Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Marco Zapien.
Ingredients
Instructions
- Set EGG for indirect cooking (no convEGGtor) at 350ºF/177ºC.
- In a bowl, toss together the Baby Dutch Yellow Potatoes, garlic, olive oil and salt and pepper and place in a Stir Fry and Paella Pan.
- Roast in the EGG for 25 minutes or until the potatoes are fork tender.
- Remove them from the EGG 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 Chiles in a mixing bowl.
- Add the dressing. Give it a gentle toss and serve.
- Makes about 10-12 servings
Vinaigrette Ingredients
- 1¾ cups Salad Oil
- 2 cups Seasoned Rice Vinegar
- ½ cup Granulated Sugar
- ½ pound Melissa’s Hatch Chile, roasted
- 2 cloves Garlic, chopped
- Salt and Pepper to taste