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[nverland]

Payette County, Idaho-Hay field




Roasted Potato Salad with Chipotle Dijon Vinaigrette
Yield 8 Servings

CHIPOTLE DIJON VINAIGRETTE
Ingredients
* 1 tablespoon red wine vinegar
* 2 tablespoons lime juice
* 1/2 teaspoon Dijon mustard
* 1/2 teaspoon crushed Chipotle chili peppers
* 1 garlic clove
* 1/2 teaspoon salt
* 1/3 cup olive or vegetable oil

Directions
Process vinegar, juice, mustard, pepper, garlic and salt. Slowly add oil to emulsify.

ROASTED POTATO SALAD
Ingredients
* 2 pounds red-skin potatoes, sliced
* Olive oil
* Salt and pepper to taste
* 1 medium red onion, peeled and sliced into 1/2-inch rings
* 1 yellow or red pepper, sliced into 1-inch strips
* 2 garlic cloves, minced and sautéed in 1/2 teaspoon olive oil
* 1 tablespoon chopped cilantro
* 1 cup mixed salad greens

Directions
1. Preheat oven to 400 F. Grease large roasting pan and cookie sheet.

2. Lightly coat potatoes with oil and toss in pan. Sprinkle with salt and pepper. Cover and roast until tender, 35 to 40 minutes. Cool.

3. Place onions and peppers on sheet and add salt and pepper. Roast uncovered until browned.

4. Toss potatoes with peppers and onions. Add garlic and cilantro.

5. Arrange greens on serving platter and cover with potato mixture. Drizzle with Chipotle-Dijon Vinaigrette.
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