Cast Iron Potato Salad Recipe

Ingredients

1 no ingredients


Directions

2 lb red bliss potatoes, --
: cooked and cut in half
2 TB olive oil
1 md red onion, -- diced
: Salt and freshly ground
: pepper
1/4 c fresh basil chiffonade
: Lime -Garlic Vinaigrette:
2 TB red wine vinegar
4 TB fresh lime juice
2 cloves garlic, -- minced
1 TB Ancho powder
2 ts honey
1/4 c olive oil
: Salt and freshly ground
: pepper, -- to taste

On the grill, heat a large cast iron skillet until almost smoking add
olive oil and onions. Stir onions until cooked. Sear potatoes in
skillet with onions for 1 minute, cut side down, or until brown and
crisp. Remove from heat and transfer potato mixture to a mixing bowl.
Set the skillet aside. In a blender, combine all vinaigrette
ingredients except olive oil, and blend until smooth. While the motor
is still running, slowly add olive oil in a thin stream until
vinaigrette is emulsified. Season to taste with salt and pepper. In
the mixing bowl combine the potato and onions. Toss with Lime-Garlic
Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.

Recipe By :GRILLIN' AND CHILLIN' SHOW #GR3603

Date: Wed, 30 Oct 1996 11:05:53
~0500


Servings: 4 servings

 

 

Cast Iron Potato Salad Recipe brought to you by Recipe Ideas


Categories: Potato; Salad; Vegetable


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As we move into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, Apicius tells us how the meals were divided into hors d`oeuvres, entrees and desserts, something we still use today. This early Roman chef tells us how the cooks of Roman times were skilled in the use of many different spices, including some familiar names such as basil, rue and parsley.

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We hope you enjoy this Cast Iron Potato Salad recipe.

 


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