Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette

9 users rated this recipe an average rating of 4.5
  • Makes: 12 servings
  • Serving Size: 2/3 cup
  • Yields: 8 cups salad (1-1/4 cups vinaigrette)
  • Prep: 30 mins
  • Roast: 25 mins 425 degrees F
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Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette
Ingredients Potato Salad
pounds Dutch yellow potatoes, halved
tablespoons olive oil
Kosher salt and freshly ground black pepper
large sweet onion, thinly sliced
tablespoon butter
Roasted Chile Vinaigrette
cup seasoned rice vinegar
tablespoons sugar
1 1/2
pounds fresh Anaheim chiles, roasted,* cooled, then coarsely chopped
clove garlic, peeled
cup canola oil
Kosher salt and freshly ground black pepper
  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.
From the Test Kitchen

Arrange peppers on a baking sheet, allowing space between peppers. Roast at 425 degrees F about 20 minutes or until skins are blistered and browned.

Nutrition Facts (Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette)
    Per serving:
  • 284 kcal cal.,
  • 15 g fat
  • (2 g sat. fat,
  • 3 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 3 mg chol.,
  • 202 mg sodium,
  • 35 g carb.,
  • 5 g fiber,
  • 10 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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