Title: Cast iron potato salad
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
        2 lb red bliss potatoes, --
  :          cooked and cut in half
        2 TB olive oil
        1 md red onion, -- diced
  :          Salt and freshly ground
  :          pepper
      1/4 c  fresh basil chiffonade
  :          Lime -Garlic Vinaigrette:
        2 TB red wine vinegar
        4 TB fresh lime juice
        2    cloves garlic, -- minced
        1 TB Ancho powder
        2 ts honey
      1/4 c  olive oil
  :          Salt and freshly ground
  :          pepper, -- to taste
  
  On the grill, heat a large cast iron skillet until almost smoking add
  olive oil and onions. Stir onions until cooked. Sear potatoes in
  skillet with onions for 1 minute, cut side down, or until brown and
  crisp. Remove from heat and transfer potato mixture to a mixing bowl.
  Set the skillet aside. In a blender, combine all vinaigrette
  ingredients except olive oil, and blend until smooth. While the motor
  is still running, slowly add olive oil in a thin stream until
  vinaigrette is emulsified. Season to taste with salt and pepper. In
  the mixing bowl combine the potato and onions. Toss with Lime-Garlic
  Vinaigrette. Season with salt and pepper. Serve in cast iron skillet.