Warm Potato Salad with Balsamic Vinegar and Onions
This substantial main-course salad is highly adaptable. Serve it atop fresh spinach leaves in the springtime for a hearty lunch, or beside scrambled eggs for a winter breakfast.
INGREDIENTS | SERVES 8
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, thinly sliced
- 1 tablespoon fresh thyme leaves (about 3 sprigs) or 1 teaspoon dried
- ½ teaspoon sugar (optional)
- 1 tablespoon balsamic vinegar
- 1 pound small white “boiling” potatoes (a.k.a. “creamer” potatoes), halved, boiled until very tender, and drained
- Salt and pepper to taste
- Pinch of fresh chopped Italian parsley
Heat olive oil over medium heat in a medium skillet for 1 minute; add onions, thyme, and sugar. Cook slowly, stirring regularly with a wooden spoon, until onions are very soft and browned to the color of caramel, about 10 minutes.
Stir in balsamic vinegar; remove from heat.
Toss gently with warm cooked potatoes, and season with salt and pepper. Allow to rest 10 minutes before serving, garnished with chopped parsley.
Testing Potatoes for Doneness
To check a potato for doneness, poke the tip of a knife into the thickest part, then lift the knife up, handle first. If the potato falls off, it's done. If it hangs on, then it needs more time.
