Cast Iron Potato Salad

Course : Grilling
Serves: 4
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2 pounds red bliss potatoes -- cooked, halved
2 tablespoons olive oil
1 medium red onion -- diced
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
1/4 cup fresh basil chiffonade
1 bottle lime-garlic vinaigrette -- see * note

Preparation / Directions:

* Note: See the "Lime-Garlic Vinaigrette" recipe which is included in this collection. On the grill, heat a large cast iron skillet until almost smoking and 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 the mixing bowl combine the potato and onions with basil chiffonade. Toss with Lime-Garlic Vinaigrette. Season with salt and pepper. Serve in cast iron skillet. Recipe Source: GRILLIN' and CHILLIN' with Bobby Flay and Jack McDavid From the TV FOOD NETWORK - (Show # GR-3603

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