Warm Potato and Onion Salad

[Guest guest]

Warm Potato and Onion Salad

 

 

2 kg (4 1/2 lb) desiree potatoes, halved

50 g (1 3/4 oz) vegan margarine, chopped

3 red onions, halved, thinly sliced

3 teaspoons brown mustard seeds

1 cinnamon stick

1/2 cup white wine vinegar

1/2 cup olive oil

4 tsp honey (-OR- vegan alternative such as agave syrup)

2 tablespoons (8 tsp) thyme leaves

 

 

1. Place potatoes in a large saucepan and cover with cold water. Bring

to the boil over medium-high heat. Boil, uncovered, for 20 minutes or

until just cooked when tested with a skewer. Drain. Cut in half and

place in a large bowl.

 

2. Meanwhile, melt butter in a large, non-stick frying pan over

medium-low heat. Add onion, mustard seeds and cinnamon. Cook,

stirring, for 15 to 20 minutes or until onion is golden and

caramelised. Whisk together vinegar, oil and honey in a bowl. Season

with salt and pepper.

 

3. Add onion mixture and thyme to warm potatoes. Pour over dressing

and toss potatoes to coat. Discard cinnamon before serving.

 

 

Serves 8.