Caramelized Onion Potato Salad
Potato salad for people who think they hate potato salad. No mayo, just jammy onions and a bright mustard dressing. The hour spent on onions is what makes this special.
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.