Name: Grilled Potato, Roasted Corn, and Smoked Pepper Salad
Prep time: 15 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 3 tablespoons fresh lemon juice; 2 tablespoons grapeseed oil; 1 red bell pepper; 1 tablespoon olive oil; 3 tablespoons extra-virgin olive oil; 3 tablespoons chopped fresh flat-leaf parsley; ½ cup chopped red onion; 1 pound new potatoes; 2 ears corn, husked; 3 tablespoons red wine vinegar; 1 clove garlic, minced; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; Oil for coating grill grate and screen

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
35 min

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

This gutsy warm potato salad is studded with charred corn kernels and black-speckled roasted red pepper. Radiating with a pungent red wine and garlic vinaigrette, it is a perfect side dish for barbecued pork chops or a chile-rubbed sirloin steak.

Ingredients

For the salad

Oil for coating grill grate and screen
1 pound new potatoes
2 ears corn

Method

Directions

Heat the grill as directed.
Brush the grill grate and coat it with oil. Put the grill screen on the grill to one side, and coat it with oil.
For the salad, coat the potatoes and corn with the olive oil. Put the potatoes on the grill screen and the corn and bell pepper directly on the grate. Cover and cook until the vegetables are

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Ingredients

For the salad

Method

Directions

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