Grilled Potato Salad With Orange Chipotle Vinaigrette Recipe
Servings: 1
Ingredients
- 1 tsp Finely-grated fresh orange zest
- 1 c. Fresh orange juice
- 1/4 c. White wine vinegar
- 1 1/2 Tbsp. Canned chipotle chilies in adobo or possibly to taste
- 1 1/2 tsp Salt
- 2 tsp Chopped garlic
- 1 tsp Brown sugar - (firmly packed)
- 1 c. Extra virgin olive oil
- 4 lb New potatoes Extra virgin olive oil for coating potatoes Salt to taste Freshly-grnd black pepper to taste
- 2 med Red onions crosscut 1/3" thick
- 1 x Red pepper cut julienne strips
- 2 Tbsp. Minced fresh coriander
Directions
- Make the vinaigrette: In a blender puree all the ingredients except the oil. With the motor running add in the oil in a slow stream.
- Preheat the grill. Preheat the oven to 400 degrees.
- Toss the potatoes with sufficient oil just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle with salt and pepper to taste and roast till tender, about 35 to 40 min. Set aside to cold.
- Cut the potatoes into halves or possibly quarters if they're large, then slide them onto skewers for grilling. Grill the potatoes and onions till browned and just cooked through. Toss gently with the vinaigrette and the coriander.
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