Fireside Potato Salad
- Kosher salt
- 3 pounds red bliss potatoes, cut into bite-size pieces
- 1/4 cup plus 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons whole-grain mustard
- Juice of 1 lemon
- Freshly ground black pepper
- 2 hard-boiled eggs, chopped
- Heat a large pot of salted water over medium-high heat and add the potatoes.
- Cook uncovered until the potatoes are slightly tender but not mushy, about 5 minutes after the water reaches a rolling simmer.
- Drain the potatoes and reserve on a paper-towel-lined sheet tray.
- Heat 3 tablespoon of the olive oil in a large saute pan set over medium-low heat.
- Saute the onions until translucent, about 5 minutes.
- Reduce the heat to low, add the vinegar and continue to saute until the onions are slightly golden brown and caramelized, about 15 minutes, stirring occasionally.
- In large bowl, whisk together the mustard, lemon juice, a pinch each salt and pepper and the caramelized onions.
- Slowly whisk in the remaining 1/4 cup oil to emulsify.
- Add the cooked potatoes and mix to coat.
- Taste and adjust the seasoning with salt and pepper if necessary.
- Add the eggs and gently stir, then serve.
kosher salt, red bliss potatoes, olive oil, onion, balsamic vinegar, wholegrain mustard, lemon, freshly ground black pepper, eggs
Taken from www.foodnetwork.com/recipes/daphne-brogdon/fireside-potato-salad.html (may not work)