Grilled Potato Salad

Difficulty:
1/5

Yield: 6-8 portions

Ingredients:

Chipotle Mayo:

  • ½ cup (120 ml) chipotle peppers in adobo
  • 2 clove garlic, chopped
  • 1 tablespoon (15 ml) ketchup
  • ½ cup (120 ml) prepared mayonnaise
  • ½ cup (120 ml) sour cream
  • 1 shallot, minced
  • Salt

Potato Salad:

  • 4 pounds (1.8 kg) medium yellow flesh potatoes
  • Olive oil, for grilling
  • Salt and pepper
  • 12 slices bacon
  • 3 ears corn, shucked
  • 10 scallions, trimmed

 

Method:

For the Chipotle Mayo:

Combine chipotle peppers, garlic, ketchup, mayonnaise, shallot, salt and sour cream in a food processor and blend until smooth and combined.

For the Grilled Potato Salad:

Pre-heat oven to 350 F (175 C). Preheat grill to high heat.

Cut the potatoes in half lengthwise and toss with olive oil, salt, and pepper. Grill the halves, cut side down, for 3-4 minutes until nicely charred. Flip and grill the other side for 3-4 minutes. Transfer the grilled potatoes to a baking sheet and bake for 15-18 minutes, until cooked through. When ready, rest for 5-10 minutes then cut into 2-inch (5 cm) cubes. Keep warm.

While potatoes are cooking, line a baking sheet with parchment paper and lay out strips of bacon. Transfer bacon to the oven and cook for 6-7 minutes, then remove, flip the strips, and cook for an additional 6-7 minutes, or until crisp. Transfer to a paper towel-lined plate and drain well. When just cool enough to handle, chop into ½ inch (1.25 cm) pieces and reserve warm.

While the potatoes and bacon are cooking, toss the ears of corn with olive oil, salt, and pepper. Grill the ears, turning every 2 minutes until browned on all sides and cooked through, about 6-8 minutes. When ready, cut corn kernels off the cob and reserve warm.

Meanwhile, toss the scallions with olive oil and season with salt and pepper. Grill for 1-2 minutes per side, or until charred, then chop into ½ inch (1.25 cm) pieces.

In a large bowl, combine warm potatoes, bacon, corn kernels, and most of the grilled scallions.

Dress the warm salad with Chipotle Mayo, tossing to coat.

Transfer to a dish and serve warm. Garnish with the remaining grilled scallions.