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.

TIMING
Prep: 15 minutes
Grill: 20 minutes.

BBQ TOOLS AND EQUIPMENT
- Grill screen
- Long-handled spatula or tongs.

THE GRILL
Gas: Direct heat, medium (350°F)
Clean, oiled grate
Charcoal:
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

INGREDIENTS (MAKES 4 SERVINGS)
For the salad:
Oil for coating grill grate and screen
1 pound new potatoes
2 ears corn, husked
1 tablespoon olive oil
1 red bell pepper
3 tablespoons chopped fresh flat-leaf parsley
½ cup chopped red onion
For the dressing:
3 tablespoons extra-virgin olive oil
2 tablespoons grape-seed oil
3 tablespoons fresh lemon juice
3 tablespoons red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper.

DIRECTIONS
1. Heat the grill as directed.
2. Brush the grill grate and coat it with oil. Put the grill screen on the grill to one side, and coat it with oil.
3. 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 browned and tender. This will take about 20 minutes for the potatoes, turning halfway through; 15 minutes for the peppers, turning 3 or 4 times; and 15 minutes for the corn, turning 3 or 4 times. If your grill has a temperature gauge, it should stay at around 375°F.
4. Peel the skin from the pepper with your fingers, discard the stem, core, and seeds, and dice the pepper finely.
5. Cut the potatoes into bite-size pieces, and cut the corn kernels from the cob (hold the corn vertically and cut down the cob with a small knife). Toss all of the vegetables in a bowl with the parsley and red onion.
6. Mix the dressing ingredients in a bowl with a small whisk and toss with the salad; serve.

   

This entry was posted on Monday, July 2nd, 2012 at 1:21 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Grilled Potato, Roasted Corn and Smoked Pepper Salad – BBQ And Grilling Recipes”
  1. Kyle says:

    Sounds good, thanks for the recipe.

  2.  
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