Ingredients & Directions

Potato Salad:
3 pounds Dutch yellow potatoes, halved
5 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 large sweet onion, thinly sliced
1 tablespoon butter

Roasted Chili Vinaigrette:
½ cup seasoned rice vinegar
2 tablespoons sugar
1½ pounds fresh Anaheim chiles, roasted, cooled, then coarsely chopped
1 clove garlic, peeled
⅓ cup olive oil
Kosher salt and freshly ground black pepper

Preheat oven to 425°F.

In a shallow roasting pan toss together potatoes, 3 tablespoons of the olive oil, and salt and pepper to taste. Roast potatoes, uncovered, for 35 to 40 minutes or until they can easily be pierced with a fork. Let cool.

Meanwhile, in a large skillet over medium heat cook and stir onion slices in the remaining 2 tablespoons olive oil and the butter about 15 minutes. Remove from heat and set aside.

In a blender combine vinegar, sugar, about ½ cup of the roasted chiles, and the garlic. Cover and blend until well combined. With blender running, slowly add olive oil in a steady stream through hole in the top until vinaigrette is thickened. Season to taste with salt and pepper.

In a large bowl gently toss roasted potatoes, caramelized onions, and the remaining chopped chiles. Add 1 cup of the vinaigrette; gently toss to combine. Pass remaining vinaigrette when serving.
Yields: 10 servings

Recipe provided by The National Onion Association