Clarion County Recipe of the Day: Grilled Southwestern Potato Salad
Serve this flavorful recipe as a side dish at your next chicken barbecue!
Grilled Southwestern Potato Salad
1-1/2 pounds large red potatoes, quartered lengthwise
3 tablespoons olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
1/2 cup buttermilk
1/2 cup sour cream
1 tablespoon lime juice
1 jalapeno pepper, seeded and minced
1 tablespoon minced fresh cilantro
1-1/2 teaspoons garlic salt
1 teaspoon ground cumin
1/4 to 1/2 teaspoon cayenne pepper
~Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, five minutes. Drain potatoes and toss with oil.
~Grill poblanos, covered, over high heat eight to 10 minutes (or until skins are blistered and blackened on all sides), turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.
~Grill corn and potatoes, covered, over medium heat 12 to 15 minutes (or until tender and lightly browned), turning occasionally. Cool slightly.
~Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into 1/2-in. pieces and place in a large bowl. Cut corn from cobs and cut potatoes into 3/4-in. pieces; add to peppers.
~In a small bowl, whisk buttermilk, sour cream, and lime juice until blended; stir in jalapeno, cilantro, and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat.
~Serve with lime wedges. Refrigerate leftovers.
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