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Grilled Potato Salad Recipe

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A potato salad with flavors of the southwest.
Directions
  • Prepare onions and peppers, put cut portions in bowl, drizzle olive oil over and sprinkle with salt and pepper.
  • Heat grill to medium.
  • Place grill tray on the grill rack, place onions and peppers on the grill rack.
  • Close grill. Cook for about 5 minutes, open grill and turn vegetables over. Should have nice brown grill marks.
  • Continue to cook another 5-10 minutes. Have baking sheet ready on side to place vegetables in as they become done.
  • When vegetables are done, set aside, place prepared potatoes on grill tray.
  • Close grill, cook 10 minutes over medium heat. Open grill and turn potatoes to brown other side. Cook another 10-15 mintues, until nicely browned.
  • Place vegetables in a large serving bowl, add remaining ingredients and allow to rest at room temperature for 30 minutes or up to 2 hours before serving.
  • If you don't want to grill the vegetables, place the potatoes in large pot of boiling water, reduce heat and simmer until tender (about 15 minutes).
  • Drain, let cool, then cut into large chunks and set aside in bowl.
  • Add chopped onions and peppers to the potatoes.
  • Add corn, bacon, cilantro, chili powder, oil and vinegar. Stir to combine.
  • Salt and pepper to taste.
  • Allow to sit for at least 30 minutes and up to 2 hours at room temperature to let flavors combine.
Container: medium bowl
Prep Time: 30 minutes
Cook Time: 40 mintues
Serving Size: cup
Ingredients
- 1 large red onion - cut into rings
- 1 red pepper - stemmed, cored, cut into quarters
- 1 yellow pepper - stemmed, cored, cut into quarters
- 1/2 cup olive oil - more for drizzling
- 1 small can corn - drained or 1 fresh ear of corn, cooked and cut off cob
- 1/2 pound bacon (6-7 slices) - cooked to crisp; drained, crumbled
- 1/2 cup cilantro
- 2 teaspoons chilli powder
- 3 pounds red potatoes - skin on, cut into 1" cubes
- 3 tablespoons cider vinegar
salt and pepper to taste

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