The recipe from Canadian Living is a wonderful savoury fall soup. For other ways to use sage, see the tag or the recipe for Pumpkin Sage Soup.
Potato Salad with Caramelized Onions and Sage
Ingredients
- 1 tsp vegetable oil
- 1 cup onions chopped
- 1 lb potatoes scrubbed
- 1-1/2 tbsp fresh sage chopped
Sherry Vinegar Dressing:
- 1-1/2 tbsp vegetable oil
- 1-1/2 tbsp sherry vinegar
- 1 tsp Dijon mustard
- salt and pepper to taste
Instructions
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In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until softened and golden, 15 to 20 minutes. Let cool.
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Meanwhile, in saucepan of boiling salted water, cover and cook potatoes until tender, about 12 minutes. Drain and let cool enough to handle. Cut potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add onions.
Sherry Vinegar Dressing
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Meanwhile, whisk together oil, vinegar, mustard, salt and pepper.
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Add half to potato mixture; toss to combine.
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Add remaining dressing and sage; toss to combine.
Recipe Notes
Serves 2-3. To make ahead, cover and refrigerate for up to 24 hours before adding second half of dressing and sage.