Cast Iron Potato Salad with Lime Vinagerette

2 lbs small red bliss potatoes
2 tbs of oil
1 med red onion (diced)
1/4 cup basil Chiffonade
2tb red wine vinegar
4tb fresh lime juice
1tb ancho chile powder
2ts honey
1/4 cup of olive oil

Boil the potatoes till almost fork tender.
Heat a cast iron till almost smoking and saute the onions with the oil.
Sear the potatoes in the skillet with the onions.
Transfer the potatoes and onions in a mixing bowl.
In a blender mix all other ingredients except olive oil.
With the motor still running slowly add in the olive oil in a slow steady drizzle.
Taste and adjust seasoning.
Toss the vinaigrette with the potatoes and onions.
Serve at room temp or warm.
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