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Charred red potatoes & fresh green onion tossed in a cool sour cream & fiery chipotle dressing

Serves 4


1-1/2lb red potatoes

Olive oil, for drizzling

1/4 c sour cream

2 canned chipotle in adobo, minced

1tbsp lime juice

3 green onions, chopped


Place the potatoes in a medium pot and cover with cold salted water. Bring to a boil over high, then continue to boil for 5-10min until just tender when pierced with a knife (my potatoes were small so it took 5min). Drain and transfer to a bowl. Refrigerate until cold (this keeps them from falling apart on the grill).


Halve and carefully skewer the potatoes. Drizzling with oil and season with salt n pep (red pepper flakes optional). Preheat a grill over medium-high heat and grill the potatoes on both sides until nicely charred. The potatoes are already cooked so this shouldn’t take too long.


Meanwhile, whisk together the remaining ingredients with some salt n pep in a medium-sized bowl. Remove the potatoes from the skewers and toss in the dressing. Serve warm, cold, or at room temp.


Don’t do it.