Cast iron potato salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Red bliss potatoes, cooked |
| And cut in half | ||
| 2 | tablespoons | Olive oil |
| 1 | medium | Red onion, diced |
| Salt and freshly ground | ||
| Pepper | ||
| ¼ | cup | Fresh basil chiffonade |
| Lime -Garlic Vinaigrette: | ||
| 2 | tablespoons | Red wine vinegar |
| 4 | tablespoons | Fresh lime juice |
| 2 | Cloves garlic, minced | |
| 1 | tablespoon | Ancho powder |
| 2 | teaspoons | Honey |
| ¼ | cup | Olive oil |
| Salt and freshly ground | ||
| Pepper, to taste | ||
Directions
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