Title: Cast Iron Potato Salad
Categories: New Text Import
Yield: 4 Servings

	2 l	b red bliss potatoes, --
:		cooked and cut in half
	2 T	B olive oil
	1 m	d red onion, -- diced
:		Salt and freshly ground
:		pepper
1	/4 c	fresh basil chiffonade
:		Lime -Garlic Vinaigrette:
	2 T	B red wine vinegar
	4 T	B fresh lime juice
	2	cloves garlic, -- minced
	1 T	B Ancho powder
	2 t	s honey
1	/4 c	olive oil
:		Salt and freshly ground
:		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.

Recipe By :GRILLIN' AND CHILLIN' SHOW #GR3603

Date: Wed, 30 Oct 1996 11:05:53 -0500

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