Caramelized Potato and Onion Salad
Elevate your side-dish game with this irresistible Caramelized Potato and Onion Salad—a delightful blend of tender baby potatoes and sweet, golden onions coated in a tangy honey-Dijon dressing. Perfectly crisped potatoes are paired with slow-caramelized onions for a satisfying mix of textures, while a splash of red wine vinegar adds the perfect zesty contrast. Fresh parsley ties it all together, making this warm salad a stunning accompaniment to your favorite mains or a standalone star at your next gathering. Quick to prepare in under 45 minutes, this flavor-packed dish is both comforting and effortlessly elegant.
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Recipe Information
Ingredients
- 600 grams Baby potatoes
- 2 medium Yellow onions
- 3 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 2 tablespoons Red wine vinegar
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Wash the baby potatoes thoroughly and cut them in half. Leave the skins on for texture and flavor.
Place the potatoes in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 10-12 minutes or until just fork-tender. Drain and set aside.
Peel the onions and slice them into thin rings.
Heat 2 tablespoons of olive oil and the butter in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 10-15 minutes until golden and caramelized. If needed, reduce the heat to prevent burning.
Once the onions are caramelized, remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the boiled potatoes and cook over medium heat for 6-8 minutes or until they develop a golden, crispy exterior.
While the potatoes are crisping, prepare the dressing. In a small bowl, mix honey, Dijon mustard, red wine vinegar, salt, and black pepper until well combined.
Once the potatoes are golden, return the caramelized onions to the skillet. Pour the dressing over the mixture and toss gently to coat everything evenly. Cook for another 1-2 minutes to warm the dressing.
Transfer the potato and onion mixture to a serving bowl. Sprinkle freshly chopped parsley on top.
Serve warm or at room temperature and enjoy your Caramelized Potato and Onion Salad!
Nutrition Facts
Calories |
1059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 133.2 g | 48% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 19.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 2942 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
