Instructions: 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.

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