Mom's CARAMELIZED ONION-BACON POTATO SALAD 2/3 cup olive oil 2 large red onions, thinly sliced 2 large yellow or white onions, thinly sliced 2 tablespoons honey 2 1/2 pounds red potatoes, unpeeled, cut into 1- to 2-inch chunks 6 hard-cooked eggs (shelled, <grin>) 2 tablespoons Dijon mustard 1/2 cup light mayonnaise or light sour cream 2 tablespoons sweet pickle relish 1/4 teaspoon ground cayenne 1 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped Italian parsley 6 green onions, diced 12 slices peppered bacon, crisp-fried and chopped
Heat olive oil in a large skillet over medium-high heat. Add sliced onions. Sauté until golden brown and caramelized, about 30 minutes. Near end of 30 minutes, stir onions every few minutes; as they begin to crisp and brown rapidly, they will cook down a great deal. Add honey, cook and stir for 1 more minute, then remove from heat and set aside. While onions are cooking, place potatoes in large pot; cover with cold water and dash of salt. Bring to boil and cook until fork-tender, about 5 to 7 minutes. Drain and place in large bowl and set aside. In a smaller bowl, finely chop hard-cooked eggs and mix together with Dijon, mayo or sour cream, relish, spices, parsley and green onions. Add egg mixture, onions and bacon to potatoes and mix well. Serve warm or chilled. This makes 10 servings. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
