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Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette

4.5 by 9 people
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  • 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

Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette


Potato Salad

Roasted Chile Vinaigrette


  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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