Recipe adapted from Melissa’s: The Freshest Ideas in Produce and Chef Marco Zapien.
1.3 kg Melissa’s Baby Dutch Yellow® Potatoes, halved
2 cloves Garlic, chopped
3 tablespoons Extra Virgin Olive Oil
450 g Melissa’s Hatch Chiles, roasted
1 Melissa’s Perfect Sweet Onions, julienned; caramelized
Salt and Pepper to taste
Vinaigrette Ingredients
1¾ cups Salad Oil
2 cups Seasoned Rice Vinegar
½ cup Granulated Sugar
225 g Melissa’s Hatch Chile, roasted
2 cloves Garlic, chopped
Salt and Pepper to taste
Set EGG for indirect cooking (no convEGGtor) at 177ºC/350ºF.
In a bowl, toss together the Baby Dutch Yellow Potatoes, garlic, olive oil and salt and pepper and place in a stir fry or 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.
