Grilled Potato Salad With Orange Chipotle Vinaigrette

Recipe Ingredients

		For The Vinaigrette
1 teaspoon	5ml	Finely-grated fresh orange zest
1 cup	237ml	Fresh orange juice
1/4 cup	59ml	White wine vinegar
1 1/2 tablespoons	22ml	Canned chipotle chilies in adobo - or to taste
1 1/2 teaspoons	7.5ml	Salt
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Brown sugar - (firmly packed)
1 cup	237ml	Olive oil
		For The Salad
4 lbs	1816g / 64oz	New potatoes
		Olive oil - for coating potatoes
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Red onions - crosscut 1/3" thick (medium)
1		Red pepper - cut julienne strips
2 tablespoons	30ml	Chopped fresh coriander

Recipe Instructions

Make the vinaigrette: In a blender puree all the ingredients except the oil. With the motor running add the oil in a slow stream.

Preheat the grill. Preheat the oven to 400 degrees.

Toss the potatoes with enough oil just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle with salt and pepper to taste and roast until tender, about 35 to 40 minutes. Set aside to cool.

Cut the potatoes into halves or quarters if they're large, then slide them onto skewers for grilling. Grill the potatoes and onions until browned and just cooked through. Toss gently with the vinaigrette and the coriander.

This recipe yields ?? servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-E186 broadcast 05-18-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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