Spicy Grilled Potato Salad with Corn and Poblano Chiles
By America's Test KitchenPublished on August 22, 2007
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Grilled Potatoes
1 ½ pounds new potatoes, 2 to 3 inches long, scrubbed and unpeeled, cut into eighths1 ½ teaspoons table salt 2 tablespoons olive oil ¼ teaspoon ground black pepperSalad
1 teaspoon white wine vinegar Table salt ¼ teaspoon ground black pepper 1 cup corn kernels, cooked, cut from 2 ears grilled or boiled corn2 poblano chiles, roasted, peeled, seeded, and cut into ½-inch pieces2 jalapeño chiles, seeded and minced3 tablespoons lime juice ½ teaspoon granulated sugar 4 tablespoons olive oil 3 scallions, white parts only, sliced thin3 tablespoons minced fresh cilantro leavesBefore You Begin
When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. We prefer to use corn kernels cut from grilled corn on the cob, but boiled corn works, too. Poblano chiles are relatively mild; to alter spiciness, decrease or increase the quantity of jalapeños.
Instructions
- In large Dutch oven or stockpot, bring 4 quarts water to boil over high heat; add 1 teaspoon salt.
- Following illustration 3, skewer potato pieces. Drop skewers into boiling water and boil until paring knife slips in and out of potato easily, about 10 minutes.
- While potatoes boil, line rimmed baking sheet with paper towels. With tongs, remove skewers to paper towel–lined baking sheet; pat potatoes dry with additional paper towels. Discard paper towels (potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours); brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 teaspoon salt and pepper.
- Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 2 to 3 minutes per side over high or medium-high heat (you can hold your hand 5 inches above grill grate no longer than 2 seconds for high heat or 3 to 4 seconds for medium-high heat) or 4 to 5 minutes per side over medium or medium-low heat (you can hold your hand 5 inches above grill grate 5 to 6 seconds for medium or 7 seconds for medium-low heat).
- Slide hot potatoes off skewers into medium bowl and use immediately.
- Toss potatoes with vinegar, salt, and pepper. Add corn, poblanos, and jalapeños; toss to combine.
- Whisk lime juice and sugar in small bowl until sugar dissolves; whisk in olive oil and salt to taste. Pour mixture over potatoes and add scallions and cilantro; toss to combine. Serve. (Can be covered with plastic wrap and kept at room temperature up to 30 minutes; toss before serving.)
Time
1½ hoursYield
Serves 4 to 6Ingredients
Grilled Potatoes
Salad
Test Kitchen Techniques
Ingredients
Grilled Potatoes
Salad
Test Kitchen Techniques
Ingredients
Grilled Potatoes
Salad
Test Kitchen Techniques
Why This Recipe Works
Potatoes grilled on a hot fire turn out burned on the outside and raw on the inside. Potatoes grilled on a moderate fire take forever to cook. We set out to find a better cooking method for our grilled potato salad recipe: We skewered and blanched sliced potatoes before grilling them for just five minutes over high heat. The result was a grilled potato salad recipe with perfectly cooked potatoes.
Before You Begin
When buying potatoes for this salad, the color is less important than the size; make sure they are no longer than 3 inches. You will need about fifteen 10-inch metal or bamboo skewers. Prepare the other salad ingredients while the water heats so that the salad can be made with potatoes that are hot off the grill. Because the potatoes are precooked, they need only brown on the grill; you can grill them alongside your main dish over a charcoal- or gas-grill fire of any intensity. We prefer to use corn kernels cut from grilled corn on the cob, but boiled corn works, too. Poblano chiles are relatively mild; to alter spiciness, decrease or increase the quantity of jalapeños.
Instructions
- In large Dutch oven or stockpot, bring 4 quarts water to boil over high heat; add 1 teaspoon salt.
- Following illustration 3, skewer potato pieces. Drop skewers into boiling water and boil until paring knife slips in and out of potato easily, about 10 minutes.
- While potatoes boil, line rimmed baking sheet with paper towels. With tongs, remove skewers to paper towel–lined baking sheet; pat potatoes dry with additional paper towels. Discard paper towels (potatoes can be cooled to room temperature, covered with plastic wrap, and kept at room temperature for up to 2 hours); brush all sides of potatoes with olive oil and sprinkle with remaining 1/2 teaspoon salt and pepper.
- Place skewers on hot grill; cook, turning skewers twice with tongs, until all sides are browned, 2 to 3 minutes per side over high or medium-high heat (you can hold your hand 5 inches above grill grate no longer than 2 seconds for high heat or 3 to 4 seconds for medium-high heat) or 4 to 5 minutes per side over medium or medium-low heat (you can hold your hand 5 inches above grill grate 5 to 6 seconds for medium or 7 seconds for medium-low heat).
- Slide hot potatoes off skewers into medium bowl and use immediately.
- Toss potatoes with vinegar, salt, and pepper. Add corn, poblanos, and jalapeños; toss to combine.
- Whisk lime juice and sugar in small bowl until sugar dissolves; whisk in olive oil and salt to taste. Pour mixture over potatoes and add scallions and cilantro; toss to combine. Serve. (Can be covered with plastic wrap and kept at room temperature up to 30 minutes; toss before serving.)
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