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
