Roasted Potato Salad w/ Carmelized Onions in a Red Wine Vinaigrette

Roasted Potato Salad w/ Carmelized Onions in a Red Wine Vinaigrette

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by KTVB

KTVB.COM

Posted on July 24, 2010 at 7:30 AM

Updated Monday, Nov 22 at 8:29 PM

Roasted Potato Salad with Caramelized Onions in a Red Wine Vinaigrette

 -Roasted potatoes 2lbs of your favorite.

-Wash and cut potatoes into 1inch cubes.

-Toss in olive oil with kosher salt and fresh cracked pepper on a cookie sheet or large roasting pan.

-Bake at 400 degrees for 45minutes, turning every 15mins.

-You want the potatoes to have a crisp golden brown edge.

WHILE POTATOES ARE ROASTING MAKE VINAIGRETTE AND CARMELIZE ONIONS

 

 - ½ lb white or yellow onions

- 2 Tbs of butter or olive oil

- Rough chop onions and sauté for 5mins in butter or olive oil until they are at least translucent, but preferably until they start to turn golden brown.

 

 

-Red Wine Lemon Parsley Vinaigrette

- 1/4 cup of fresh organic parsley

- 2 cloves of garlic

- 2Tbs of lemon fresh squeezed juice

- 1 Tbs of Dijon mustard

- 1 tsp of paprika

- ¼ cup of red wine vinegar

- Honey to taste

- ¾ cup of Extra Virgin Olive Oil

- Kosher salt and fresh cracked black pepper to taste

- In a food processor, blend parsley and garlic just until well incorporated.

- Then add the lemon juice, Dijon mustard, paprika, red wine vinegar and some honey.

- Start the food processor back up and slowly drizzle in the olive oil to emulsify the dressing.

- Then add salt and pepper and pulse a few times.

- Taste dressing and adjust honey, salt and pepper to your taste.

-Toss cooled potatoes, caramelized onions and dressing in a large serving bowl and garnish with a few sprigs of parsley and some fresh grated lemon peel.

 

-Caramelized onions

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