Potato Salad with Caramelized Onions and Sage
- 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
In large skillet, heat oil over medium heat; fry onions, stirring occasionally, until softened and golden, 15 to 20 minutes. Let cool.
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
Meanwhile, whisk together oil, vinegar, mustard, salt and pepper.
Add half to potato mixture; toss to combine.
Add remaining dressing and sage; toss to combine.
Serves 2-3. To make ahead, cover and refrigerate for up to 24 hours before adding second half of dressing and sage.