Ingredients
- 3 pounds baby potatoes-halved
- 2 cloves garlic-chopped
- 3 tablespoons EVOO
- 1 pound hatch pepper-roasted
- 1 sweet onion, julienned; caramelized
- Salt and pepper to taste
For the Vinaigrette
- 1 3/4 cup salad oil
- 2 cups seasoned rice vinegar
- 1/2 cup granulated sugar
- 1/2 pound hatch pepper-roasted
- 2 cloves garlic, chopped
- Salt and pepper to taste
Preparation
Preheat oven to 350ºF.
In a bowl, toss together the baby potatoes, garlic, olive oil and salt and pepper and place on a baking sheet.
Roast in the oven for 25 minutes or until the potatoes are fork-tender.
Remove them from the oven and let cool.
To make the vinaigrette, combine all of the ingredients, except for the oil, in a blender.
Slowly drizzle the oil in to emulsify. Adjust the seasonings.
To assemble the salad, gently toss the potatoes, caramelized onions and the Hatch Peppers in a mixing bowl.
Add the dressing, give it a gentle toss and serve.
Makes about 10-12 servings
