Red Potato Salad with Caramelized Onions and Sage
Available in some supermarkets, sherry vinegar adds a mellow yet assertive note to the dressing. Red or white wine vinegar is a good substitute.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 224 |
| pro | 4 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 514 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 10% |
| vit C | 47% |
| folate | 14% |
-
1 tbsp (15 mL) vegetable oil
3 cups (750 mL) chopped onions
12 red potatoes, scrubbed (about 3 lb/1.5 kg)
1/4 cup (50 mL) chopped fresh sage
Sherry Vinegar Dressing:
1/4 cup (50 mL) vegetable oil
1/4 cup (50 mL) sherry vinegar
1 tbsp (15 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
Preparation:
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.
Additional Information
-
Make It a Meal: Add 4 strips bacon, cooked and crumbled; or 4 oz (125 g) kielbasa or Black Forest ham, diced; or 1 cup (250 mL) cubed cooked pork.
Source
Canadian Living Magazine: July 2004
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