1
medium yellow bell pepper, cut into 1/2-inch pieces
3
medium roma (plum) tomatoes, coarsely chopped (1 cup)
Chile Vinaigrette
1/4
cup white balsamic vinegar
2
tablespoons olive or vegetable oil
1/4
teaspoon black and red pepper blend
1/4
teaspoon salt
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Steps
1
Heat coals or gas grill for direct heat. Reserve 2 tablespoons of the chiles for Chile Vinaigrette; reserve remaining chiles for salad. Make Chile Vinaigrette.
2
Place potatoes in grill basket (grill “wok”). Drizzle with oil; sprinkle with salt. Shake basket to mix and turn potatoes.
3
Cover and grill potatoes 4 to 6 inches from medium heat 25 to 30 minutes, shaking basket or stirring potatoes occasionally, until tender. Add bell pepper to basket for last 5 minutes of grilling.
4
Place Chile Vinaigrette in large bowl; stir in tomatoes and remaining green chiles. Add potatoes and bell pepper to tomato mixture in bowl; toss to mix.
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You can use red, yellow or green bell peppers in this yummy potato salad.
If you want to make this recipe with just one variety of potato, use a total of 4 cups of potatoes.
Method for Chile Vinaigrette:
Place all ingredients in blender. Cover and blend about 10 seconds or until smooth.
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