The three golds in question are the buttery-fleshed Yukon Gold potatoes, roasted yellow corn and yellow bell peppers. This salad is nice and spicy. If it’s not fresh corn season, you can use frozen corn on the cob. Let it thaw before grilling.
2½ pounds Yukon Gold potatoes, cut into 1-inch chunks
4 cloves garlic, peeled
8 scallions, thinly sliced
⅓ cup fresh lime juice
3 tablespoons vegetable oil, such as olive or canola oil
2 chipotle peppers packed in adobo
¾ teaspoon salt