I love potatoes in any form and potato salad is atop that list, but in the winter it's just not the vibe. So this warm potato salad is one of my favorites to make! I love to pair it with baked chicken and a nice salad! Potatoes + caramelized onions + mustard is *chefs kiss*!
What You'll Need:
• 24 oz bag of bite-sized potatoes
• 1/2 sweet onion, sliced thinly
• 3 tbsp course ground dijon mustard
• 1 tbsp yellow mustard
• 1/4 cup distilled vinegar
• 1/2 tbsp white sugar
• 2 tbsp Avocado Oil
• Salt & pepper
• Chives for garnish (if desired)
How To:
≥≥ Start by bringing a pot of water to a boil. Be sure to salt the water. W
≥≥ Wash and drain your potatoes. Add them to the boiling water and let cook until you can stick a fork through them, easily. You don't want them as mushy as you would for mashed potatoes, but soft through the inside.
≥≥ In a pan, add in your avocado oil and let it heat up on medium heat. Add in your thinly sliced sweet onion. Add a dash of salt and pepper and let them caramelize for a while. Once they are browned up. Add in your dijon mustard, yellow mustard, vinegar and white sugar. Stir to combine and let simmer.
≥≥ Drain your potatoes. Let cool for a few minutes and slice them in half. Add them to the warm mustard sauce in the pan and stir to combine. Smash a few of the potatoes to add to the consistency, but leave most of them whole.
≥≥ Garnish with chopped chives if you please!
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