Joanne Weir's Grilled Potato Salad with Bell Peppers, Roasted Corn, and Tomatoes

Joanne Weir teaches hands-on cooking courses in her professional kitchen in San Francisco and also has a schedule of week-long journeys to locations in France, Italy, and Spain. She is the author of several cookbooks. Her latest Cookbook, Wine Country Cooking, will be published in August.

You can find out more about Joanne Weir and her cooking classes on her Web site.

Ingredients

1 Basic Recipe for Grilled Potatoes
1 ear fresh corn, in their husks
1/2 red bell pepper, halved, cored, 1/4-inch dice
1/2 green bell pepper, halved, cored, 1/4-inch dice
1/2 yellow bell pepper, halved, cored, 1/4-inch dice
1/2 small red onion, 1/4-inch dice
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
4 tablespoons red wine vinegar
Salt and freshly ground black pepper
2 cups red, yellow and orange cherry tomatoes, halved
25 large fresh basil leaves, chopped

At the same time that you are grilling the potatoes, grill the corn.  To grill the corn, pull the husks back on the ears of corn but do not remove completely.  Leave the husks attached at the end.  Remove the silk and discard.  Replace the husks so that they partially cover the ears of corn.  Grill the corn 4-inches from the heat source, turning occasionally, until the husks are black and a few of the corn kernels are light golden, 7 to 8 minutes.  Let the corn cool.  Cut the kernels from the cob and reserve.   

In the large bowl containing the potatoes, add the corn, red, green, yellow peppers, onions, garlic, olive oil and vinegar. Season with salt and pepper.  Add the tomatoes and basil and toss together gently.  Season with salt and pepper.  Serve immediately.

BASIC RECIPE FOR GRILLED POTATOES

2 pounds small red-skinned new potatoes
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

Preheat an oven to 375°F.  Wash the potatoes and place in a 13 X 9-inch baking dish.  Drizzle with 1 tablespoon olive oil, season with salt and pepper, cover with foil and bake until easily skewered, 40 to 60 minutes depending upon the size of the potatoes. 

Preheat an outdoor grill.  Cut the potatoes in half.  Place the remaining 2 tablespoons olive oil in a small bowl.  Dip the cut side of the potatoes in the oil and place on a hot grill.  Grill until the potatoes are hot and the cut side has golden brown grill mark, 5 to 7 minutes.  Remove from the grill and place in a large serving bowl.  Add the remaining ingredients, toss together and serve immediately.

 Serves 6

Joanne Weir's Cookbooks