Recipe: Potato Salad with Roasted Chili Vinaigrette (with caramelized onions)

BABY DUTCH YELLOW POTATOES WITH ROASTED HATCH CHILI VINAIGRETTE

FOR THE SALAD:
3 pounds Melissa's Baby Dutch Yellow Potatoes (DYP's), halved
2 cloves garlic, chopped
3 tablespoons extra virgin olive oil
1 pound Melissa's Hatch Chiles, roasted
1 Melissa's Perfect Sweet Onions, julienned; caramelized
Salt and ground black pepper to taste
FOR THE VINAIGRETTE:
1 3/4 cups salad oil
2 cups seasoned rice vinegar
1/2 cup granulated sugar
1/2 pound Melissa's Hatch Chiles, roasted
2 cloves garlic, chopped
Salt and Pepper to taste

TO ROAST THE POTATOES:
Preheat oven to 350 degrees F.

In a bowl, toss together the potatoes, garlic, olive oil and salt and black 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 chiles in a mixing bowl. Add the dressing, give it a gentle toss and serve.

NOTES: Hatch chiles can be enjoyed year-round. Simply roast your fresh Hatch chiles, place them in a resealable plastic bag (in a single layer) and place them in the freezer. When you need them, thaw them out, peel off the charred skin and enjoy them in your favorite recipes.

Makes about 10-12 servings
Adapted from source: Marco Zapien, Melissa's / World Variety Produce