Warm Potato Salad

• 2 pounds Mini Or New Potatoes
• 1 whole Large Sweet Onion, Thinly Sliced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• 1 teaspoon Dried Thyme, Or 2 Tablespoons Fresh Thyme Leaves
• 13 cups Mayonnaise
• 1 Tablespoon Pickled Jalepeno Juice
• 13 cups Fresh Or Frozen Dill, Finely Chopped
• 1/2 teaspoons Black Pepper
• 2 whole Dill Pickles, Finely Chopped
• 2 Tablespoons Pickled Jalepeno Peppers, Finely Chopped

1. Place the potatoes in a large pot and add enough water to cover the potatoes.
2. Bring the potatoes to a rapid boil, reduce the heat and cook until they are fork tender.
3. Drain the potatoes and let them cool slightly.
4. Cut each potato in half.
5. While the potatoes are boiling, saute the onion in olive oil and butter over medium heat until they are translucent.
6. Reduce the heat to low and continue to saute until the onions are lightly caramelized (about 10 minutes).
7. Add the thyme and saute for an additional minute.
8. In a small bowl mix together the mayonnaise, jalepeno juice, dill, and black pepper.
9. Add the potatoes, pickles, and jalepenos to the pan and stir with the onions, cooking for a few minutes until the potatoes are heated through.
10. Add the mayonnaise mixture and stir to coat the potatoes.
11. Cook for an additional minute to warm the sauce.
12. Serve immediately.
13. Recipe adapted from At Home With Lynn Crawford.

potatoes, sweet onion, olive oil, butter, thyme, mayonnaise, jalepeno juice, black pepper, dill pickles, jalepeno peppers

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/warm-potato-salad/ (may not work)