Herbed Potato Salad
 A way to surprise your guests—salad that’s warm, not cold.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Yield: 8 to 10 servings
- 1 ½ kilos potato
- 4 small onions, diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh dill, chopped
- 2 tablespoons olive oil
- zest of lemon
- salt and pepper to taste
Dressing
- 2/3 cup olive oil
- 3 tablespoons white wine
- Distilled vinegar
- juice of 1 lemon
- 3 cloves garlic, minced
Method
- Peel then cut potatoes into chunks. Boil in salted water until tender
but not too soft. Drain.
- In a pan, heat the olive oil and sauté the onions over high heat
until golden brown. Lower the heat and continue cooking for 20 minutes
or until onions are caramelized.
- In a bottle with cover, combine the ingredients for the dressing.
Shake thoroughly to blend.
- Place the hot potatoes in a bowl. Drizzle with the dressing, chopped
fresh herbs, and lemon zest.
- Season with salt and pepper.
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