Grilled Potato Salad with Chipotle Vinaigrette
2 lbs new potatoes
1 red bell pepper
3 garlic scapes
½ red onion
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
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.
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.