Caramelized Onion Potato Salad With Bacon Recipes

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
• Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

Steps:

• Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool.
• Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture.

Steps:

• 1. Cut the potatoes (with skins attached, gotta love the extra vitamins) into bite sized pieces and get them boiling in water without salt.
• 2. "Fake" caramelize the onions by sweating them over medium heat with the butter and brown sugar. This takes about 20-30 minutes.
• 3. Cut the bacon into little pieces and fry them up. Use the cheap bacon, it doesn't really matter here. I take a package and cut the whole thing in half and use that. You want them all browned but not too crunchy. Drain them on a paper towel.
• 4. By the time 2 and 3 are done, the potatoes should be ready. Don't let them get mushy. You want them firm enough to stay together when you pierce them with the fork.
• 5. Mix the potatoes, onions, and bacon. Yum.
• 6. Let these three things cool.
• 7. Mix the remaining ingredients well, leaving extra chives out for garnish. I use wild chives when they are available because they are free, grow like weeds, and are easy to distinguish. The measurements are approximate. This dish rocks. You can leave out the chives but you are doing yourself a great disservice. Make sure you use fresh rosemary and chop it finely. The dried stuff will not do so well in this dish unless you let it sit for at least a day or two before eating.
• 8. Gently stir in about half of the dressing. You want to be sure to not overdo it on the dressing, so I start with half and add as needed. Just go with what's right for you.
• 9. Let it chill for an hour at least for the flavors to marry. And say yum again.

Steps:

• In a large skillet, heat oil over medium-high heat; saute onions until softened, 2-4 minutes. Reduce heat to medium-low; cook until deep golden brown, 20-30 minutes, stirring occasionally., Meanwhile, place potatoes, salt and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain; place in a large bowl. Add caramelized onions. Cool slightly., Mix dressing ingredients; stir gently into potato mixture. Refrigerate, covered, until cold, about 8 hours.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
• Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
• Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.