Recipe: Grilled Fingerling Potato Salad with Corn and Cherry Tomatoes with Jalapeno-Lime Vinaigrette

GRILLED FINGERLING POTATO SALAD
WITH CORN AND CHERRY TOMATOES

FOR THE JALAPENO-LIME VINAIGRETTE:
2 to 3 grilled jalapeno chilies, peeled and seeded
2 Tbsp. fresh lime juice
1 Tbsp. champagne vinegar
1/4 cup olive oil
1/4 tsp. salt
A pinch of cayenne pepper
FOR THE SALAD:
1 1/2 lbs. fingerling potatoes
Garlic-flavored oil or extra-virgin olive oil
Salt and pepper
Kernels from 1 ear of corn (about 1 cup kernels)
1 large red onion, peeled and sliced into 1/2-inch-thick rings
1/2 pint ripe, small cherry tomatoes, cut in half
1/4 cup chopped cilantro

Combine all dressing ingredients except cayenne in a blender and blend until smooth. Season to taste with cayenne. Set aside.

Preheat the oven to 400 degrees F. Prepare a grill to medium heat.

Toss the potatoes in a baking dish with 1 1/2 tablespoons garlic oil or olive oil, 1/2 teaspoon salt and a pinch of pepper. Cover and roast until tender, about 30 minutes. When the potatoes are cool enough to handle, slice them in half on the diagonal.

While the potatoes are roasting, heat 1/2 tablespoon garlic oil or olive oil in a small saute pan. Add the corn and 1/4 teaspoon salt and cook over medium heat for 1 minute. Add a little water, lower the heat, cover the pan, and cook until corn is tender, 2-3 minutes. Set aside.

Brush the potatoes, onions and chilies lightly with garlic oil and sprinkle with salt and pepper.

Grill the potatoes until they're evenly marked, 4-5 minutes. Grill the onions until softened and evenly marked, about 3 minutes on each side.

TO PREPARE THE SALAD:
Coarsely chop the onion and place in a large bowl with the potatoes, corn, cherry tomatoes and cilantro. Toss with the vinaigrette and season to taste with salt and pepper.

Makes 4-6 servings
Source: Everyday Greens by Annie Somerville