Grilled Southwestern Potato Salad

By tlhoover

Ingredients

• 2 large red onions, cut into ½ inch disks and threaded onto metal skewers
• 4 red bell peppers, halved, cored, and seeded
• ¾ cup olive oil
• 2 tsp plus 2 tbsp kosher salt; more as needed
• 1 tsp ground black pepper; more as needed
• 1 ½ cups cooked fresh corn kernels (from 2 ears)
• ½ lb bacon (8-9 slices), cooked until crisp, drained, and crumbled
• ¾ cup chopped fresh cilantro
• 1 tsp chili powder
• 3 lb red potatoes, cut into 1 ½ inch pieces
• 3 tbsp cider vinegar; more as needed

Preparation

Step 1

• Heat a gas grill to medium
• Put the onions and peppers on a rimmed baking sheet and sprinkle with 2 tbsp of the oil, 2 tsp of the salt and the pepper
• Turn and rub the vegetables to coat all over with the oil and seasonings
• Grill the vegetables, covered, until they have good grill marks, about 5 min.
• Flip, cover and continue to grill until the peppers are softened and nicely browned, about 5 more min.
• As they finish cooking, transfer the peppers to the baking sheet.
• Reduce the heat on the grill to med. And cook onions until they are just tender and browned, about 8 more min
• Move to a cutting board and let cool
• Coarsley chop the peppers and onions and toss in a large serving bowl along with the corn, bacon, cilantro, and chili powder
• Put the potatoes in a large pot, cover with cold water and stir in remaining 2 tbsp of salt and bring to a boil
• Reduce to simmer, cover and cook until the potatoes are just tender 10-15 min
• Drain and toss with the grilled vegetables, the remaining ½ cup plus 2 tbsp oil and the vinegar.
• Season with salt, pepper and vinegar to taste.
• Let sit at least 30 min and up to 2 hours at room temperature before serving