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Salad
American
2 - 4 servings
25 minutes
30 minutes
This potato salad is quite yummy and always a hit at home and the office. Make it a day ahead, if time allows, for even better flavor.
1 1/2 pounds Baby Dutch Yellow® Potatoes, sliced, skin on
1 1/2 pounds Baby Red Potatoes, sliced, skin on
3 tablespoons kosher salt
5 sprigs Rosemary
5 sprigs thyme
3 tablespoons white wine
2 each Maui Onions, small dice and caramelized
1 tablespoon unsalted butter
1/2 package Key limes juice, freshly squeezed
4 each Ojai Pixie Tangerines, freshly squeezed
1/4 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil, toasted
2 tablespoons Italian parsley, chopped
Wash and slice potatoes with skin on.
Place potatoes in boiling water with herbs, salt and white wine until tender, about 20 minutes.
In separate pan, caramelize the diced onions in butter for about 10 minutes.
In the meantime, prepare the vinaigrette.
Mix the 2 fruit juices in a small bowl, then add the cider vinegar and the toasted sesame oil and brown sugar.
Whisk until all ingredients come together.
Drain all water from potatoes and let cool.
Once cool, add Maui onions and coat all with vinaigrette.
Best flavor is achieved if left to chill overnight.
Garnish with finely chopped Italian parsley and enjoy.
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