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.

  • 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
  • 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.
  • 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.
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