Baby Potatoes with Roasted Hatch Chile Vinaigrette

Melissa's Produce

Serving Size: 10-12

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