Published July 1, 2001.
Potatoes grilled on a hot fire turn out burned on the outside and raw on the inside. Potatoes grilled on a moderate fire take forever to cook. We set out to find a better cooking method for our grilled potato salad recipe: We skewered and blanched sliced potatoes before grilling them for just five minutes over high heat. The result was a grilled potato salad recipe with perfectly cooked potatoes.
When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. We prefer to use corn kernels cut from grilled corn on the cob, but boiled corn works, too. Poblano chiles are relatively mild; to alter spiciness, decrease or increase the quantity of jalapeños.
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