Caramelized Potato and Onion Salad Recipe #313369
I think this is a great salad from Alessandra Avallone's cookbook, The Complete Book of Salads.
by mersaydees
1¼ hours | 10 min prep
SERVES 4
- 4 tablespoons extra virgin olive oil, plus some extra as needed
- 10 ounces baby onions, peeled (300 g)
- 14 ounces new potatoes (400 g)
- salt
- fresh ground white pepper
- 2 tablespoons sugar
- 3 tablespoons cider vinegar, plus more if needed
- 1 sprig rosemary, chopped
- In a large frying pan, heat the 4 tablespoons oil.
- Add the onion and cook gently over low heat for 20 minutes, occasionally shaking the pan.
- In boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes. Drain; rinse in cold water, then peel.
- Add potatoes to the onions in the frying pan with a little extra oil if necessary. Turn up heat, sprinkle sugar over and allow to caramelize.
- Add a few tablespoons vinegar to soften the caramel, then remove from heat.
- Sprinkle with salt, pepper and freshly chopped rosemary.
- Serve warm or cold.
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5 stars