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: 128 grams can Old El Paso® chopped green chiles; 2 Tbsps Reserved Old El Paso® 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; 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)

Grilled Potato Salad with Chile Vinaigrette might be a good recipe to expand your side dish recipe box. This recipe makes 4 servings with 294 calories, 7g of protein, and 8g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of balsamic vinegar, roma tomatoes, pepper blend, and a handful of other ingredients are all it takes to make this recipe so tasty. 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. From preparation to the plate, this recipe takes around 50 minutes.

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