Ingredients
- 3 tablespoons olive oil, plus extra for caramelizing the onions
- 3 medium yellow onions, sliced
- sea salt
- 2 lbs yellow baby potatoes
- zest and juice of 1 small lemon
- 1½ tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- freshly ground black pepper
- handful of chives or other preferred herbs, sliced
Caramelize the Onions
Heat a large skillet over medium heat and add enough oil to coat the bottom.
Add the onions and a pinch of salt, then stir to coat. Sauté for about 10 minutes.
Lower the heat to medium-low and continue to cook, stirring occasionally, until the onions are golden and jammy, about 45 minutes to 1 hour.
Finely chop the caramelized onions and set aside.
Cook the Potatoes
Boil the potatoes in well-salted water until tender, about 20–25 minutes.
Drain and let them sit until cool enough to handle.
Peel off the thin skins—they should come off easily.
Cut the potatoes into medium-sized chunks.
Make the Dressing
In a large salad bowl, combine the lemon zest and juice, mustard, vinegar, salt, and pepper.
Stir well.
While whisking, slowly drizzle in 3 tablespoons of olive oil until the mixture is emulsified.
Assemble the Salad
Add the chopped potatoes, caramelized onions, and fresh herbs to the bowl.
Toss until everything is evenly coated with the dressing.
Taste and adjust the salt if needed.
Chill and Serve
For best flavor, refrigerate the potato salad for a few hours or overnight to let the flavors meld.
Caramelized Onion Potato Salad
Ingredients
- 3 tablespoons olive oil, plus extra for caramelizing the onions
- 3 medium yellow onions, sliced
- sea salt
- 2 lbs yellow baby potatoes
- zest and juice of 1 small lemon
- 1½ tablespoons Dijon mustard
- 1 tablespoon red wine vinegar
- freshly ground black pepper
- handful of chives or other preferred herbs, sliced
Instructions
- Heat a large skillet over medium heat and add oil.
- Add onions and a pinch of salt; sauté for 10 minutes.
- Lower heat to medium-low and cook, stirring occasionally, until golden and jammy, 45 minutes to 1 hour.
- Finely chop caramelized onions and set aside.
- Boil potatoes in salted water until tender, 20–25 minutes.
- Drain and let cool; peel off skins and cut into chunks.
- In a large bowl, combine lemon zest and juice, mustard, vinegar, salt, and pepper.
- Whisk in 3 tablespoons olive oil until emulsified.
- Add potatoes, caramelized onions, and fresh herbs to the bowl.
- Toss to coat with dressing.
- Taste and adjust salt if needed.
- Refrigerate for a few hours or overnight before serving.