Grilled potato salad with orange chipotle vinaigrette

1 servings

Ingredients

Quantity Ingredient
=== FOR THE VINAIGRETTE ===
1 teaspoon Finely-grated fresh orange zest
1 cup Fresh orange juice
¼ cup White wine vinegar
1½ tablespoon Canned chipotle chilies in adobo; or to taste
1½ teaspoon Salt
2 teaspoons Minced garlic
1 teaspoon Brown sugar -; (firmly packed)
1 cup Olive oil
=== FOR THE SALAD ===
4 pounds New potatoes
Olive oil; for coating potatoes
Salt; to taste
Freshly-ground black pepper; to taste
2 mediums Red onions; crosscut 1/3\" thick
1 Red pepper; cut julienne strips
2 tablespoons Chopped fresh coriander

Directions

Make the vinaigrette: In a blender puree all the ingredients except the oil. With the motor running add the oil in a slow stream. Preheat the grill. Preheat the oven to 400 degrees. Toss the potatoes with enough oil just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle with salt and pepper to taste and roast until tender, about 35 to 40 minutes. Set aside to cool. Cut the potatoes into halves or quarters if they're large, then slide them onto skewers for grilling. Grill the potatoes and onions until browned and just cooked through. Toss gently with the vinaigrette and the coriander. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-20-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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