Potato Salad with Chipotle-Lime Vinaigrette
Ben and birdy
Ben and birdy
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Ingredients

  • 20 years I happen to know that, because I made it
  • 18 years ago, when I had to scour the entire Bay Area to find the
  • 2 red bell peppers
  • 3 pounds Yukon gold potatoes, diced into
  • 4 tablespoons olive oil
  • 2 red onions, halved and sliced ¼-inch thick, slices kept
  • 1/3 cup or
  • so of chopped cilantro
  • 10 minutes or so. Wrap them loosely in the foil
  • 2 sheets, and plan for them to roast
  • Vinaigrette
  • 2 tablespoons white wine
  • 4 tablespoons fresh lime juice (from, say, 2 small but very
  • 1 teaspoon
  • 2 teaspoons chipotle puree
  • 2 garlic cloves, peeled and minced or put through a garlic
  • press
  • ½ cup light olive oil (I use half olive oil and half canola
  • oil)

Instructions

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