Ingredients

• 4 large russet potatoes, (about 2.5 pounds) peeled and thinly sliced
• salt
• 2 each chipotle chilies in adobo sauce, chopped; plus 2 T. of sauce
• 3 Tbsp. orange marmalade
• 3 Tbsp. orange juice
• 3 Tbsp. red wine vinegar
• 3 Tbsp. olive oil
• 1 small red onion, chopped
• 2 Tbsp. cilantro, chopped
• 3 sprigs oregano, chopped

Method

Place potatoes in a pot and cover with water. Bring water to a boil and season water liberally with salt and cook the potatoes until just fork tender, 8 to 9 minutes.

Combine chipotles, sauce, marmalade, juice, vinegar in a bowl then whisk in the extra-virgin olive oil.

Drain the potatoes well, return them to hot pot to let water evaporate, then add immediately to dressing. The dressing will be better absorbed by warm taters. Toss with onions and herbs and season the salad with salt and pepper, to taste. Serve warm or chill. Drizzle a little more extra-virgin olive oil over the salad if it gets dry.

Categories

Salads