Roasted Potato Salad with Chipotle Vinaigrette

This mouth-watering potato dish is also low-fat AND vegan!


  • 3 lbs diced red potatoes
  • 2 tbsp canola oil
  • 1 cup diced red onions
  • 1 tsp  canola oil
  • 4 2/3 tbsp fresh lime juice
  • 4 2/3 tbsp canola oil
  • 2 tbsp red wine vinegar
  • 2 tbsp chipotle pepper puree (see instructions)
  • 1 tbsp garlic puree
  • 2 tsp Dijon mustard
  • 1 ¾ tsp kosher salt
  • 1/3 tsp ground black pepper
  • 1/3 c roasted red peppers (cut in strips)
  • 1/3 c coarsely chopped cilantro
  • Cooked roasted red potatoes
  • Cooked sautéed red onions
  • Chipotle Pepper Puree


Chipotle Pepper Puree:
Small can of Chipotle peppers in adobo sauce

Combine the peppers and adobo sauce in a food processor. Blend until smooth.

Combine potatoes and oil, mix to coat. Place onto a greased sheet pan. Bake at 425 degrees for 25 minutes or until lightly browned and crispy. Allow to cool.

Sauté onions and 1 tsp oil in a pan for five minutes. Allow to cool.

Combine lime juice, oil, vinegar, chipotle pepper puree, garlic puree, mustard, salt, and peper;  thoroughly whisk.

Combine roasted red peppers, sauteed red onions and Chipotle Pepper Puree in a bowl and gently mix.

Yields approximately 6 cups