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Potato Salad with Caramelized Onions & Roasted Chile Vinaigrette

Makes: 12 servings
Serving size: 2/3cup Yield: 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
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
Directions

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)
  • Servings Per Recipe 12,
  • cal. (kcal) 284,
  • Fat, total (g) 15,
  • chol. (mg) 3,
  • sat. fat (g) 2,
  • carb. (g) 35,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 5,
  • sugar (g) 10,
  • pro. (g) 4,
  • vit. A (IU) 875,
  • vit. C (mg) 191,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 202,
  • Potassium (mg) 843,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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