Thursday, June 17, 2010

CSA Week 1 - Grilled Potato Salad with Chipotle Vinaigrette

Grilled Potato Salad with Chipotle Vinaigrette


2 lbs new potatoes

olive oil

1 red bell pepper

3 garlic scapes

½ red onion

olive oil

1 clove garlic

large bunch of mixed greens (I used mizuna, black seeded simpson and green leaf lettuce), washed and torn into pieces.

1 tbsp cilantro, chopped

To Make:

Preheat oven to 400. Place clean whole potatoes in baking dish, drizzle with olive oil and cover. Bake for 30-40 minutes until tender.

Remove potatoes from oven and cut potatoes in half or quarters.

Remove seeds from bell pepper. Slice red pepper in 1-inch strips

Slice onion into ¼ inch rounds.

Wash scapes.

Brush veggies with olive oil and 1 clove minced or crushed garlic.

Grill over medium heat until veggies are soft, and potatoes are crispy.


Place veggies over salad greens and serve with vinaigrette. Serve immediately.


1 tbsp champagne vinegar

2 tbsp lime juice

½ tsp salt

½ tsp Dijon mustard

1 tsp adobo sauce from canned chipotles.

1 garlic clove, minced

5 tbsp olive oil

Whisk ingredients in a bowl and serve over greens and veggies.

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