This substantial main-course salad is highly adaptable. Serve it atop fresh spinach leaves in the springtime for a hearty lunch, or beside scrambled eggs for a winter breakfast.
Serves 8
INGREDIENTS:
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 1 tablespoon fresh thyme leaves (about 3 sprigs) or 1 teaspoon dried
- 1/2 teaspoon sugar (optional)
- 1 tablespoon balsamic vinegar
- 1 pound small white “boiling” potatoes (a.k.a. “creamer” potatoes), halved, boiled until very tender, and drained
- Salt and pepper to taste
- Pinch of fresh chopped Italian parsley
INSTRUCTIONS:
- Heat olive oil over medium heat in a medium skillet for 1 minute; add onions, thyme, and sugar (if using). Cook slowly, stirring regularly with a wooden spoon, until onions are very soft and browned to the color of caramel, about 10 minutes.
- Stir in balsamic vinegar; remove from heat. Toss gently with warm cooked potatoes, and season with salt and pepper. Allow to rest 10 minutes before serving, garnished with chopped parsley.
TIPS:
- Potato Selection: Choose small white “boiling” potatoes for this salad. They have a waxy texture that holds up well when cooked and doesn’t fall apart.
- Caramelizing Onions: Take your time when caramelizing the onions. Cooking them slowly over low to medium heat will bring out their natural sweetness and rich flavor. Stir them regularly to ensure even caramelization.
- Fresh Thyme: If you have fresh thyme, it’s a wonderful addition to this salad. However, if you don’t have fresh thyme, dried thyme is a suitable alternative.
- Sugar (Optional): The addition of sugar is optional. It can help accelerate the caramelization process and add a touch of sweetness to the onions. If you prefer a more savory salad, you can omit the sugar.
- Balsamic Vinegar: Use good-quality balsamic vinegar for the best flavor. It adds a delightful tanginess and depth to the salad.
- Seasoning: Season the salad with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed before serving.
- Resting Time: Allowing the salad to rest for about 10 minutes after tossing it with the onions and vinegar allows the flavors to meld and develop. This step enhances the overall taste.
- Garnish: Finish the salad with a pinch of fresh chopped Italian parsley for a burst of color and freshness.
- Serving Suggestions: Serve this warm potato salad as a main course with fresh spinach leaves in the spring or as a side dish alongside scrambled eggs for a cozy breakfast in the winter.
- Adaptability: Feel free to adapt this salad by adding other ingredients like crispy bacon bits, chopped hard-boiled eggs, or grated cheese for extra flavor and texture.
Enjoy your Warm Potato Salad with Balsamic Vinegar and Onions, and don’t be afraid to get creative with your own variations!
This versatile Warm Potato Salad with Balsamic Vinegar and Onions is sure to become a favorite for any season. Enjoy it as a satisfying main course or a delightful side dish!
