Grilling Keeps the House Cool!

We think you’ll love the flavor of the Southwest and grilled vegetables. Serve the salad warm or chilled.

Grilled Southwestern Potato Salad

Ingredients

1½ pounds potatoes, quartered lengthwise
3 TBSP oil
2 poblano peppers
2 ears sweet corn, husked
½ cup buttermilk
½ cup sour cream
1 TBSP lime juice
1 jalapeño pepper, seeded and minced
1 TBSP cilantro, minced
1½ tsp garlic salt
1 tsp ground cumin
¼ – ½ tsp cayenne
Lime wedges

Blanche potatoes 5 minutes. Drain and toss with oil.

Grill poblanos, 8 – 10 minutes, or until skins are blistered. Remove stems, seeds, and skins. Cut into ½” pieces.

Grill corn and potatoes, 12 – 15 minutes, until tender and lightly browned. Cut corn from cobs and potatoes into bite-sized pieces.

Combine peppers, corn, and potatoes.

Whisk buttermilk, sour cream, and lime juice with seasonings. Dress the salad.

Serve with lime wedges.