Title: Grilled Potato Salad with Orange Chipotle Vinaigrette
Categories: Cklive07
Yield: 1 servings

=== FOR THE VINAIGRETTE ===
1 ts Finely-grated fresh orange
-zest
1 c Fresh orange juice
1/4 c White wine vinegar
1 1/2 tb Canned chipotle chilies in
-adobo; or to taste
1 1/2 ts Salt
2 ts Minced garlic
1 ts Brown sugar -; (firmly
-packed)
1 c Olive oil
=== FOR THE SALAD ===
4 lb New potatoes
Olive oil; for coating
-potatoes
Salt; to taste
Freshly-ground black pepper;
-to taste
2 md Red onions; crosscut 1/3"
-thick
1 Red pepper; cut julienne
-strips
2 tb Chopped fresh coriander

Make the vinaigrette: In a blender puree all the ingredients except the
oil. With the motor running add the oil in a slow stream. Preheat the
grill. Preheat the oven to 400 degrees. Toss the potatoes with enough oil
just to coat. Arrange them in one layer in a shallow roasting pan, sprinkle
with salt and pepper to taste and roast until tender, about 35 to 40
minutes. Set aside to cool. Cut the potatoes into halves or quarters if
they're large, then slide them onto skewers for grilling. Grill the
potatoes and onions until browned and just cooked through. Toss gently with
the vinaigrette and the coriander. This recipe yields ?? servings.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK -
(Show # CL-E186 broadcast 05-18-1998) Downloaded from their Web-Site -
http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

11-20-1998

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.