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Grilled Potato Salad with Chipotle Vinaigrette This recipe comes from Green's
Restaurant in San Fracisco. I've modified it a
bit.
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Ingredients:
2 lbs. new
potatoes, cut into quarters
olive oil
salt and pepper
1 med. size red onion
1 red or yellow bell pepper
1 garlic clove, finely chopped
Chipotle Vinaigrette (recipe follows)
1 tbls. coarsely chopped cilantro
Directions:
Make the vinaigrette.
Slice the potatoes into halves or quarters. Boil until tender -- stop before the skins start to separate from the potatoe. Set aside and cool. Can be prepared a day ahead.
Alternative:
The original recipe recommends tossing the
potatoes in a small baking dish with just enough olive oil
to coat them lightly and sprinkle with a few pinches of salt
and pepper. Cover and roast until tender, about 35 to 40
minutes. Set aside to cool.
Prepare the grill.
Slice the onion into 1/2 inch-thick rings, keeping each section of cut rings intact, then peel off the outer skin. Cut the pepper in half lengthwise, remove the membrane and seeds, and pull away the stem; cut lengthwise into 1-inch strips.
Add the garlic to a little olive oil and brush over the vegetables, then sprinkle with salt and pepper. Place the vegetables on the grill, making sure that the cut side of the potatoes and the skin side of the peppers are facing the grill.
Toss potatoes with small amount of olive oil and salt and pepper to coat. Place on the grill, skin side up.
Turn the onions after about 5 minutes and, if necessary, move the peppers and the potatoes to a cooler part of the grill while the onions continue to cook. The onions become very sweet as they cook slowly over the hot coals, so don't try to hurry them.
When the onions are tender and grilled on both sides, transfer to a bowl and toss with the potatoes, peppers, vinaigrette, and cilantro. Serve warm or chilled.
Vinaigrette
1 tbls. red
wine, or balsamic or rice wine vinegar
2 tbls. fresh lime juice
1/2 t Dijon mustard
1 tsp. Chipotle Puree (below)
1 garlic clove, finely chopped
1/2 tsp. salt
5 tbls. olive oil
Combine the vinegar and lime juice in a small bowl. Whisk in
the mustard, Chipotle Puree, garlic and salt. Slowly whisk
in the oil to emulsify.
Note: The original recipe called for red wine vinegar, but I think balsamic or rice wine vinegar also works well.
Chipotles are jalapeno chilies that have been smoked and dried. They can be found in Mexican specialty stores as whole dried chilies or in small cans.
I use canned Chipotles packed in adobo sauce - a puree of smoked jalapenos and vinegar. Puree a whole can at a time and store in the refrigerator until needed -- a glass baby food jar is great. The puree will keep almost indefinitely; if you know you'll be storing it for a long period of time, cover the puree with a thin layer of olive oil.
What to do with the rest of the puree? That's a good question. I never use up the entire batch and feel guilty when I throw it away after a month in the refrigerator. I've used a tablespoon or so in au gratin potatoes for a bit of spice, but not much else. If you think of something, let me know!
Serves 4 as a side dish.