A modern twist on an old favourite.
Sometimes finely chopped raw onion can be enjoyed in small quantities but for a lot of people the taste is somewhat overwhelming. In contrast, caramelised onions lose their sharp bite and turn into irresistible, melt-in-the-mouth sweetness. One bite and you will be hooked. Promise.
P.S. This salad makes marvellous lunchbox food.
A special thanks to British Onions for providing me with a tonne of onions to play with!
Download and/or print the recipe! Click HERE.
Caramelised Onion & Potato Salad
Published: 5 April 2011
Prep Time: 20 minutes
Cooking Time: 4 minutes
Total Cooking Time: 1 hour
Weight Watchers Recipe: 44 ProPoints, Per Serving: 22 ProPoints
Serving size: 740.3g, Calories per serving: 1035, Fat per serving: 70.9g
15ml (1 tbsp) olive oil
3 red onions, thinly sliced
500g (1 lb) new potatoes
2 rashers streaky bacon
2 hard boiled eggs, peeled and roughly chopped
½ bunch of chives, snipped
125g (½ oz / ½ cup) mayonnaise
10ml (2 tsp) Dijon mustard
½ lemon, juiced
- Heat the oil in a large heavy-based frying pan. Add the onion and cook, stirring, over low heat for 40 minutes, or until soft and caramelized.
- Cut any large potatoes into large chunks (leave the small ones whole). Cook in salted, boiling water for 10 minutes, or until just tender, then drain. Place in a large bowl with the onion, eggs and most of the chives and mix well.
- Meanwhile, grill the bacon rashers until crisp. Drain on crumpled paper towels and allow to cool slightly, then chop coarsely.
- Whisk together the mayonnaise, mustard and lemon juice. Pour over the salad and toss to coat. Divide between two lunchboxes and sprinkle with the bacon and reserved chives.