Grilled Southwestern Potato Salad -- The One That Earns a Permanent Spot on the Menu

Fourth of July at Steve and Patty's again, third year in a row. Steve grilled. The twins wore their American flag onesies from last year, which still fit because they have grown less than Patty anticipated when she bought size 18 months last July. Owen wore his and immediately began trying to remove his shoes. Nora wore hers and considered the sparklers Steve was holding at a safe distance with the focused attention she brings to things she has never encountered before and is deciding whether to trust.

She decided to trust the sparklers. She reached toward one and I guided her hand to hold the safe end and her face when the sparks went past was: pure delight. Pure, complete, unapologetic delight, the face of someone who has encountered something wonderful and knows it. I have that face in a photograph now. I am going to print it large.

Ryan had the long weekend and I watched him with the twins in the backyard with the specific pleasure of watching someone you love be completely themselves in a good moment. He had Owen on his shoulders and Owen was holding onto Ryan's head with both hands looking out at the yard from that height with the expression of a general surveying territory. Nora was running toward the hose that Steve had left coiled by the fence. These are the days I am storing.

Hot dogs for the second year in a row. Patty's coleslaw for the second year in a row. My potato salad with the fresh dill, which I made again and which was again excellent. Watermelon from the stand on the corner. It is a good menu. It is going to be the menu every year. Some things become traditions not because you decided they would but because they were right and you kept doing them.

I brought my potato salad with fresh dill again this year, and it was again excellent — but I’ve been turning over a version that leans into the grill since Steve’s already out there anyway. This Grilled Southwestern Potato Salad is the direction I’m headed next July: smoky from the grill, a little bold, the kind of thing that holds up in the heat and tastes like summer on purpose. It fits right into that menu we’ve apparently decided is permanent.

Grilled Southwestern Potato Salad

Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min | Servings: 8

Ingredients

• 2 lbs small red potatoes, halved
• 1 red bell pepper, quartered
• 1 poblano pepper, quartered
• 1 small red onion, cut into 1/2-inch rounds
• 2 tablespoons olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup frozen corn, thawed (or 1 ear grilled corn, kernels cut off)
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons mayonnaise
• 2 tablespoons sour cream
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 clove garlic, minced

Instructions

1. Parboil the potatoes. Place halved potatoes in a pot of salted cold water. Bring to a boil and cook for 8–10 minutes, until just barely fork-tender. Drain and let cool slightly. Do not overcook — they will finish on the grill.
2. Prep the vegetables. Toss potatoes, bell pepper, poblano, and onion rounds with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Grill everything. Heat grill to medium-high (about 400°F). Grill potatoes cut-side down for 4–5 minutes per side until grill marks form and edges are crisp. Grill peppers and onion 3–4 minutes per side until softened and charred at the edges. Remove and let cool to room temperature.
4. Chop the grilled vegetables. Cut grilled peppers and onion into bite-sized pieces. Leave potato halves whole or cut into quarters depending on size.
5. Make the dressing. Whisk together mayonnaise, sour cream, lime juice, chili powder, cumin, smoked paprika, garlic, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper until smooth.
6. Combine. In a large bowl, toss grilled potatoes, peppers, onion, and corn with the dressing until evenly coated. Fold in cilantro.
7. Rest and serve. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld. Serve warm or at room temperature. Can be made up to 4 hours ahead and refrigerated; bring back toward room temperature before serving.

Nutrition (per serving)

Calories: 195 | Protein: 3g | Fat: 9g | Carbs: 27g | Fiber: 3g | Sodium: 340mg