Warm Potato Salad with Balsamic Vinegar and Onions

This substantial main-course salad is highly adaptable. Serve it atop fresh spinach leaves in the springtime for a hearty lunch, or beside scrambled eggs for a winter breakfast.

Serves: 8Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 8


  • 2 Tbsp. extra-virgin olive oil
  • 1 medium red onion, peeled and thinly sliced
  • 1 Tbsp. crushed mustard seeds
  • 1⁄2 tsp. sugar
  • 1 Tbsp. balsamic vinegar
  • 1 lb. small white potatoes, peeled, halved, and boiled until very tender
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 tsp. chopped chives


  • Heat olive oil over medium heat in a medium skillet for 1 minute; add onions, mustard seeds, and sugar. Cook slowly, stirring regularly with a wooden spoon, until onions are very soft, about 10 minutes.
  • Stir in balsamic vinegar; remove from heat. Toss gently with warm cooked potatoes and season with salt and pepper. Allow to rest 10 minutes before serving, and garnish with chives.