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 to add caramelized onions to potato salad from the beautiful cookbook “The First Mess”.
- 3 tablespoons olive oil, plus more to caramelize the onions
- 3 medium yellow onions, sliced
- sea salt
- 1½ lbs/680g yellow baby potatoes
- zest and juice of 1 small lemon
- 1 – 1½ tbsp Dijon mustard
- 2 tsp red wine vinegar
- freshly ground black pepper
- handful of chives or other herbs of choice, sliced
- Heat a large frying pan over medium heat and add enough oil to cover the bottom. Add the onion and a pinch of salt, toss to coat. Cook for about 10 minutes, then reduce the heat to medium-low. Let the onions caramelize, stirring occasionally, until golden and jammy, 45 min – 1 hour. Finely chop the caramelized onion.
- Boil the potatoes in well-salted water until soft, 20-25 minutes. Strain and let stand until cool enough to handle. Pull off the thin, papery skin, they should come off easily. Cut the potatoes into medium-sized pieces.
- In a salad bowl, combine lemon zest/juice, mustard, vinegar, salt and pepper to taste, then toss. Slowly pour in the 3 tablespoons of olive oil while whisking until emulsified. Add potatoes, caramelized onions and herbs, mix well. Taste for salt and adjust if necessary. Ideally, refrigerate the salad for a few hours or overnight before serving, to allow all the flavors to meld.