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CAST IRON POTATO SALAD
  • 2 pounds red bliss potatoes, cooked and cut in half
  • 2 tablespoons olive oil
  • 1 medium red onion, diced
  • Salt and freshly ground pepper
  • 1/4 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
  • 1/4 cup olive oil
  • Salt and freshly ground pepper, to taste
    1. 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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