Warm herbed potato salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | kilograms | Desiree or Pontiac potatoes |
| 3 | tablespoons | White wine vinegar |
| 1 | tablespoon | Balsamic vinegar |
| 2 | tablespoons | Fresh lemon juice |
| 3 | Cloves garlic | |
| 1 | Lemon; rind of | |
| ⅔ | cup | Olive oil |
| ¼ | cup | Chopped fresh dill |
| ¼ | cup | Chopped fresh chervil |
| ¼ | cup | Chopped fresh parsley |
| Salt and freshly ground pepper to taste | ||
| 4 | White onions; peeled and sliced | |
| 2 | tablespoons | Olive oil |
Directions
Cut unpeeled (well washed) potatoes into large chunks and boil in salted water for 10 minutes or until tender but not soft.
In a separate pan, heat the olive oil and saute the onions over high heat until golden, about 8 minutes. Turn down the heat, cover and cook slowly for
20 minutes.
Drain potatoes and return to the saucepan. In a jug, whisk the white wine vinegar, balsamic, lemon juice and garlic until thickened. Pour over the hot potatoes and toss, adding all the fresh herbs and lemon zest with salt and lots of freshly ground pepper to taste. Add the caramelised onions and toss thoroughly.
Converted by MC_Buster.
Per serving: 1726 Calories (kcal); 172g Total Fat; (86% calories from fat); 7g Protein; 54g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7½ Vegetable; ½ Fruit; 34 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.