-= Exported from BigOven =-

Cast Iron Potato Salad

Recipe By: Bobby Flay and Jack McDavid
Serving Size: 1
Cuisine:
Main Ingredient:
Categories: Salads/Dressings, Potatoes

-= Ingredients =-
2 pounds Red bliss potatoes ; cooked halved
2 tablespoon Olive oil
1 medium Red onion ; diced
Salt ; to taste
Freshly-ground black pepper ; to taste
1/4 cup Fresh basil chiffonade
Lime-Garlic Vinaigrette ; see * Note

-= Instructions =-
* 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. This recipe yields ?? servings.

Recipe Source:GRILLIN' & CHILLIN' with Bobby Flay and Jack McDavidFrom
the TV FOOD NETWORK - (Show # GR-3603 broadcast 09-11-1996)Downloaded from
their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey -


09-24-1996











Per Serving (excluding unknown items): 299 Calories; 27g Fat (79.7% calories
from fat); 2g Protein; 14g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;
5mg Sodium. Exchanges: 2 1/2 Vegetable; 5 1/2 Fat.



Nutr. Assoc. : 0 0 0 0 0 0 0




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