Roasted Potato Salad with Caramelized Onion and Apple

Originally published in the August 2001 issue of FOX CITIES Magazine.

2 lbs. baby red potatoes, size C
2 T. olive oil
2 red onions, sliced thin
4 Granny Smith apples, peeled and diced
1 cup balsamic vinegar
1/2 cup olive oil
Salt and pepper to taste
Sugar to taste, optional

Toss red potatoes in 2 T. olive oil and salt and pepper. Roast in 350° F oven for 20 min. While potatoes are roasting, sauté onions and on low burner until golden brown, then add apples until softened. Combine the roasted potatoes, onions and apples in a serving bowl. In a separate bowl whisk together the vinegar,  1/2 cup oil and salt and pepper, add a bit of sugar if desired. Pour dressing over potato mixture and toss to coat. Serve at room temperature.

Serves 6–8.

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