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