Fourth of July recipe: Grilled Jalapeno, Corn and Idaho Potato Salad

Jessica Yadegaran | The Mercury News

This recipe from NeighborFood blogger Courtney Rowlands and the Idaho Potato Commission is the stuff of smoky barbecue dreams.

The secret to this epic potato salad is in the drizzle. You drizzle reserved bacon grease on the vegetables — corn, jalapenos and red onions — before grilling them, then mix everything together with a creamy, cilantro-based dressing. You’ll never go back to store-bought again.

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GRILLED JALAPENO, CORN AND IDAHO POTATO SALAD

Serves 6 to 8

Ingredients:

1/2 pound bacon

2 pounds Idaho red potatoes, cut into wedges or bite-sized chunks

2 jalapeños, seeded and chopped

Kernels cut from 2 ears of corn

1/2 red onion, chopped

Salt and pepper

Dressing:

3/4 cup sour cream

1/4 cup mayonnaise

1/4 cup cilantro, plus more to garnish

1 jalapeño, seeded and roughly chopped

Juice of 1 lime

1 teaspoon honey

2 teaspoons minced garlic

Directions:

Heat the grill over medium-high heat (400 to 425 degrees Fahrenheit).

In a skillet on the stove, cook the bacon until crispy. Transfer to a paper towel-lined plate. Reserve the grease.

Place two long pieces of foil in a T shape on your work surface. Spread half the potatoes in a single layer in the center of the T. Top with half the jalapeño, corn and red onion. Repeat with a second set of foil and the rest of the vegetables. Drizzle the vegetables with the reserved bacon grease and sprinkle evenly with salt and pepper.

Fold the foil over the vegetables and seal tightly. Place the packets on the grill for 10 minutes. Flip, then grill for an additional 10 to 15 minutes, or until potatoes are tender and can be pierced with a fork.

Meanwhile, make the dressing: Place all the dressing ingredients in a food processor or blender and blend until smooth. Season to taste with salt and pepper.

When the potato packets are done, open the foil and transfer the potatoes and vegetables to a large bowl. Gently toss with the dressing and crumbled bacon. Serve warm or chilled, garnished with additional chopped cilantro.

— Recipe courtesy of the Idaho Potato Commission and blogger Courtney Rowlands

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