Caramelized Onion Potato Salad Recipes

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

Steps:

• In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
• Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

Steps:

• 1. If using very small new potatoes, cut them in half cut larger potatoes into 1/2-inch chunks. Place the potatoes in a medium-size saucepan with lightly salted water to cover and bring to a boil. Reduce the heat to medium and simmer the potatoes until just tender, about 10 minutes.2. Meanwhile, prepare the onion mixture. Heat 1/4 cup oil in a large skillet over high heat. Add the paprika (start with a small amount), coriander, pepper, and cardamom and sauté, stirring, for 15 seconds. Add the onion and sauté for 1 minute. Reduce the heat to medium, then medium-low, and cook the onion until caramelized-that, is very soft and a deep golden brown-which will take about 20 minutes in all.3. When the potatoes are done, drain in a colander, rinse under cold running water until cool, and drain again. Set aside while finishing the onion mixture.4. Stir the cooled potatoes and lemon juice into the onion mixture and cook over medium heat until thoroughly coated, 1 to 2 minutes. Correct the seasoning, adding salt or paprika as necessary the salad should be highly seasoned. If it looks too dry, add a little more oil. Transfer to a bowl and let cool, then sprinkle with cilantro to serve.Serves 4

Steps:

• In a large frying pan, heat the 4 tablespoons oil.
• Add the onion and cook gently over low heat for 20 minutes, occasionally shaking the pan.
• In boiling, lightly salted water, cook the potatoes until tender, about 10-15 minutes. Drain; rinse in cold water, then peel.
• Add potatoes to the onions in the frying pan with a little extra oil if necessary. Turn up heat, sprinkle sugar over and allow to caramelize.
• Add a few tablespoons vinegar to soften the caramel, then remove from heat.
• Sprinkle with salt, pepper and freshly chopped rosemary.
• Serve warm or cold.

Steps:

• 1. Cut the potatoes (with skins attached, gotta love the extra vitamins) into bite sized pieces and get them boiling in water without salt.
• 2. "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar. This takes about 20-30 minutes.
• 3. Cut the bacon into little pieces and fry them up. Use the cheap bacon, it doesn't really matter here. I take a package and cut the whole thing in half and use that. You want them all browned but not too crunchy. Drain them on a paper towel.
• 4. By the time 2 and 3 are done, the potatoes should be ready. Don't let them get mushy. You want them firm enough to stay together when you pierce them with the fork.
• 5. Mix the potatoes, onions, and bacon. Yum.
• 6. Let these three things cool.
• 7. Mix the remaining ingredients well, leaving extra chives out for garnish. I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish. The measurements are approximate. This dish rocks. You can leave out the chives but you are doing yourself a great disservice. Make sure you use fresh rosemary and chop it finely. The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating.
• 8. Gently stir in about half of the dressing. You want to be sure to not overdo it on the dressing, so I start with half and add as needed. Just go with what's right for you.
• 9. Let it chill for an hour at least for the flavors to marry. And say yum again.