Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Red bliss potatoes, cooked |
| \N \N | And cut in half |
| 2 tablespoons | Olive oil |
| 1 medium | Red onion, diced |
| \N \N | Salt and freshly ground |
| \N \N | Pepper |
| ¼ cup | Fresh basil chiffonade |
| \N \N | Lime -Garlic Vinaigrette: |
| 2 tablespoons | Red wine vinegar |
| 4 tablespoons | Fresh lime juice |
| 2 \N | Cloves garlic, minced |
| 1 tablespoon | Ancho powder |
| 2 teaspoons | Honey |
| ¼ cup | Olive oil |
| \N \N | Salt and freshly ground |
| \N \N | Pepper, to taste |
On the grill, heat a large cast iron skillet until almost smoking add olive oil and onions. Stir onions until cooked. Sear potatoes in skillet with onions for 1 minute, cut side down, or until brown and crisp. Remove from heat and transfer potato mixture to a mixing bowl.
Set the skillet aside. In a blender, combine all vinaigrette ingredients except olive oil, and blend until smooth. While the motor is still running, slowly add olive oil in a thin stream until vinaigrette is emulsified. Season to taste with salt and pepper. In the mixing bowl combine the potato and onions. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.
GRILLIN' AND CHILLIN' SHOW #GR3603