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

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium red onion, peeled and thinly sliced
  • 1 Tbsp. crushed mustard seeds
  • ½ tsp. sugar
  • 1 Tbsp. balsamic vinegar
  • 1 lb. small white potatoes, peeled, halved, and boiled until very tender
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. chopped chives

Directions

  • 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.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 medium red onion, peeled and thinly sliced
  • 1 Tbsp. crushed mustard seeds
  • ½ tsp. sugar
  • 1 Tbsp. balsamic vinegar
  • 1 lb. small white potatoes, peeled, halved, and boiled until very tender
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • 1 tsp. chopped chives

Directions

  • 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.

Nutrition Information

Nutrition Information
Amount per serving
Calories80
Total Fat4g
Saturated Fat0g
Cholesterol0mg
Sodium160mg
Total Carbohydrate10g
Dietary Fiber1g
Sugars1g
Protein1g