Grilled Potato Salad with Chile Vinaigrette

• 1 can (4 oz) Old El Paso™ Chopped Green Chiles
• 4 unpeeled small red potatoes, cut into 1/2-inch pieces (1 1/2 cups)
• 2 unpeeled Yukon gold potatoes, cut into 1/2-inch pieces (2 1/2 cups)
• 2 tablespoons olive or vegetable oil
• 1/2 teaspoon salt
• 1 medium yellow bell pepper, cut into 1/2-inch pieces
• 3 medium roma (plum) tomatoes, coarsely chopped (1 cup)

Chile Vinaigrette

• 1/4 cup white balsamic vinegar
• 2 tablespoons olive or vegetable oil
• 1/4 teaspoon black and red pepper blend
• 1/4 teaspoon salt