Roasted Potato Salad with Chipotle Vinaigrette

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

Ingredients

• 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

Instructions

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