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Caramelised Onion & Potato Salad


Description

A modern twist on an old favourite.


Ingredients

Units Scale
  • 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
  • 1/2 bunch of chives, snipped
  • 125g (1/2 oz / 1/2 cup) mayonnaise
  • 10ml (2 tsp) Dijon mustard
  • 1/2 lemon, juiced

Instructions

  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.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 740.3g
  • Calories: 1035
  • Sugar: 13.9 g
  • Sodium: 1148 mg
  • Fat: 70.9 g
  • Saturated Fat: 9.9 g
  • Carbohydrates: 77.7 g
  • Fiber: 8.3 g
  • Protein: 22.8 g
  • Cholesterol: 236 mg