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Grilled Potato Salad

Recipe Introduction


Houston Chronicle-6/23/99





List of Ingredients



• 2 pounds new potatoes, cleaned
  
• salt and fresh ground pepper
  
• 1 red onion, sliced 1/2" thick
  
• 1/4 cup diced red bell pepper
  
• 1/2 cup diced celery
  
• 1/2 cup Chipotle Mayonnaise
  
• Chipotle Mayonnaise:
  
• 1 cup mayonnaise
  
• 1 tablespoon fresh lime juice, or more to taste
  
• 2 chipotle chilies in adobo sauce, pureed and strained
  
• 1 teaspoon ground cumin
  
• salt and fresh ground pepper, to taste
  






Instructions



1. Bring a large pot of water to a boil over high heat; add potatoes and cook until just tender, 15-20 minutes Remove from heat. Drain and cut into halves or quarters, depending on size. Season with salt and pepper.
   
   
2. Prepare grill. When hot, place potatoes and onion slices on grill. Cook until lightly brown on one side, about 5 minutes. Carefully turn over and cook until caramelized, about 5 more minutes.
   
   
3. Place grilled potatoes and onion in a large bowl. Add bell pepper and celery. Toss well with Chipotle Mayonnaise. Adjust seasonings. Keeps as long as 2 days, covered in the refrigerator.
   
   
4. Chipotle Mayonnaise: Combine mayo, lime juice, chipotles, cumin, salt and pepper in a glass or other nonreactive bowl. Cover and refrigerate. Covered in refrigerator, mayonnaise keeps as long as a week.