New Potato Salad with Sauteed Onion Vinaigrette

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New Potato Salad with Sauteed Onion Vinaigrette

 

Recipe By :Bon Appétit, June 1997, 93

Serving Size : 6 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds small red-skinned potatoes

1 1/2 tablespoons dry white wine

3 teaspoons olive oil

2 cups chopped onions

3 tablespoons balsamic vinegar

2 tablespoons Dijon mustard

1 teaspoon sugar

8 radishes - trimmed -- thinly sliced

4 green onions -- thinly sliced

1/4 cup chopped fresh parsley

1 large cucumber -- peeled & seeded

halved lengthwise -- thinly sliced

 

Cook potatoes in large pot of boiling salted water until tender when pierced

with fork, about 15 minutes. Drain. Cool potatoes until lukewarm. Cut

potatoes in half. Place in large bowl. Sprinkle wine over potatoes.

 

Heat 2 teaspoons oil in large nonstick skillet over medium heat. Add onions

and saut until tender, about 5 minutes. Add vinegar, mustard and sugar to

skillet and stir to blend. Pour over potatoes and toss to coat. Add

radishes, green onions, parsley and remaining 1 teaspoon olive oil and toss

to blend. Season salad to taste with salt and pepper.

 

Mound salad on platter. Surround with cucumber slices and serve.

 

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