Grilled Corn Potato Salad2016-09-01
- Servings : 8-10
- Prep Time : 30m
- Cook Time : 60m
- Ready In : 2:0 h
A fresh twist to classic potato salad with the addition of grilled corn, and fresh herbs.
- 2 large sweet onions cut into 1/2" slices
- 4 bell peppers, any color, washed
- 4 fresh ears of corn, shucked, silked
- 3# new potatoes, any variety, whole, unpeeled
- 8 slices thick cut cooked bacon, chopped, optional
- 1/3 cup granulated sugar
- 1/3 cup white vinegar
- 3 TB water
- 3 TB vegetable oil
- 2 TB chopped mixed herbs, parsley, cilantro, basil, or dill
- 1 tsp salt
- 1/4 tsp pepper
- 1/3 cup mayonnaise, regular, low fat, or vegan
Heat grill to medium high (350 degrees). Skewer the onion slices with a bamboo skewer, or a metal kebab skewer. This will keep the rings from separating and also make flipping them so easy.
Place onions, whole peppers no need to de-seed, and corn on the hot grill. After 10 minutes, flip onions, turn peppers, and corn. Continue to cook another 10 minutes. Check onions after five minutes, if they are soft with grill marks, go ahead and remove to a cutting board. Remove remaining cooked vegetables.
While vegetables are grilling, boil potatoes, whole and unpeeled, in a large pot with plenty of water. Depending on the size of the new potatoes, this can take anywhere from 15-30 minutes. Check after 15 minutes by inserting a thin knife or a skewer into the center of a potato. If it goes in easily, they are done. Don’t over cook. To speed up the cooling process, dump off boiling hot water, and run cold water over the potatoes until warm enough to handle. Quarter the warm potatoes and place in a large bowl.
Chop grilled onions, and add to potatoes. De seed grilled peppers. Pull any loose skin off but don’t worry about getting all of it. Chop, and add to potatoes. Cut kernels off of grilled corn. To keep the corn kernels from scattering, set an ear on end in a shallow bowl and then cut. Add to bowl.
Add bacon to bowl, and give everything a toss.
To prepare dressing, whisk together sugar, vinegar, water, oil, herbs, salt, and pepper. You can stop here and add to potato mixture, toss, chill, and serve.
Or, you can take it one step further and create a creamy vinaigrette by pouring the prepared vinaigrette into a small blender, or food processor. Add mayonnaise, and blend on high until creamy. It will not be thick like a ranch dressing, but it will be more like an Italian dressing consistency, thin but not as thin as a vinaigrette. The benefit is the traditional creaminess of a potato salad dressing without all the additional fat.
Pour prepared dressing over potato mixture. Toss well. Refrigerate to allow all to marinate for about 2 hours, or overnight. Toss again, just before serving.
NOTE: The colors of this salad will be muted because of the grilled vegetables. Garnishes are important here to add color and interest. Just cut off more fresh corn kernels, fresh bell pepper and scatter over top of the salad. Add some whole parsley, or basil leaves for another punch of color and that will do the trick.