potatoes, scrubbed and sliced 1/4-inch thick
- 2 tablespoons white wine vinegar
- 3 ears corn, shucked
- 1/4 cup plain yogurt
- 1/2 cup mayonnaise
- 1 canned chipotle in adobo sauce, seeded and minced to a paste, plus 1/2 teaspoon adobo sauce
- 2 tablespoons chopped cilantro
- Kosher salt
Method
- Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat source, turning frequently, until it is charred on all sides, about 10 to 15 minutes.
- Transfer it to a bowl and cover the bowl with plastic wrap.
- When cool enough to handle, peel the pepper and remove the seeds, Chop the pepper and set aside.
- Let the grill fire cool to medium heat.
- Toss the potatoes with 1 tablespoon of the oil and salt to taste and arrange in one layer on the rack.
- Grill, turning frequently, until browned and tender, 15 to 25 minutes.
- Transfer the potatoes to a large bowl and while still hot, toss with the vinegar.
- Rub the corn with the remaining oil, season with salt and grill, turning frequently, until the corn is lightly golden on all sides, 10 to 15 minutes.
- Cut the corn off the cob and add to the bowl with the potatoes.
- In a small bowl whisk together the yogurt, mayonnaise, chipotle, adobo sauce, and salt, to taste.
- Add the chipotle mayonnaise, red pepper, and cilantro to the potato salad and toss gently.
