New Potato Salad With Sauteed Onion Vinaigrette

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Servings: 4 Difficulty: Intermediate
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A vibrant, warm salad featuring tender new potatoes tossed in a savory sherry vinaigrette with caramelized onions and fresh herbs.
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This New Potato Salad is a celebration of simple, high-quality ingredients. Tender new potatoes, boiled until just fork-tender, are tossed while warm with a robust vinaigrette made from sautéed Spanish onions, sharp sherry vinegar, and fragrant garlic. The warmth of the potatoes helps absorb the dressing, resulting in a dish that is aromatic, savory, and deeply flavorful. Garnished with fresh chopped parsley, it offers a bright herbal finish that cuts through the richness of the olive oil. This dish is perfect as a light lunch, a refreshing side for grilled meats, or a sophisticated addition to a picnic spread. It’s easy to prepare and delivers a gourmet experience with pantry staples.

New Potato Salad With Sauteed Onion Vinaigrette recipe image
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New Potato Salad With Sauteed Onion Vinaigrette

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 109.5

Description

This New Potato Salad is a celebration of simple, high-quality ingredients. Tender new potatoes, boiled until just fork-tender, are tossed while warm with a robust vinaigrette made from saut&# 195;©ed Spanish onions, sharp sherry vinegar, and fragrant garlic. The warmth of the potatoes helps absorb the dressing, resulting in a dish that is aromatic, savory, and deeply flavorful. Garnished with fresh chopped parsley, it offers a bright herbal finish that cuts through the richness of the olive oil. This dish is perfect as a light lunch, a refreshing side for grilled meats, or a sophisticated addition to a picnic spread. It’s easy to prepare and delivers a gourmet experience with pantry staples.

Ingredients

Directions

  1. Boil the new potatoes in salted water until tender but firm, then drain and quarter them while still warm.
  2. Heat the olive oil in a medium skillet over medium-high heat.
  3. Add the finely chopped Spanish onion and sauté until lightly golden brown.
  4. Add the sliced shallot and chopped garlic, cooking for an additional 1 minute until fragrant.
  5. Remove the skillet from the heat and immediately stir in the sherry vinegar.
  6. Pour the warm onion-vinegar mixture over the warm potatoes.
  7. Add the chopped parsley and gently stir to combine all ingredients.
  8. Season generously with salt and freshly ground pepper to taste.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 109.5kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 1.6g8%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 2.3g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use waxy new potatoes which hold their shape well and have a delicate skin.

The vinegar should be added off the heat to prevent it from becoming too harsh or bitter.

This salad tastes excellent served warm, but can also be enjoyed at room temperature.

If sherry vinegar is unavailable, a good quality red wine vinegar is a suitable substitute.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: potato salad, new potatoes, sherry vinegar, onion vinaigrette, vegan salad, mediterranean side, garlic, parsley, olive oil, spanish onion, shallot, warm salad, picnic food, easy dinner, healthy sides
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