GRILLED POTATO SALAD WITH CHIPOTLE VINAIGRETTE
Serves 4 - 6
2 pounds new potatoes
Light olive oil, salt and pepper
1 medium sized red onion
1 red pepper
1 garlic clove, finely chopped
A handful of fresh arugula
Chipotle Vinaigrette (recipe follows)
Chopped cilantro to taste
- Par-boil potatoes for about 20-25 minutes or until barely tender, drain & set aside to cool and then halve or quarter, depending on size
- Slice onion into 1/2" thick rings and then slice these in half
- Stem and seed red pepper, then cut lenthwise into 1" thick strips
- Add the garlic to a little olive oil and toss the potatoes and vegetables separately
- After preparing your grill, use a grill basket to cook first the potatoes and then the vegetables until tender and grilled on all sides. The onions will become sweet as they cook slowly , so don't hurry too much. As the potatoes and then the vegetables are done, add them to a large salad bowl and toss with the vinaigrette and cilantro. When ready to serve, add the arugula and toss again.
This is very good at room temperature or cold, but only add arugula at the last minute.
Bon Appetito!
Chipotle Vinaigrette
1 tablespoon Champagne vinegar
2 tablespoons fresh lime juice
1/2 teaspoon Dijon mustard
1 teaspoon Chipotle Puree *
1 garlic clove, finely chopped
1/2 teaspoon salt
5 tablespoons light olive oil
Combine the vinegar and lime juice in a small bowl. Whisk in the Dijon mustard, Chipotle Puree, garlic, and salt. Slowly whisk in the oil to emulsify.
Makes about 1/2 cup
* I use canned chipotle chiles packed in adobo sauce. Pureee a whole can at a time in a small food processor and store in the refrigerator. It keeps almost indefinitely, but if you know you'll be storing it for a long time, cover with a thin layer of oil.
