“French Onion” Potato Salad

Hi everyone, I am sure lots of my American friends are getting ready for their Father’s Day BBQ’s. Today, I have a recipe for a potato salad that we made on my recent visit to Pittsburgh, it was so tasty we made it twice!! You might want to add it to your menu for tomorrow. It is easy and really, really good, it reminds me of a big bowl of potato chips with French onion dip, only lighter….Let’s cook!!

French Onion Potato Salad with Yogurt

Servings: 8-10
Difficulty: easy
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A light non mayo potato salad with lots of flavor

Ingredients

5 lb of new potatoes, note I used 25-30 little potatoes

5 medium sweet onions

3 tbls extra virgin olive oil

3/4-1 cup fresh flat leaf Italian Parsley chopped

3 cups plain greek yogurt i.e. Fage

Sea salt and fresh ground pepper to taste

Directions

-Wash and scrub the potatoes, add to a large pot fill with cold water add sea salt and bring to boil, cook for 10-15 minutes depending on the size of the potato. A knife should be easily inserted when cooked, drain and let cool

-When potatoes are cool enough to handle peel and cut into quarters or eights, depending on the size of your potatoes, you will want large bite size pieces add to a large serving bowl

-While potatoes are cooking, peel and thinly slice your onions, cut the slices in half and add to a skillet, add olive oil and cook on a low heat, the goal is to gently cook the onions until they lightly start to caramelize. Be patient with your onions allow them to cook slowly, you do not want them to burn. When they are a light golden brown, take them off the heat and add them to the potatoes