Cast iron potato salad

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.


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