Wednesday, October 17, 2012
By request, the recipe as I made it for the potato salad:
Toss 3 pounds potatoes (I used the little multi-colored ones and some new potatoes)cut in pieces and a handful of little carrots, cut in chunks in olive oil, salt and pepper. Roast in shallow pan at 425 until easily pierced with a fork.
Microwave 1 large sweet onion in its skin for a couple of minutes, cut into thinly slices, and saute in a little butter and olive oil until browned.
Meanwhile, put Anaheim peppers (I used one Anaheim, one banana pepper and one orange bell pepper)and a clove of garlic still in its skin in another shallow pan with the potatoes. When they are just starting to brown, remove and after cooling a bit, peel of skin and remove seeds. Cut up a few pieces of the less hot peppers (Anaheim and bell) to go in the salad. Put the rest (1/2 C) into a blender with the peeled roasted garlic clove, 1/2 C rice wine vinegar, 2 T sugar, a little salt and pepper. While blending, slowly pour in 1.3 C canola oil. Toss the roasted potatoes, carrots, and caramelized onions with some of the pepper vinaigrette. (There will be too much, but it makes a great salad dressing for later.) Sprinkle with fresh torn parsley.