What You Need
- 3 tbsp canola oil, plus extra for onions
- 3 medium yellow onions, sliced
- Table salt
- 2.5 lbs yellow baby potatoes
- Zest and juice of 1 small lemon
- 1½ tbsp Dijon mustard
- 1 tablespoon white wine vinegar
- Black pepper
- Handful of chives or other herbs, sliced
Caramelize the Onions
Heat a large skillet over medium. Add enough oil to cover the bottom.
Add onions with a good pinch of salt. Stir to coat. Cook ~10 minutes, stirring occasionally.
Reduce to medium-low. Keep cooking ~45 minutes to 1 hour, stirring every so often. They’ll shrink way down and turn golden and jammy.
Chop fine when done. Set aside.
Cook Potatoes
Boil a big pot of heavily salted water – ocean salty.
Add potatoes and cook ~20-25 minutes until fork-tender throughout.
Drain and cool until you can handle them. The skins slip right off when you rub gently. Peel them all – gives better texture.
Cut into large bite-sized chunks.
Make Dressing
In a large bowl, mix lemon zest, juice, mustard, vinegar, pinch of salt, and several grinds of pepper.
Whisk while slowly streaming in 3 tablespoons oil. It’ll come together creamy.
Assemble
Add potatoes, caramelized onions, and herbs to the dressing bowl.
Fold gently but thoroughly – every piece needs coating.
Taste and add salt. Potatoes always need more than you think.
Chill
Best after a few hours or overnight in the fridge. Everything melds together.
The onion caramelizing can’t be rushed – low and slow or they burn instead of turning sweet. Yellow baby potatoes hold their shape better than russets. Peeling after cooking is easier than before.
Caramelized Onion Potato Salad
Ingredients
- 3 tbsp canola oil plus extra for onions
- 3 medium yellow onions sliced
- Table salt
- 2.5 lbs yellow baby potatoes
- Zest and juice of 1 small lemon
- 1½ tbsp Dijon mustard
- 1 tablespoon white wine vinegar
- Black pepper
- Handful of chives or other herbs sliced
Instructions
- Heat oil in large skillet over medium, add sliced onions and salt.
- Cook onions 10 minutes, reduce heat to medium-low, continue cooking 45-60 minutes until golden and jammy, stirring occasionally.
- Finely chop caramelized onions, set aside.
- Boil potatoes in heavily salted water 20-25 minutes until fork-tender.
- Cool potatoes slightly, peel, cut into bite-sized chunks.
- Whisk lemon zest, juice, mustard, vinegar, salt and pepper in large bowl.
- Stream in 3 tbsp oil while whisking until creamy.
- Fold potatoes, caramelized onions and herbs into dressing until well coated.
- Season with additional salt to taste.
- Refrigerate at least 2 hours or overnight before serving.
