I love this salad. It is refreshing and it is all about summer. I have not made it in a very long time, but with warmer weather recently, it seemed the perfect side dish to go with my Easy Roast Chicken. Try it with other grilled dishes like grilled pork tenderloin or even some grilled Italian sausage for a casual week-night dinner. It is yummy!
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Ingredients
Potatoes and Onions
- 6 small Yukon gold or white potatoes
- 1/2 small red skinned onion thinly sliced
- kosher salt and freshly ground black pepper to taste
Dressing
- 1 drizzle olive oil
- 2-3 bay leaves
- 1/3 cup white vinegar
- 2 tbspn tablespoons of sugar
- 1 cup water
Servings: people
Units:
Instructions
- Gather all ingredients before starting recipe.
Potatoes and Onions
- Place 6 small white potatoes in a small sauce pan, cover with water, bring to a boil, then turn down heat and summer for 15 minutes, or until the potatoes are done. They should not be mushy. Drain and set on a board until they cool to handle.
- Peel potatoes and set aside until ready to use for the salad.
- Peel one red onion, cut in half and slice one half very thinly, set aside until ready for the salad
Dressing
- Combine vinegar, sugar, a pinch of salt, bay leaves and water in a small sauce pan. Bring to a boil, stir until the sugar has dissolved, then remove from heat.
Assembly
- Slice potatoes into 1/4" slices into a pretty glass bowl,
- Season with salt and black pepper, then add a layer of thinly sliced red onion
- Repeat layers with onion as the top layer
- Pour hot dressing on potatoes and onions until the dressing barely covers the top layer and top with the bay leaves. Allow to come to room temperature and serve.
