Right here’s one other enjoyable, plant-based potato salad concept for all of your spring-summer picnics, potlucks, and BBQs! The addition of caramelized onions makes any savory dish style richer, extra advanced, and total simply higher, and potato salad isn’t any exception. The potatoes are wearing a easy, lemon French dressing, which is my go-to for just about any salad – inexperienced salad, grain salad, pasta salad, and so forth. Hope you take pleasure in this one!
Caramelized Onion Potato Salad
I bought the concept for including caramelized onions to potato salad from the attractive ‘The First Mess’ cookbook.
Components
- 3 tablespoons olive oil, plus extra for caramelizing the onions
- 3 medium yellow onions, sliced
- sea salt
- 1½ lbs/680 g yellow child potatoes
- zest and juice from 1 small lemon
- 1 – 1½ tablespoons Dijon mustard
- 2 teaspoons crimson wine vinegar
- freshly floor black pepper
- handful of chives or different herbs of selection, sliced
Directions
- Warmth a big skillet over medium warmth and add sufficient oil to coat the underside. Add the onions and a pinch of salt, stir to coat. Saute for about 10 minutes, then lower the warmth to medium low. Let the onions caramelize, stirring periodically, till golden and jammy, 45 min – 1 hour. Finely chop the caramelized onions.
- Boil the potatoes in well-salted water till tender, 20-25 minutes. Pressure and let sit till cool sufficient to deal with. Peel off the skinny, papery skins, they need to come off simply. Lower the potatoes into medium chunks.
- In a salad bowl, mix the lemon zest/juice, mustard, vinegar, salt and pepper to style, then stir. Slowly stream within the 3 tbsp of olive oil whereas whisking, till emulsified. Add the potatoes, caramelized onions, and herbs, combine effectively. Style for salt and alter if wanted. Ideally, refrigerate the salad for a couple of hours or in a single day earlier than serving, for all of the flavors to meld.
3.5.3226
