Red Potato Salad with Caramelized Onions and Sage Red Potato Salad with Caramelized Onions and Sage

Author: Canadian Living

Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2004


  • 1 tablespoon vegetable oil
  • 3 cups chopped onions
  • 12 red potatoes (about 3lb/1.5 kg)
  • 1/4 cup chopped fresh sage
Sherry Vinegar Dressing:
  • 1/4 cup vegetable oil
  • 1/4 cup sherry vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until softened and golden, 15 to 20 minutes. Let cool.

Meanwhile, in saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and let cool enough to handle. Cut potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add onions.

Sherry Vinegar Dressing: Meanwhile, whisk together oil, vinegar, mustard, salt and pepper. Add half to potato mixture; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Add remaining dressing and sage; toss to combine.

Nutritional facts <b>Per serving:</b> about

  • Sodium 514 mg
  • Protein 4 g
  • Calories 224.0
  • Total fat 9 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 33 g


  • Iron 10.0
  • Folate 14.0
  • Calcium 4.0
  • Vitamin C 47.0
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Red Potato Salad with Caramelized Onions and Sage