Here’s another fun, plant-based potato salad idea for all your spring-summer picnics, potlucks, and BBQs! The addition of caramelized onions makes any savory dish taste richer, more complex, and overall just better, and potato salad is no exception. The potatoes are dressed in a simple, lemon vinaigrette, which is my go-to for pretty much any salad – green salad, grain salad, pasta salad, etc. Hope you enjoy this one!
Caramelized Onion Potato Salad
I got the idea for adding caramelized onions to potato salad from the beautiful 'The First Mess' cookbook.
Serves: 4
Ingredients
- 3 tablespoons olive oil, plus more for caramelizing the onions
- 3 medium yellow onions, sliced
- sea salt
- 1½ lbs/680 g yellow baby potatoes
- zest and juice from 1 small lemon
- 1 - 1½ tablespoons Dijon mustard
- 2 teaspoons red wine vinegar
- freshly ground black pepper
- handful of chives or other herbs of choice, sliced
Instructions
- Heat a large skillet over medium heat and add enough oil to coat the bottom. Add the onions and a pinch of salt, stir to coat. Saute for about 10 minutes, then decrease the heat to medium low. Let the onions caramelize, stirring periodically, until golden and jammy, 45 min - 1 hour. Finely chop the caramelized onions.
- Boil the potatoes in well-salted water until tender, 20-25 minutes. Strain and let sit until cool enough to handle. Peel off the thin, papery skins, they should come off easily. Cut the potatoes into medium chunks.
- In a salad bowl, combine the lemon zest/juice, mustard, vinegar, salt and pepper to taste, then stir. Slowly stream in the 3 tbsp of olive oil while whisking, until emulsified. Add the potatoes, caramelized onions, and herbs, mix well. Taste for salt and adjust if needed. Ideally, refrigerate the salad for a few hours or overnight before serving, for all the flavors to meld.
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