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.