Caramelised Onion & Potato Salad
Serves 10
2Tbsp olive oil
6 thinly sliced red onions
1kg Kipfler or new potatoes, unpeeled, cut into large chunks
6 rashers streaky bacon, rind removed
30g chives, snipped
250g whole-egg mayonnaise
1Tbsp Dijon mustard
juice of 1 lemon
2Tbsp sour cream
1. Heat oil in a large heavy based frying pan and add onions. Cook over medium-low heat for 40 minutes, or until soft and caramelised.
2. Meanwhile, cook potatoes in boiling water for 10 minutes, or until just tender, being careful not to overcook them or they will fall apart in the salad. Grill bacon, until crisp and drain on paper towels. Cool slightly before coarsely chopping.
3. Put most of the chives in a large bowl with the potatoes and onions, reserving some for a garnish. Whisk together mayonnaise, mustard, lemon juice & sour cream, pour over potatoes and toss to coat. When ready to serve sprinkle with bacon pieces and garnish with reserved chives.
(Adapted from: Cool Food, Murdoch Books, 2002)
