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1
Heat grill.
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2
Cut each potato crosswise into 2 to 4 pieces, depending on size.
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3
In shallow pan, stir together 1 tablespoon of oil, 1/4 teaspon of cumin, 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
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4
Add potatoes; toss to coat.
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5
Add green onions and chile; toss to coat.
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6
Place potatoes and chile on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals; cover grill.
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7
Grill 8 to 12 minutes or until evenly browned and tender, turning every 4 to 5 minutes.
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8
Add green onions; grill, uncovered, 4 minutes or until browned and tender, turning once.
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9
Place grilled vegetables in same shallow pan.
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10
When cool enough to handle, halve potato pieces if desired.
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11
Peel chile; remove veins and seeds (or leave for extra spicy hot salad).
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12
Chop.
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13
Slice green onions.
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14
Place potatoes, chile and green onions in large bowl.
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15
Add vinegar and remaining tablespoon of vegetable oil, 1/4 teaspoon cumin, 1/4 teaspoon salt and 1/8 teaspoon ground pepper.
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16
Toss until well mixed.
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17
Cool to room temperature.
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18
Add tomatoes to potoat mixture; toss.
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19
In small bowl, stir together sour cream, mustard and cilantro.
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20
Stir into potato mixture until thoroughly combined.
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21
Serve at room temperature.
