Potato Salad With Onion Dressing |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a favourite at summertime BBQ's. Adapted from a recipe found in Gourmet Traveller. Ingredients:
5 red potatoes, halved |
1/2 cup olive oil |
2 medium onions, halved and thinly sliced |
1/3 cup white balsamic vinegar |
2 teaspoons brown sugar |
salt & freshly ground black pepper |
10 slices prosciutto, very thin |
80 g baby rocket |
75 g pine nuts, toasted |
Directions:
1. In a large saucepan of salted boiling water, cook the potatoes for about 20 minutes or until tender. Drain and set aside for 10 minutes to cool.
2. While potatoes are cooking, heat 1 tablespoon of the oil in a large non-stick frypan over medium to low heat. Add the onion and cook, stirring occassionally, for about 30 minutes until the onions are caramelised and golden.
3. Add the garlic and cook, stirring, for 2-3 minutes.
4. Add the remaining oil, vinegar and sugar and cook, stirring, until heated through, about 1-2 minutes.
5. Remove dressing from heat and season with salt and pepper to taste.
6. Cut potatoes into 3cm chunks and place in a serving bowl.
7. Pour onion dressing over potatoes and toss gently to combine.
8. Under a hot grill, place prosciutto on a tray and grill for 1 minute each side, until crispy. Break proscuitto into large pieces.
9. Add the proscuitto, rocket and pine nuts to the potato and toss gently to combine.
10. Serve warm.
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