Potato Salad with Caramelized Onions

and Roasted Chile Vinaigrette

Potato Salad

3 pounds yellow potatoes, halved if

   small or quartered if larger

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper   

1 large sweet onion, thinly sliced

2 tablespoons olive oil

1 tablespoon butter

 

Roasted Chile Vinaigrette

½ cup seasoned rice vinegar

2 tablespoons granulated sugar

1 ½ pound fresh Anaheim chiles,

   roasted and coarsely chopped

1 clove garlic, peeled and minced

1/3 cup canola oil

Fresh cilantro 

1.    For potato salad preheat oven to 425º. In a shallow roasting pan toss together the potatoes, the 3 tablespoons olive oil, salt and pepper. Roast potatoes, uncovered, for 25-30 minutes, until the potatoes can easily be pierced with a fork. Remove from oven to cool.

2.    Meanwhile, in a large skillet cook and stir onion in the 2 tablespoons olive oil and butter over medium heat, about 15 minutes or until softened and caramel in color.

3.      For vinaigrette 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 canola oil in a steady stream until vinaigrette is thickened.

4.      In a large bowl gently toss roasted potatoes, caramelized onion, and remaining chiles. Add 1 cup of the vinaigrette, then toss to coat. Sprinkle with cilantro. Use remaining vinaigrette as desired.

This is a recipe I found in the June 2012 BHG magazine. I knew it would be delicious, and it was fun to make. I am so glad there are leftovers because I can't wait to eat more tomorrow for lunch (or maybe a midnight snack later tonight). I used the roasted chiles I can buy at Big 8, but you should be able to find Anaheims or some kind of mild green chile to use. To roast place them on a baking sheet, without letting them touch. Roast in a 425º oven about 20 minutes or until the skins are browned/blackened. Place them in a ziplock bag to let them steam, and then the skins will just peel right off. I guess if worse comes to worse you could use canned chiles (ugh!)  When I made the vinaigrette I accidently used half, or about 1 cup of the chiles instead of 1/2 cup. Don't know if I will do it any differently - ♥ the vinaigrette!