Grilled Potato Salad

A couple weeks ago my husband’s family had a cook-out and I was clueless what to bring since we are in the 90’s here in Atlanta and I didn’t want to make anything that would spoil in the heat. So, what is summer without a delicious potato salad? Not a very good one! I found a recipe on the Kraft website that looked delicious but it didn’t have any reviews. I rarely will try a recipe from a website without any type of reviews but that recipe just seemed too easy for it not to work. With this recipe you won’t ever miss your normal mayonnaise-laced potato salad. It is extremely delicious and has become a go-to recipe for the summer.

Grilled Potato Salad
adapted from Kraft

Ingredients

2 lb small red potatoes, quartered
1/3 red pepper, halved, seeded
1/3 yellow pepper, halved, seeded
1/3 orange pepper, halved, seeded
3 green onions
1 tbsp chopped fresh basil
1/2 cup three cheese crumbles
3/4 cup Italian dressing
Salt

Instructions for cooking:

Heat grill to medium-high heat.

While the grill is heating add potatoes to lightly salted boiling water for 10 minutes or just until tender; drain.

Grill potatoes, peppers and onions for 10 minutes or until just browned, turning occasionally.

Place potatoes in bowl. Chop peppers and onions. Add to potatoes with remaining ingredients; mix lightly. Serve warm or at room temperature.

Spicy Roasted Potatoes

I LOVE POTATOES!! And one of my all time favorite side dishes is roasted potatoes. Adding a new twist to the roasted potatoes is spice! And let me tell you, these add a punch of spice and is great with any mexican themed meal. I made these with the Margarita Grilled Chicken and they were the perfect compliment.

Spicy Roasted Potatoes
Serves 2

Ingredients

2 Idaho potatoes, cut into roughly equal sized wedges
3 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon cayenne pepper
¼ teaspoon onion powder
¼ teaspoon paprika
1/8 teaspoon cumin
Dried parsley, couple of dashes for color
Salt and pepper to taste

Instructions for cooking:

Preheat your oven to 400 degrees.

In a zip lock bag add potatoes, olive oil, spices and salt and pepper to taste. Close zip-lock bag and shake until they are completely coated.

Spread in an even layer on a baking sheet wrapped in aluminum foil. Bake for 30-40 minutes, or until golden brown and slightly crispy on the outside. For extra crispiness, which I happen to love, at the end I turn the broiler on for 2 to 3 minutes. Then I remove from the oven and transfer potatoes to a serving dish. Serve warm.

Warning: These potatoes are delicious but can be on the spicy side. If you want just a little kick cut the cayenne pepper to 1/8 teaspoon and up the paprika to ½ teaspoon. If you aren’t a fan of spice then cut out the cayenne pepper all together – they will still have delicious flavor!

Enjoy!