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Caramelized Onion Potato Salad

Caramelized Onion Potato Salad with tender baby potatoes, jammy caramelized onions, zesty lemon, and a tangy mustard dressing, all harmonized by fresh herbs for a delightful bite.
prep time15 minutes
cook time1 hour
resting or cooling time1 hour
Carmelized Onion Potato Salad
Print Recipe

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.