Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette

By Chautel

Ingredients

• 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 Chile Vinaigrette:
• 1/2 cup seasoned rice vinegar
• 2 tablespoons sugar
• 1 1/2 pounds fresh Anaheim chiles, roasted,* cooled, then coarsely chopped
• 1 clove garlic, peeled
• 1/3 cup canola oil
• Kosher salt and freshly ground black pepper
• Fresh cilantro

Preparation

Step 1

1. Preheat oven to 425 degrees F. For potato salad, in a shallow roasting pan toss together potatoes, 3 tablespoons of the olive oil, and salt and pepper to taste. Roast potatoes, uncovered, for 25 to 30 minutes or until they can easily be pierced with a fork. Let cool.
2. Meanwhile, for caramelize onions, 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.
3. For vinaigrette, in a blender combine vinegar, sugar, about 1/2 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 through hole in the top until vinaigrette is thickened. Season to taste with salt and pepper.
4. 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. Sprinkle salad with cilantro. Pass remaining vinaigrette.