Wow! What happened to Blogger? New changes caused me to miss a couple days of posting so I'm sorry if you were looking forward to a new one that didn't appear! Why fix what isn't broken? Oh well, I've got to get used to the new format, I reckon. So... getting back on track...
Although my favorite type of potato salad is the traditional, mayo-sauced version with that yellow tinge, every now and then I break out of the mold and convince my family to try something new. This is one of those recipes.
I happened to have some of the corn salad recipe leftover from the previous night’s meal, so I simply used that in place of the corn.
Grilled Potato Salad
2 pounds red potatoes, cleaned and quartered
3 T. olive oil
½ t. kosher salt
Freshly ground black pepper
1 can corn or 3 ears of fresh corn, shucked
2 T. jarred, diced pimiento
2 T. minced yellow or orange bell pepper
¼ cup mayonnaise
¼ cup Greek yogurt
1 t. garlic salt
½ t. paprika
1 T. fresh or freeze dried cilantro, minced
Heat oven to 400 degrees. Toss together potatoes, olive oil, salt, and pepper in a 13 x 9” baking dish. Roast for 45 minutes or until potatoes are soft. Remove from the oven and cool slightly. Cut into 1 ½” chunks.
Mix together remaining ingredients. Add cut potatoes.
Serve warm.
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