Grill your potato salad to impart it with a smoky flavor perfect for your next summer party! Start with the potatoes: we used russets. Their grainy, fluffy texture is great for absorbing seasoning, but you can use any sturdy potato you like. Be sure to cut your potatoes before grilling and remember: the more surface area in contact with the grill, the more flavor. This will also help them cook more evenly. We recommend cutting off the top, bottom and sides and then cutting the remaining potato into planks. Toss all parts with olive oil, salt and pepper and grill.

Next up is dressing. We used sour cream, mayo and lime juice for a bright, tangy flavor. Use your favorite creamy, tangy store-bought dressing or your favorite homemade. Remember, when using mayo, don't dress screaming-hot potatoes. The heat will cause the mayo to melt and become oily--go for warm potatoes so it absorbs a little bit but isn't problematic.

Now you are ready for mix-ins. We grilled poblano peppers and corn on the cob to enhance the charred, smoky flavor in the salad. Add any of your favorite veggies--grilled or left raw--like peppers, onions, carrots, celery, etc.

Potatoes are soft, so for a finishing touch, look for things that will add crunch and pack a flavor punch. Jeff added crushed tortilla chips, but be sure to add them right before serving so they don't get soggy. We also added cilantro to brighten up the salad and cheese for a nice smooth finish. We used cotija, but you could add feta or Parmesan, depending on what else you have added to your salad.