Grilled Jalapeño Potato Salad
Grilled Jalapeño Potato Salad is a gluten free side dish. This recipe makes 6 servings with 286 calories, 10g of protein, and 15g of fat each. For $2.65 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. 874 people found this recipe to be tasty and satisfying. This recipe from Serious Eats requires green onions, new potatoes, jalapenos, and fire-roasted tomatoes. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes about 1 hour and 15 minutes. With a spoonacular score of 68%, this dish is solid. If you like this recipe, you might also like recipes such as Jalapeno Potato Salad, Jalapeno Potato Salad, and Jalapeno Popper Potato Salad.
Servings: 6
Ingredients:
1/4 cup cider vinegar
2 tablespoon finely chopped cilantro
1/2 teaspoon cumin
Type of fire: two-zone indirect
2 green onions, thinly sliced
Grill heat: medium-high
2 medium jalapenos
Kosher salt and freshly ground black pepper
2 pounds new potatoes, washed and cut in half
3 tablespoons olive oil
2 tablespoon sour cream
Equipment:
whisk
bowl
grill
cutting board
knife
Cooking instruction summary:
Procedures 1 To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 1 teaspoon pepper, and cumin. Set aside. 2 Place potatoes in a large bowl. Add olive oil and toss to thoroughly coat potatoes. Season with salt and pepper to taste. 3 Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place jalapenos on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes. Transfer to cutting board, let cool, then deseed and finely chop jalapenos. 4 Grill potatoes, cut side down, over hot side of the grill until lightly browned, about 5 minutes. Move to cool side of grill, cover, and continue to cook until a paring knife can slide into potatoes with no resistance, 10 to 15 minutes more. 5 Transfer potatoes to a large bowl. Add dressing and toss to thoroughly coat. Add jalapeños, green onions, and cilantro and toss again to evenly distribute. Let rest for 30 minutes. Serve at room temperature.
Step by step:
1. 1
2. To make the dressing: In a medium bowl, whisk together vinegar, sour cream, 1 teaspoon salt, 1 teaspoon pepper, and cumin. Set aside.
3. 2
4. Place potatoes in a large bowl.
5. Add olive oil and toss to thoroughly coat potatoes. Season with salt and pepper to taste.
6. 3
7. Light one chimney 2/3 full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Alternatively, set half the burners on a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.
8. Place jalapenos on hot side of grill and cook until lightly charred on all sides, 5 to 10 minutes.
9. Transfer to cutting board, let cool, then deseed and finely chop jalapenos.
10. 4
11. Grill potatoes, cut side down, over hot side of the grill until lightly browned, about 5 minutes. Move to cool side of grill, cover, and continue to cook until a paring knife can slide into potatoes with no resistance, 10 to 15 minutes more.
12. 5
13. Transfer potatoes to a large bowl.
14. Add dressing and toss to thoroughly coat.
15. Add jalapeños, green onions, and cilantro and toss again to evenly distribute.
16. Let rest for 30 minutes.
17. Serve at room temperature.
Nutrition Information:
covered percent of daily need
