1
large red bell pepper
2
tablespoons olive oil pounds large red potatoes, scrubbed and sliced inch thick
2
tablespoons white wine vinegar
3
ears corn, shucked
1
cup plain yogurt
1
cup mayonnaise1 canned chipotle in adobo sauce, seeded and minced to a
paste
1
teaspoon adobo sauce
2
tablespoons chopped cilantro
Kosher salt to taste
Rub the pepper with a little of the oil and grill it on the rack about 5 to 6 inches from the heat
source, turning frequently, until it is charred on all sides, about 10
to 15 minutes.
Transfer it to a bowl and cover the bowl with plastic wrap. When cool
enough to handle, peel
the pepper and remove the seeds, Chop the pepper and set aside. Let the grill fire cool to
medium heat.
Toss the potatoes with 1 tablespoon of the oil and salt to taste and
arrange in one layer on the
rack. Grill, turning frequently,
until browned and tender, 15 to 25 minutes.
Transfer the potatoes to a large bowl and while still hot, toss with the
vinegar. Rub the corn
with the remaining oil, season with salt and grill, turning frequently,
until the
corn is lightly golden on all sides, 10 to 15 minutes.
Cut the corn off the cob and add to the bowl with the potatoes.
In a small bowl whisk together the yogurt, mayonnaise, chipotle and
adobo sauce and salt to
taste. Add the chipotle
mayonnaise, red pepper and cilantro to the potato salad and toss
gently.