Spicy Grilled Potato Salad with Corn and Poblano Chiles

Name: Spicy Grilled Potato Salad with Corn and Poblano Chiles
Yield: Serves 4 to 6
Ingredients: 1 1/2 pounds, new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths; 1 1/2 teaspoons, table salt; 2 tablespoons, olive oil; 1/4 teaspoon, ground black pepper; 1 teaspoon, white wine vinegar; , Table salt; 1/4 teaspoon, ground black pepper; 1 cup, corn kernels, cooked, cut from 2 ears grilled or boiled corn; 2 , poblano chiles, roasted, peeled, seeded, and cut into 1/2-inch pieces; 2 , jalapeño chiles, seeded and minced; 3 tablespoons, lime juice; 1/2 teaspoon, granulated sugar; 4 tablespoons, olive oil; 3 , scallions, white parts only, sliced thin; 3 tablespoons, minced fresh cilantro leaves

Side Dishes
Vegetables
Potatoes
Grilling & Barbecue
Vegetarian
Salads
4th of July

Appears in Cook's Illustrated July/August 2001

Potatoes cooked on the grill deliver smoky flavor, but they are usually either charred or undercooked in the center. Here's how to do it right.

SERVES 4 to 6

TIME 1½ hours

Spicy Grilled Potato Salad with Corn and Poblano Chiles

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