Caramelized Potato and Onion Salad

From: bluemoon downunder

On Nov 3, 2008

Great recipe: great blend of flavours. I probably had proportionally more potatoes, so the amount of vinegar was fine for us, and we love cider vinegar. I used grindings of a rosemary and sage blend from a mini blender I acquired recently and I'm finding that that blend is wonderful in so many recipes. I used grindings of black pepper rather than white pepper, as I use it all the time and don't even have any white pepper! The baby onions were very elegant and I'd use them again for serving guests, but unless I can find some peeled and frozen, I'm going to try this next time with regular onions or perhaps a mix of onions and leeks. It's the tedium of the peeling! Oh how lazy are some of us in 2008! Loved the baby potatoes - which we're eating all the time - caramelised! Yum, yum! Thanks so much for sharing this delicious recipe, mersaydees.

From: Debbie R.

On Oct 12, 2008

This was a great way to eat potatoes. I think I'd use a little less vinegar next time. In addition, rather than rinsing the potatoes in cold water to loosen the skin, it works much better to briefly immerse them in ice water for a few minutes My husband really liked this dish too. I had to use regular onions because I couldn't find baby onions.

From: Kumquat the Cat's friend

On Aug 12, 2008

I was almost done peeling 10 ounces of baby onions, which by the way took at least 20 minutes, well over the 10 minutes prep time, and I glanced over at the packaging which recommended boiling the onions for 3 minutes first, then peeling. Well, that no doubt would have saved me a whole lot of time! Oh, well, I couldn't fault the recipe for that as this is the first time I've worked with baby onions. Otherwise, I really loved the taste of this! Sort of sweet and sour. My personal preference is to reduce the sugar (I used 1 1/2 tablespoons but I recommend even less). Also, since I didn't have cider vinegar I used balsamic vinegar. The onions and potatoes browned very nicely. I particularly loved the rosemary in this recipe. Thanks very much!