Grilled Pepper Potato Salad
Grilled sweet bell peppers and lots of fresh garlic make this otherwise typical potato salad extraordinary.
3 red, yellow, or orange bell peppers (or a mix), quartered lengthwise, stemmed, and seeded
Olive oil, for brushing
salt and freshly ground black pepper
2 lb. red or yellow baby potatoes, halved (or quartered if large)
1/2 cup mayonnaise
2 Tbs. chopped fresh flat-leaf parsley
1 Tbs. minced garlic
Prepare a medium-high gas or charcoal grill fire. Brush the pepper quarters with oil and season with salt and pepper.
Put the potatoes in a pot with 1 tsp. salt and enough cool water to cover. Boil over high heat, partially covered, until just tender, about 8 minutes. Drain and transfer to a large bowl.
Meanwhile, grill the peppers skin-side down until grill marks form on one side, about 5 minutes. Flip the peppers and continue to grill until crisp-tender, about 2 minutes more. Let the peppers cool slightly, then cut into bite-size pieces and add to the potatoes.
In a small bowl, combine the mayonnaise, parsley, and garlic. Add to the potato mixture and toss to coat. Season to taste with salt and pepper. Serve warm or at room temperature.