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Grilled Potato Salad with Chile Vinaigrette

Two types of potatoes, bell pepper and tomatoes create a colorful salad. Every bite packs a punch with green chiles and a zesty pepper blend.

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  • prep time 20 min
  • total time 50 min
  • ingredients 12
  • servings 4
 

Ingredients

1
can (4.5 ounces) Old El Paso® chopped green chiles
4
unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
2
unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups)
2
tablespoons olive or vegetable oil
1/2
teaspoon salt
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
Reserved 2 tablespoons Old El Paso® chopped green chiles
2
tablespoons olive or vegetable oil
1/4
teaspoon black and red pepper blend
1/4
teaspoon salt

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

EXPERT TIPS

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Expert Tips

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
990mg
990%;
Total Carbohydrate
38g
38%
(Dietary Fiber
6g
6%
  Sugars
6g
6%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
70%;
Calcium
6%;
Iron
20%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.