This weekend marks the unofficial start of the summer season and will inevitably include at least one get together or barbeque. Be the perfect guest by bringing something delicious (which will impress your hosts) but easy (so it won’t stress you out.) Forget the ordinary old standby potato salad-this year you’re bringing Sweet Potato Salad.

Not only is it delicious, but your friends will think you’re a culinary master.

Read more of Lisa's recipes by visiting her blog, Transplanted Taste Buds. Photo by Wikimedia Commons. Recipe adapted from Food Network Kitchens.

2 Lbs. Sweet Potatoes, peeled
1/4 C. Olive Oil
2 ears Corn, husked
1 Red Bell Pepper, seeded and chopped
2 Scallions, chopped
1/2 C. Cilantro leaves, chopped
Salt & Pepper To Taste

Chile-lime vinaigrette:
6 T. Oil
3 T. Lime juice
1 t. Chipotle in adobo sauce
1 t. Red Pepper Flakes
1 t. Dried Oregano
1 t. Sugar

1. In a large pot cover potatoes with salted cold water by 1 inch and simmer, covered, until just tender, about 15 to 30 minutes, depending on size of potatoes. In a colander drain potatoes and cool to warm. Cut the potatoes crosswise into 1/2-inch-thick slices.

2. Prepare grill. In a small bowl whisk together the oil, cumin, salt and pepper. Brush both sides of the potato slices with the oil mixture. Brush the ears of corn with the remaining oil mixture. Grill the potato slices for 1 minute per side and transfer to a large bowl. If necessary, the grilled potato slices can be halved or quartered into bite-size pieces at this point.

3. Grill the corn for 3 to 4 minutes rotating once a minute and transfer to a plate. When the corn is cool enough to handle, remove the kernels with a sharp knife. Add the corn to the potato slices. Add the red bell pepper, scallions and 1/4 cup cilantro leaves.

4. Pour half of the dressing over the vegetables and gently toss to combine. Add the remaining dressing and carefully stir again. Cover and let stand for at least 30 minutes to allow flavors to combine. Sprinkle with remaining chopped cilantro.

**If you do not have a grill available, simply skip the grilling portion. Cook the corn in a salted pot of water as you did with the potatoes.