Grilled Potato Salad (Arizona)

This salad is great with a grilled steak for a Tex-Mex meal, and most of it can even be prepared out in the backyard. Poblanos and cayenne make it pop.

1½ lbs large red potatoes, quartered lengthwise
3 Tbsp. extra-virgin olive oil
2 poblano peppers
2 medium ears sweet corn, husks removed
½ cup buttermilk
½ cup sour cream
1 Tbsp. lime juice, freshly squeezed
1 jalapeno pepper, seeded and minced
1 Tbsp. fresh cilantro, minced
1½ tsp. garlic salt
1 tsp. ground cumin
¼ to ½ tsp. cayenne pepper
lime wedges

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 5 minutes. Drain potatoes and toss with oil.

Grill poblanos, covered, over high heat 8-10 minutes or until skins are blistered and blackened on all sides, turning occasionally. Immediately place peppers in a small bowl; let stand, covered, 20 minutes. Reduce grill temperature to medium heat.

Grill corn and potatoes, covered, over medium heat 12-15 minutes or until tender and lightly browned, turning occasionally. Cool slightly.

Peel off and discard charred skin from poblanos; remove stems and seeds. Cut peppers into ½” pieces and place in a large bowl. Cut corn from cobs and cut potatoes into ¾” pieces; add to peppers.

In a small bowl, whisk buttermilk, sour cream and lime juice, freshly squeezed until blended; stir in jalapeno, cilantro and seasonings. Add to potato mixture, stirring in as much dressing as desired to coat. Serve with lime wedges. Refrigerate leftovers.

Makes 6 servings.