Caramelised Onion & Potato Salad

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
A modern twist on an old favourite.
Recipe by: Michelle Minnaar
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
Serves 2
Ingredients


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

Method
  1. 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.
  2. 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.
  3. Meanwhile, grill the bacon rashers until crisp. Drain on crumpled paper towels and allow to cool slightly, then chop coarsely.
  4. 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.


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Comments

      • Ellie says

        It took me a while to actually try it, but I just finished my first serving and good gracious, it’s delicious!
        We doubled the recipe (so we have something for lunch tomorrow) and I used 100 grams of bacon and Dijon mustard that’s already sweetened with honey. (My dad just said that it’s “really, really, really delicious”. :D )
        So thank you for that awesome recipe!

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