Grilled Potato Salad with Chile Vinaigrette

Name: Grilled Potato Salad with Chile Vinaigrette
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps Reserved Old El chopped green chiles; 128 grams can Old El chopped green chiles; 0 teaspoons black and red pepper blend; 4 smalls unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups); 237 milliliters medium roma (plum) tomatoes, coarsely chopped; 0 teaspoons salt; 1 teaspoons salt; 2 Tbsps olive or vegetable oil; 59 milliliters white balsamic vinegar; 1 medium yellow bell pepper, cut into 1/2-inch pieces; 2 unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups)

You can never have too many side dish recipes, so give Grilled Potato Salad with Chile Vinaigrette From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up reserved old el chiles, roma tomatoes, vegetable oil, and a few other things to make it today. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, fodmap friendly, whole 30, and vegan diet.

Instructions

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.

Ingredients you will need

Vinaigrette